Quality Beef – Beef Quality – Qaulity Beef’s authority – 2013 quality beef

Quality Beef – The beef authority on quality standards – resource for quality beef Enthusiasts

Quality Beef facts and reputable informational sources & Education and resource for the the U.S. Meat (beef) Industry on quality beef standards.

  • Unbiased and factual based discussions on beef

  • We welcome your articles, comments, and input on credible quality beef information to help and continue to make this Americas #1 choice for the steak and beef needs.

  • A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity.

Beef is the third most widely consumed meat in the world, this accounts  for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.[2] In absolute numbers, the United States, Brazil, and the People’s Republic of China are the world’s three largest consumers of beef and quality beef for discussion purposes. On a per capita basis in 2009, Argentine s ate the most beef at 64.6 kg per person; people in the US ate 40.2 kg, while those in the EU ate 16.9 kg.[3These quality grades are an indication of palatability characteristics such as tenderness, juiciness, and flavor.While there are eight quality grades for beef, the top three Grades available to most consumers are: Prime, Choice, and select.Holiday_Roast_Client_Gifts-12

USDA Grades of Beef helps determine beef quality


This is the grade of beef that contains the greatest degree of marbling (small flecks of fat that are interspersed with the lean muscle, which contributes to tenderness, juiciness and flavor).
 It is generally sold to finer restaurants and to some selected meat stores. It is usually higher priced because it is produced in very limited quantities.


This is the grade preferred by many consumers because it contains sufficient marbling for taste and tenderness. It is usually less costly than U.S. Prime.
Choice falls between Prime and Select.


This is generally a lower-priced grade of beef with less marbling than U.S. Choice. Select cuts of beef may vary in tenderness and juiciness.Select has the least amount of marbling, making it leaner than, but often not as tender, juicy and flavorful as, the other two top grades. Consumers are being educated like never before, source verification is becoming one of the hottest topics in the quality beef world.  That is knowing where beef comes from.

To attain quality beef –

consumers rely on restaurants to provide assurance that the beef they buy is prepared safely and of high quality. Below is a recent Government partnered research project that confirmed the importance of source verification, and practice that is seldom done in today’s industry

 To determine the essential elements of a beef source verification marketing program to restaurant patrons, both an on-line survey and in-restaurant taste testing were conducted in high-end restaurants in high-population states. The results offered insight into market share and premiums that could be achieved through source verification. About twothirds of the participants in the in-restaurant taste testing ordered the specialty steak described by either state or farm-of-origin. Compared to non source-verified steak, taste participants were willing to pay $4.74 more for the steak with the state-of-origin description and $8.75 more for the steak with the farm-of-origin description. This project focused on high-end restaurant customers because they typically have more disposable income and are able to pay a premium for beef that meets their needs. In addition, a trend that catches on in high-end restaurants has a good chance of being picked up and applied in casual-themed restaurants, thereby magnifying the impact of the program. Beef producers could differentiate their products and perhaps receive greater value by adopting source-verification systems, but they are unlikely to do so without financial reward. Nebraska has more than 20,000 producers and provides 20% of the U.S. beef, thus results from consumer acceptance and willingness to pay for source verification has the potential to benefit a significant population of Nebraska beef producers. This model could also be applied to other states and other agricultural commodities.

Essential Program Elements to Market Source-Verified Beef to Restaurant Patrons (or individual online consumers) A Pilot Study to Return Value to Beef Producers -Funded by the USDA Agricultural Marketing Service Federal-State Marketing Improvement Program in cooperation with: Nebraska Department of Agriculture University of Nebraska – Lincoln Program Year 2008 – 2010 Prepared by B. Lynn Gordon, Promotion Coordinator Nebraska Department of Agriculture Lincoln, NE 68509 Lynn.gordon@nebraska.gov

Organizations Supported By QualityBeef.Org The American Institute of Wine & FoodThe American Institute of Wine & Food (AIWF)  The American Institute of Wine & Food is one of the few national organizations with the unique combination of dedicated wine and food enthusiasts and professionals.  www.aiwf.org Bocuse d’Or USABocuse d’Or USA  Daniel Boulud, Thomas Keller and many of the country’s leading chefs have joined together to create Bocuse d’Or USA, a non-profit organization dedicated to recruiting, training and preparing the next American team for the prestigious Bocuse d’Or World Cuisine Contest, held every two years in Lyon, France.  www.bocusedorusa.org  Certified Farmers' Market - California GrownCertified Farmers’ Market – California Grown  Supporting and preserving California family farms.  www.california-grown.com http://www.qualitybeef,org/ 2012-10-01 monthly 0.1

  1. ^ Raloff, Janet. Food for Thought: Global Food Trends. Science News Online. 31 May 2003.
  2. ^ “Livestock and Poultry: World Markets and Trade (October 2009)” (PDF). Retrieved 20 April 2010. USDA PDF

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