| Meat Grades... | | | | marbled piece of meat. |
| Beef | | | | Here are some good web sites which show the |
| When shopping for beef, it's harder to see the quality in | | | | differences in marbling... |
| a brisket than it is to see the quality in a steak. But if | | | | Another way to select great beef is to buy the |
| you know how steaks are graded, you'll have an | | | | Certified Angus Beef brand (CAB). Remember that |
| easier time selecting your next brisket. With beef, | | | | this is only a brand name and not certified by the |
| safety inspection by the USDA is mandatory, but | | | | USDA. CAB grades as USDA prime or the top 35% |
| grading is optional. The top three grades are prime, | | | | of USDA choice. So... just look for the CAB brand and |
| choice and select. Usually only prime and choice are | | | | your shopping will be a lot easier because you know |
| graded and marked at the retail level. Prime is usually | | | | you will be getting good quality meat. Visit their web |
| reserved for the nicer restaurants but can be found | | | | site for further info... |
| occasionally in upscale meat stores. Choice is the | | | | Chicken |
| grade found in most grocery stores and discount | | | | Chicken is a little easier to shop for because there are |
| warehouses. Select is a lot leaner cut of beef and it is | | | | only three grades - A, B, and C. Grade A is usually the |
| what is sold in the big discount retail grocery stores. | | | | only grade sold in grocery stores. Grade A chicken |
| "No roll" beef is beef that has not been graded by the | | | | has no defects, is meaty, full breasted, firm, no broken |
| USDA. Usually beef that has never been graded | | | | skin, and no broken bones. Anything else will be grades |
| would fall into the "select" grade. So, when selecting | | | | B or C. Sometimes you'll find that the "on sale" chicken |
| the best brisket for slow smoking, look for a well | | | | will be grade B or C. For more information, visit... |