Choice, Prime & Wagyu Beef - In the Kitchen with Chef Mick

Video Description

In this episode, Chef Mick Rosacci breaks down USDA Beef grades and compares to our American Wagyu Beef Steaks. Recipes include a speedy rib eye stew for two that you are going to love. The Grading Inspection is designed to assess potential quality. Inspectors evaluate size, animal age, color and most importantly, fat marbling; then assign the appropriate USDA Grade. USDA Prime offers abundant marbling and the greatest potential to yield juicy and tender steaks. Not many beef can achieve this lofty grade (about 2% of all beef in the USA), this is a special product for folks who are crazy about juicy marbled steaks. Available almost every day at Tony’s, we can also special order, age and custom cut a loin or rib just for you at a discount. Because of the higher fat levels I suggest cooking them a little slower than others to avoid flare ups and overcooking. USDA Choice grade is also of high quality, but has less marbling than Prime. USDA Choice steaks represent a wide range of marbling levels from slight to abundant. Think of Choice grade beef as being about medium quality. Top of Choice is a sub category representing the top few percent of USDA Choice beef with the most abundant marbling. Very close to Prime grade, Top of Choice beef is of very high quality, most definitely better tasting than standard USDA Choice beefsteaks. *Tony’s Premium Choice – This is what we cut for our premium steaks, a proprietary blend of Prime and Top of Choice beef representing the top 10-12% of beef in the country. We’re confident you’ll be pleased with these high quality steaks. USDA Select has the lowest level of internal marbling and lacks the juiciness and flavor of higher graded beef. This is the least expensive and lowest quality beef, commonly available under proprietary ‘brand names’ at chain stores and often mechanically tenderized to help overcome the lack of quality. www.TonysMarket.com #beef #usdaprime #wagyu #steak #recipe