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Beef Selection Guidelines

Marbling and Trim Fat should be a nice white cream color yellowing or oilyness to the fat are indicators the beef has been out too long!
Beef should be a good brighter moist red color and will lighten in color, dry out, and even turn grey or brown when its been out too long.

Grades of Beef

Grades are based on the amount of marbling in the meat and the age of the animal.
Marbling is the flecks and streaks of white fat you find distributed throughout the meat.

There are typically only 3 or less grades of beef available at our local grocery stores.



Cuts of Beef

There are other cuts, Porterhouse, Chateaubriand, and other less common and some that are very similar to the ones listed above

Tips:

“Select” Grades of meat can be used to save money, if your going to marinade overnight!

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