USDA Prime beef boasts superior marbling, tenderness, juiciness and flavor. It's also more expensive than USDA Choice. USDA ...

A rancher breaks down the real differences between Prime and Choice beef, helping you choose better cuts and cook with ...

Whether you have been working in the beef industry for decades or just started recently, the ability of this highly diverse group of people to evolve swiftly and efficiently may ...

USDA regulations categorize different cuts of beef with graded labels; inspectors look at the marbling, color, and age of products to make assessments. Compared with animals who have feasted on ...

Given the limitations of the USDA's system—the fact that it does not break out for consumers the degree of marbling within ...

The best cuts to buy for slow, low-temperature oven roasting are: MORE EXPENSIVE: Prime rib, boneless rib-eye, strip sirloin, tenderloin. LESS EXPENSIVE: Boneless shoulder roast, top round, eye of ...

Americans chow down on a whopping 50 billion burgers a year — that’s three per person every week. This burger obsession has fueled a fast-food culture like no other, where chains constantly compete to ...