Reading a USDA report on beef grading changed how I see marbling

I was looking through some old government papers online and saw that for a carcass to grade Prime, it only needs modest marbling in the ribeye. The exact score is a 'slight 00' according to the standards, which is way less than I pictured. I always thought it needed those thick, crazy fat streaks. So now I'm thinking, do we put too much visual weight on extreme marbling, or is that modest amount truly enough for the best flavor and tenderness? What's your take on the grading scale versus real world quality?

3 comments

3 Comments

taylorc4011d ago

Honestly I switched to buying choice and can't tell the difference.

kelly36511d ago

My buddy did the same thing last month and now he swears by it.

carter.casey10d ago

Yeah the "can't tell the difference" part is key. It proves the brand name tax is real. Saving money without losing quality is a win.