Regarding beef grades...please do not guess at this. looking for serious answers.?

Question

I know all of the grades of beef from top to bottom. problem is, I dont know what the bottom three represent. Please provide an example of the following grades of beef as in what it is served as in the store.

standard grade
utility grade
canner grade

thank you in advance for your knowledge.

sorry nature, thanks for trying, but you are no where close to what I am talking about.

Answer 1

The USDA grades beef according to the amount of marbling (fat) that is present in the carcass and maturity of the beef.

Standard - Still can be merchandised into steaks, roasts etc. although it will be tough because of the lack of aging and marbling. It usually is to tough to cook on the grill but can be used for grinding and in other products that include beef as an ingredient. However many stores sell Standard Grade beef as store brand, off label or when they have a special sell.

The Utility, Cutter, and Canner grades - you will NEVER find sold as cuts of beef in the fresh meat counter because these grades have even less fat and would be like chewing on leather. These grades are used strictly in canned meat products, sausages and other products where beef is an ingredient.

Answer 2

I am not familiar with beef in those terms but I thought this might help. These grades are for fat content. There is ground chuck, ground beef and ground sirloin. I get ground sirloin because that has the least fat that I know of.

By the way, I like PCgeek's answer. Wow! You learn something new every day! I love yahoo answers!