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Grade and cut get all the attention, but the breed decides how much intramuscular fat is there to begin with, which is what a long smoke needs. Most people never see the breed on a label, and on supermarket beef you usually cannot. Where you can, it is worth knowing what you are choosing between….
Ever wonder why some steaks just melt like butter in your mouth while others fight you tooth and nail? Well, folks, the answer’s in meat grading, a voluntary USDA system that rates beef on marbling and the age of the animal, which together predict tenderness, juiciness and flavor. It is worth understanding before you pay…
