How to pick out your meat!
If you are reading this poster you must need help on how to pick out the best quality meat of beef, swine, and poultry. Through this poster you will be able to learn about the different grades of meat and which one is best for you!
I`m first going to tell you about the beef grades. Marbling is the fat within the piece of meat. A high quality piece of meat has lots of marbling whereas lean cute have little to no visible marbling. The visible hints are the white marbling inside the meat and around the meat. Beef is graded on tenderness, juiciness and flavor for its quality grade. The yield grade is the amount of usable meat. There are 8 different quality grades for beef, the quality grades are based on the amount of marbling, color, and maturity. The best picks for beef are Prime, Choice, Select, Standard, Commercial,Utility, Cutter, Canner, these are in order from best to worst. The prime as the most marbling whereas the canner has little to no marbling. Also if you like a strong flavored meat check your local stores for grass fed cattle, the conventional (most common way) has a little less flavor.
Deformities that could be in beef are could be discoloration, misshapen or oddly shaped. This could be caused by the cattle have a birth defect that could result in bad or deformed meat, that could cause health problem such as mad cow disease.
When buying swine, look for at each cut of meat, choose the one with a small amount of fat over the outside and the meat should be firm and a grayish pink color. Meat with the best flavor have small amount of marbling. Deformities in swine that you should look for are the color of the pork, if it is not a greyish pinkish color, it could e a deformity from the swine.
Poultry is typical graded the same way beef is. Which mean it is graded on tenderness, juiciness and flavor for its quality grade. The yield grade is the amount of usable meat. The best cuts of meat for the one that don't have any visible defects, such as bruises, or decorations. Also that if they have the bone in that no bones are broken. IF the whole chicken is sold that the skin is not ripped or torn so that flesh is shown. Also that the whole, or parts of the bird will be whole and have lots of meat.
The USDA grades for poultry are A, B, C. This grades base how good the meat of the party is Grade A is the best, whereas C is the worst. Grade A means that the cuts of meat for don't have any visible defects, such as bruises, or decorations. Grades B and C meat are usually processed more and the meat is chopped up or grounded. If they aren't sold at retail they won't be grade defined. Grades for beef are listed in the following order from best to worst Prime, Choice, Select, Standard, Commercial,Utility, Cutter, and Canner. The prime is the best and has the most marbling, whereas Canner has little to no marbling. for its Quality grade is graded on tenderness, juiciness and flavor. The yield grade is the amount of usable meat. Yield grades are graded 1-5; 1 being the most meat available and 5 being the least amount available. Maturity grades are close to the yield grades but it also makes sure that meat weighs enough and is old enough to be produced into meat. Swine is graded on based of its appearance there isnt a specific grade for it. You are the judge to determine the best cut of meat. The best cut of meat should include choose the one with a small amount of fat over the outside and the meat should be firm and a grayish pink color.
"FSIS." Inspection & Grading of Meat and Poultry: What Are the Differences? Web. 27 Feb. 2015.