Meat Grading is a Direct Correlation between flavor and tenderness

Tue 08 Feb, 2011

Meat Grading

Meat grading, administered by the U.S. Department of Agriculture (USDA), indicates palatability characteristics such as a)tenderness, b)juiciness and c)flavor. There are eight quality grades for beef. Each grade reflects the amount of marbling (fat within the lean), firmness, color and texture of the beef, and the maturity of the animal.

Of the various grades of meat, only three grades are generally identified and sold...

Prime has the most marbling and is generally known as having the most flavor. Commonly found in retail outlets and in restaurants.

Choice cuts tend to have a little less marbling. Choice is the most widely available grade in the market. And is more affordable for the family.

Select has the least amount of marbling, making it leaner but often less juicy and flavorful than the other two grades.

How does this relate to DeBruycker Charolais Genetics?

DeBruycker Charolais genetics help breeders by putting pounds on their cattle - and not the wrong pounds, but the right pounds. Their beef genetics add muscle and marbling instead of waste fat(that thick layer of excess fat often found around the outside of a piece of meat).

Many cattle breeds will add pounds but not the right pounds of muscle and marbling, instead they add waste fat making the animal less palatable and grade select.

The first Saturday of April each year, DeBruycker Charolais sells approximately 500 bulls. Adding these bulls to your herd will add profit to your herd by adding the right kind of pounds.