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Jackson Frozen Food Locker
400 South High St.,
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Craig Meyer/Owner
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Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The Meatman.com

Smoked Sausage Kits - Witts - From Ask The Meatman.com

Fresh Sausage Kits -  AC Legg - From Ask The Meatman.com

Fresh Sausage Kits - Witts - From Ask The Meatman.com

Casings - Natural Hog - From Ask The Meatman.com

Casings - Natural - Sheep - From Ask The Meatman.com

Casings - Fibrous - Clear - From Ask The Meatman.com

Casings - Fibrous - Mahogany - Printed - From Ask The Meatman.com

Casings - Collagen - Snack Sticks - From Ask The Meatman.com

Casings - Collagen - Middles - From Ask The Meatman.com

Jerky Seasoning - AC Legg - From Ask The Meatman.com

Jerky Seasoning - Ask The Meatman's Own - From Ask The Meatman.com

Smoked Deer Sausage Seasoning - Witts - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - Traditional - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - BBQ - From Ask The Meatman.com

Cutlery - Knives - 5 Inch Boning Knife - From Ask The Meatman.com

Cutlery - 6 Inch Skinning Knife - From Ask The Meatman.com

Cutlery - Knives - 8 Inch Breaking Knife - From Ask The Meatman.com

Cutlery - Knives - 3.25 Inch Paring Knives - From Ask The Meatman.com

Cutlery - Cut Resistant Gloves - From Ask The Meatman.com

Cutlery - Knife Steel - Dexter-Russell - From Ask The Meatman.com

Cutlery - Knife Steel - Granton - From Ask The Meatman.com

Cutlery - Knife - Storage Pouch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 25 Inch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 12 Inch - From Ask The Meatman.com

Cutlery - Sharpening Stone - From Ask The Meatman.com

Cutlery - Knife Rack - Magnetic - From Ask The Meatman.com

Miscellaneous - Bacon Hangers - From Ask The Meatman

Miscellaneous - Butcher Twine - From Ask The Meatman

Miscellaneous - Deli Steak Sheets - From Ask The Meatman

Miscellaneous - Dried Jalapeno Dices - From Ask The Meatman

Miscellaneous - Encapsulated Citric Acid - From Ask The Meatman.com

Miscellaneous - Freezer Bags - From Ask The Meatman

Miscellaneous - Freezer Bag Tape Machine - From Ask The Meatman

Miscellaneous - Freezer Bag Tape Rolls - From Ask The Meatman

Miscellaneous - Ground Red Pepper - From Ask The Meatman

Miscellaneous - Gummed Tape Dispenser - From Ask The Meatman

Miscellaneous - Gummed Tape Rolls - From Ask The Meatman.

Miscellaneous - Hickory Sawdust - From Ask The Meatman

Miscellaneous - Meat Thermometer -  From Ask The Meatman

Miscellaneous - Potassium Sorbate - From Ask The Meatman

Miscellaneous - Meat Smoking and Smokehouse Design Book - From Ask The Meatman

Miscellaneous - Sodium Nitrite (Speed Cure) - From Ask The Meatman

Miscellaneous - Sugar Cure - From Ask The Meatman

BBQ Sauces - Ask The Meatman's Own - From Ask The Meatman 

BBQ Seasonings & Rubs - AC Legg - From Ask The Meatman 

BBQ Seasonings & Rubs - Witts - From Ask The Meatman 

BBQ Tools - Steak Flipper - From Ask The Meatman 

Beef & Pork Cutting Charts - Poster Size - From Ask The Meatman 

Beef & Pork Cutting Charts - Notebook Size - From Ask The Meatman 

Meat Cutting Charts - Meat Id Guide Pamphlet - From Ask The Meatman 

High Temperature Cheese's - From Ask The Meatman.com 

Sausage Stuffer - Dakotah Water Powered - From Ask The Meatman 

Shake-On Seasonings - AC Legg - From Ask The Meatman 

Shake-On Seasonings - Spicecraft - From Ask The Meatman 

Smoked Beef Bones For Dogs - From Ask The Meatman 

How-To DVD's - Meat Processing & Slaughtering - From Ask The Meatman 


USDA Grades of Beef

There are 8 USDA Grades of Beef:

1st.USDA Prime Grade Beef Has this label stamped on the beef carcas.USDA Prime [The BEST]
*Less than 2% of all the beef in the U.S. is graded Prime*

We were lucky enough to receive a USDA Prime Hind Quarter this January, 2009.
Below are some pictures of this Prime Beef to give you an idea of what Prime looks like!

Click the picture to enlarge.  Hanging quarter of USDA Prime Beef. Click the picture to enlarge.  Hanging quarter of USDA Prime Beef. Click the picture to enlarge.  Hanging quarter of USDA Prime Beef.

Click the picture to enlarge.  Quarter of USDA Prime Beef laying on the cutting table. Click the picture to enlarge. Quarter of USDA Prime Beef. Loin end.

2nd.USDA Choice Grade Beef Has this label stamped on the beef carcas.USDA Choice

Most higher quality grocery stores sell this grade.

3rd.USDA Select Grade Beef Has this label stamped on the beef carcas.USDA Select

This grade is not as tender as USDA Choice.  USDA Select is the usual grad that Wal-Mart sells.

4th. USDA Standard

5th. USDA Commercial

6th.  USDA Utility

7th.  USDA Cutter

8th.  USDA Canner [The WORST]

 

Percent of Intramuscular Fat For USDA Quality Grades

Percentage Intramuscular Fat

USDA Quality Grade

Degree of Marbling

11% and Above

Prime+

Abundant 00-100

9.5% - 11%

Prime°

Moderately Abundant 00-100

8% - 9.5%

Prime-

Slightly Abundant 00-100

7% - 8%

Choice+

Moderate 00-100

5% - 6%

Choice°

Modest 00-100

4% - 5%

Choice-

Small 00-100

3.5% - 4%

Select+

Slight 50-100

3% - 3.5%

Select-

Slight 00-50

2.5% - 3%

Standard+

Traces

2.5% and Below

Standard-

Practically Devoid

Click on any jar below to go to that seasonings web page where
you can read more about that seasoning and place your order.
Prime Steak and Beefburger Seasoning (Formerly Meyers Roast Beef Rub) is our most popular shake-on seasoning.

Click here to go to Prime Steak and Beefburger Ordering Page. This seasoning was formerly known as Meyers Roast Beef RubClick here to go to Southwest Chipotle Ordering PageClick here to go to Smokehouse BBQ Ordering PageClick here to go to Roast Pork and Chop Ordering PageClick here to go to Salad and Greens Ordering PageClick here to go to Pepper and Garlic Steak Ordering PageClick here to go to Old Fashioned BBQ Ordering PageClick here to go to Rotisserie and Oven Roast Ordering PageClick here to go to Lemon Pepper Ordering Page

 

We have a FREE PDF article on Beef Grades.  To view it, just click here.

If you would rather download the FREE PDF Beef Grades article and save it to your computer, just right click here., and choose "Save Target As"

Get Adobe Acrobat Reader Free.You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

 

The Extension Services of Illinois, Kansas, Nebraska, Wisconsin and
North Dakota have an EXCELLENT article on
Quality and Yield Grades
for Beef Carcasses! 

Click here to read it.


Quality grades reflect the flavor and tenderness of meat and are primarily determined from carcass maturity and the amount of fat within the meat (i.e. marbling or intramuscular fat).

Beef quality refers to the expected eating characteristics (tenderness, juiciness and flavor) of the cooked product.  USDA Quality Grades are used to reflect differences in expected eating quality among slaughter cattle and their carcasses. 

Ask The Meatman's Own
"How To Process Beef" DVD!!

1 Hour & 14 Minutes of Learning How To:

Make The Primal Beef Cuts

Make Sub-Primal Beef Cuts

Make Retail Beef Cuts

Freezer Wrap Beef Correctly

Sharpen Your Knife Correctly

Use A Steel Correctly

 

Prime grade - is produced from young, well-fed beef cattle. Only 2% of the beef in the U.S. is graded Prime. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (i.e., roasting, broiling, and grilling).

· Choice grade - is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat, but be careful not to overcook them. Using a meat thermometer takes the guesswork out of cooking and assures a safe internal temperature: 145 ° F is medium rare; 160 ° F, medium; and 170 ° F, well done.

Choice Grade is also subdivided further by Yield Grades.
Yield Grade 1 is the best.
Yield Grade 5 is the "Least" best.

· Select grade - is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor.

· Standard and Commercial grades – frequently are sold as ungraded or as "store brand" meat.

· Utility, Cutter, and Canner grades - are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.

More Detailed Information on Beef Grades - Including Photographs!

 

Notebook Size Meat Charts

Be prepared and knowledgeable the next time you're at    
the Grocery Store Meat Department!

A Handy Tool for Deciding How to Cook the Different Beef  Cuts!

These Charts Are A Handy Beef  Cutting Reference Chart.

    A Great Visual Aid to Cutting Beef!   

Purchase A Set of 5 Notebook Size Meat Charts For ONLY $7.00 by Clicking the "Add To Cart" Button Below!
As ALWAYS - shipped FREE in the U.S.!

 


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Have questions about ordering from Ask The Meatman? Read our Ordering Guide by clicking here!

If you found this page interesting, you may also want to look at the following pages:

Kobe Beef

London Broil

Chateaubriand

Beef Marinade

Tri Tip

Filet Mignon

Beef Brisket

Beef Brisket

Last Updated:  Tuesday, July 30, 2013 02:25 PM

 



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