The quality of the U.S. meat supply is regulated by the government. It is, in fact, the most highly regulated industry of its kind in the world, and all beef products must pass stringent inspections before being sold to the consumer.
The meat-grading program, for instance, is controlled by the U.S. Department of Agriculture (USDA). Beef grades reflect qualities such as tenderness and flavor, and these grades act as a guide to help you make intelligent choices about what you want to buy and how much money you want to spend. You’ll find three grades of beef to choose from, and in the final analysis the decision is a matter of taste—for example, not everyone wants the kind of marbling that allows beef to be graded as USDA Prime. Here are the three grades and some explanation of how these grades are earned.
USDA Prime: This grade has the most marbling of fat and is sold to specialty meat markets and high-end restaurants such as Del Frisco’s and Bob’s Steak & Chop House in Fort Worth, Texas—among my personal favorites. USDA Prime is considered the best quality, but many people don’t necessarily look for marbling of fat in their steak.
USDA Choice: Choice has less marbling than Prime, but is still a quality product. This is the beef you will find most easily in your local grocery store.
USDA Select: The least amount of marbling provides a leaner product, but with a little less flavor than Choice and Prime.
The goal in aging beef is to tenderize it, particularly in loin and rib cuts. Most of the tenderization occurs in the first seven to ten days of the aging process, as this is when the natural enzymes in the beef break down the connective tissue in the fibers of the muscle. Dry and wet are the two techniques used to age beef.
Dry Aging: The beef is placed, uncovered, for up to twenty-eight days under refrigeration (32°F to 34°F) and in a humidity-controlled environment. Dry aging, though more expensive than wet aging, yields a rich and deep brown-roasted flavor to the meat.
Wet Aging: Wet aging improves tenderization and minimizes spoilage. The beef is aged in airtight sealed bags for up to twenty-one days under refrigeration (32°F to 34°F).
The label will tell you what kind of meat it is, the wholesale cut, and the name of the cut. The label will also give you the weight, price per pound, total price, handling instructions, and the deadline for selling the beef to the consumer. In some cases, the label will also include preparation guidelines and the USDA grade. As for ground beef, the label will also indicate the lean-to-fat ratio (80 percent lean to 20 percent fat, for example) and the cut (sirloin, chuck, or round).
There is a surefire method for cooking your beef perfectly: I recommend that you buy both an instant-read thermometer and an oven-safe meat thermometer to guarantee that all your hard work and effort pay off with the best-tasting beef you have ever cooked.
Steaks: When cooking steaks (at least ½ inch thick), insert your instant-read thermometer horizontally from the side—it should penetrate the center part of the steak, not touching fat or bone. Here are the temperatures you’re looking for, depending on the level of doneness you enjoy:
Medium-rare: 145°F
Medium: 160°F
Well-done: 170°F
Roasts: Insert an oven-safe meat thermometer into the thickest part of the roast just prior to roasting, and leave it in for the entire roasting process. Or, if you are using an instant-read meat thermometer, insert it into the thickest part of the roast when you think the roast is done, and leave it in for 15 seconds (see the “Braising” chart on here for temperature guidelines).
Ground Beef: Insert an instant-read thermometer into the center of a ground beef patty, meatballs, or a meatloaf. All ground beef should be cooked to an internal temperature of 160°F (medium doneness).
Always defrost frozen beef in the refrigerator—never at room temperature. Place a plate under the meat to avoid making a mess. Use this chart as your blueprint for perfect timing.
| DEFROSTING GUIDELINES | ||
| BEEF CUT | THICKNESS | REFRIGERATION TIME (35°F TO 40°F) |
| Steaks, Ground Beef | ½–¾ inch | 12 hours |
| Kabobs/Skewers | 1–1½ inches | 24 hours |
| Small Roasts, Thin Pot Roasts | Variable | 3–5 hours per pound |
| Large Roasts, Thick Pot Roasts | Variable | 4–7 hours per pound |
| FREEZER & REFRIGERATOR STORAGE GUIDELINES (from purchase date) | ||
| FRESH BEEF CUT | FREEZER (0°F OR BELOW) | REFRIGERATOR (35°F TO 40°F) |
| Roasts, Steaks | 6 to 12 months | 3 to 4 days |
| Kabobs/Skewers | 6 to 12 months | 2 to 3 days |
| Ground Beef | 3 to 4 months | 1 to 2 days |