Marbling is a name for the white flecks of fat in the beef. Never fear, it melts into tantalizing and tender juices during cooking.
Higher amounts of marbling protect beef from overcooking. More marbling equals more juices.
“Prime rib” has nothing to do with the Prime grade of beef. It’s simply the name of a particular cut.
The Grading Scale
All beef is inspected for wholesomeness by the U.S. Department of Agriculture (USDA)*, and is graded for quality and consistency. You’ve heard of Prime, Choice and Select grades – and Prime tops the grading scale. Marbling plays a big role in quality grades.
Marbling – the little white flecks in beef – is key to flavor. The higher the amount of marbling, the higher the quality of beef. The Certified Angus Beef ® brand is incredibly flavorful, tender and juicy because of the high amounts of marbling in every cut.
Q: How is beef graded?
A: Independent USDA graders inspect cattle and label them according to the grading scale: Prime, Choice, Select and several low-quality grades.
Q: How is beef selected for the Certified Angus Beef ® brand?
A: The same independent USDA graders inspect black-hided cattle (typical of the Angus breed) and give it a grade. All beef considered for the brand must be the best Choice, or Prime, beef – truly the top of the scale. This top-quality Angus beef is then evaluated again, using the brand’s set of 10 science-based specifications for marbling, size and uniformity. If it’s good enough to make the cut, then it earns the distinctive Certified Angus Beef ® brand label.
Q: What makes Certified Angus Beef ® brand Prime the ultimate beef?
A: Quality, plain and simple. Only truly elite beef surpasses the USDA’s stringent Prime standards, AND meets all 10 of the brand’s quality specifications. Less than 1.5% of beef achieves the high standards of Certified Angus Beef ® brand Prime. And marbling is key to its incredible flavor and tenderness.