Most people don’t realize there’s a grading system for beef, regulated by the United States Department of Agriculture. Beef is evaluated by highly-skilled USDA meat graders to measure meat characteristics. These characteristics follow the official grade standards developed, maintained and interpreted by the USDA’s Agricultural Marketing Service.

grilled steak

Beef is graded in two ways: quality grades for tenderness, juiciness and flavor; and yield grades for the amount of usable lean meat on the carcass. From a consumer standpoint, what do these quality beef grades mean?

USDA Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling.

USDA Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Prime “N” Tender Meats carries only these top two grades of beef and nothing less:

USDA Prime Beef Tenderloin
USDA Prime New York Strip
USDA Prime Ribeye
USDA Prime Porterhouse
USDA Prime Sirloin
USDA Choice Beef Tenderloin
USDA Choice New York Strip
USDA Choice Ribeye
USDA Choice Porterhouse
Teriyaki Beef Kabobs
Italian Marinated Skirt Steak
Italian Marinated London Broil
Boneless Seasoned Sirloin Tip Roast
Beef Fajita
Pub Burgers
Half Pound Sirloin Burgers
Ground Sirloin & Chuck

Catering Options

Filet Mignon: Roast or Sliced ….. Mkt Price
Italian Beef w/ Au Jus …………….. $13.95/lb
Italian Sausage (6″ Links) ……….. $80 (10pc) / $150 (20pc)
Meatballs (1/4 lb) …………………… $50 (10pc) / $90 (20pc)
Sautéed Peppers & Onions ……. $12.95/qt
Giardiniera: Hot or Mild …………. $9.98/qt