ABOUT BEEF QUALITY: Beef varies in quality more than any other kind of meat. But you don't have to judge beef quality for yourself. USDA grades are a reliable guide to meat quality- its tenderness, juiciness, and flavor. The grades are based on nationally uniform Federal standards of quality and are applied by USDA graders. Therefore, you can be sure that a USDA Choice rib roast, for example, will provide the same good eating no matter when or where you buy it.

LOOK FOR THE GRADE: Each USDA beef grade is a measure of a distinct level of quality. Because beef can vary so much in quality, it takes eight grades to span the range. The lower three grades- USDA Utility, Cutter, and Canner- are seldom, if ever, sold as retail cuts. They go mostly into ground beef or into processed meat items such as hot dogs.

The grade most widely sold at retail is USDA Choice. Choice grade is produced in the greatest volume and retailers have found that this level of quality pleased most of their customers. Some stores, however, offer two grades- Prime and Choice or Choice and Standard. So that their customers may have a choice of quality and price.

Prime grade beef is the ultimate in tenderness, juiciness, and flavor. It has abundant marbling- flecks of fat within the lean- which enhances both flavor and juiciness.

A U.S. Prime rib roast is considered by many as the finest meat dish available. Prime round, rump, and sirloin tip roasts also provide excellent eating. Prime grade roasts are the best for dry-heat (oven) cooking.

Prime steaks are best for broiling.

Choice grade beef has slightly less marbling than Prime, but is still of very high quality.

USDA Choice rib, rump, round, and sirloin tip roasts can also, like Prime, be oven roasted. They will be quite tender, juicy, and flavorful.

Choice- grade steaks are good for broiling and pan- broiling. They will be tender, juicy and flavorful.

Good grade beef often pleases thrifty shoppers because it is somewhat more lean than the higher grades. It is relatively tender, but because it has less marbling it lacks some of the juiciness and flavor of the higher grades. Some stores sell this quality of beef under a house brand name rather than under the USDA grade name.

Standard grade beef has a high proportion of lean meat and little fat. Because it comes from young animals, beef of this grade Is fairly tender. But because it lacks marbling. It is very mild in flavor and most cuts will be somewhat dry unless prepared with moist heat.

Commercial grade beef is produced only from mature animals- the top four grades are restricted to young animals. Although it has abundant marbling (comparable with the Prime grade) it will require long, slow cooking with moist heat to make it tender. However, Commercial grade beef will have the rich, full, flavor characteristic of mature beef and if properly prepared can provide delicious and economical meat dishes.

LOOK FOR THE CUT: Regardless of their quality grade, some cuts of beef are naturally more tender than others. Cuts from the less-used muscles along the back of the animal- the rib and loin section- will always be more tender than those from the active muscles such as the shoulder (chuck), flank, and round.

The most tender cuts make up only a small portion of the beef carcass- and they are in greatest demand. Therefore, they command a higher price than other cuts.

Names given beef cuts sometimes vary from store to store and in different parts of the country. It would be impossible to try to list them all here. Moreover, the terms used do not always mean the same thing. For example, a "cross cut rib roast" may be cut from the blade portion of the chuck in some places- in others it may be from the shoulder arm portion of the chuck. It is not the cut from the rib roast, as you might assume from the name. Likewise, a "Delmonico" steak is cut from the ribeye in some parts at the country, while in other areas it is cut from the chuck.

Grades
U.S. Prime
Highest quality, most tender, juicy flavorful.

U.S. Choice
Most popular quality, very tender, juicy flavorful.

U.S. Good
Lean, fairly tender, not as juicy and flavorful.

Cuts: Steaks-
Most Tender- rib steaks, tenderloin, porterhouse, T-Bone, strip loin, club, sirloin steaks.

Moderately Tender- blade chuck, round steaks.

Least Tender- arm chuck, flank steaks.

Cuts: Roasts-
Most Tender- rib roasts, ribeye roasts.

Moderately Tender- rump roasts, sirloin roasts.

Less Tender- eye-of-round, blade chuck, shoulder clod.

Least Tender- heel of round, shoulder arm, brisket.

Ribeye Roast:
The meaty, boneless heart of the standing rib. This cut has excellent flavor and is superbly tender. Can be oven-roasted.

Rump Roast:
This is a very flavorful cut, but is less tender than the rib roast and contains a considerable amount of bone. The rump is often sold boned or rolled, for easier carving. Can be oven-roasted, but pot-roast the lower grades.

Sirloin Tip:
This is a boneless roast, with very little waste. Despite its name, it is not as tender as a sirloin steak. But it has good flavor and is tender enough to be oven roasted. Sometimes called: loin tip, round tip, knuckle.

Eye-of-Round Roast:
Lean and meaty, this tender cut has good flavor. It may be oven roasted in Prime and Choice grades but should be pot-roasted in lower grades.

Heel of Round:
A boneless, less tender cut from the round. This roast contains several muscles of varing tenderness. It should be pot-roasted regardless of grade.

Blade Chuck:
An economical roast with excellent flavor. This one can be oven-roasted in Prime and Choice grades, although all grades make execellent pot-roast.

Shoulder Arm:
Contains less bone than the blade chuck, but this cut is less tender. It has the same well developed flavor. Cook only as a pot-roast in all grades. Also called round bone chuck or arm roast.

Shoulder Clod:
This is a meaty cut from outside the of the Chuck. It has a well-developed flavor and no bone. A fairly tender cut, it may be oven-roasted, but lower grades best as a pot-roast.

Brisket:
Often cured and sold as corned beef. The brisket is also sold fresh, usually with bones removed. Definitely a less tender cut, it must be cooked with moist heat (pot-roasted) in all grades.

Porterhouse:
Often considered the best steak. The porterhouse usually sells at a higher price than other bone-in steaks. It has a generous section of tenderloin, which can be removed and served separately as filet mignon. Broil or pan-broil in Prime, Choice, and Good grades. This is a good steak for special occasions.