Prime is the top grade of beef recognized by the U. S. Department of Agriculture. Prime is noted by the heavy marbling of intra-muscular fat and the age of the cattle, younger being better. Only two percent of the beef submitted for grading is rated “prime.” Only the top three of eight grades of beef steaks are normally sold uncooked for home or restaurant preparation. Prime beef is usually only served in finer restaurants.
Steaks come from the rib area of the cow. The forward portion contains the rib roasts and rib steaks. With the bone left in, they are called “standing-rib roast” and “rib steak.” Deboned, they are simply the “rib roast” or “prime-rib roast and “rib-eye steak.” There are other cuts of beef referred to as steaks, but to aficionados, only the meat cuts from the ribs are true steaks.
A little further back are the loin steaks, most notably the “Porterhouse” and “T-Bone.” The porterhouse may be served whole or separated into the “strip” and “tenderloin” steaks by the meat-cutter. The tenderloin may be cooked whole, but is mostly preferred as the filet mignon steak, the tenderest cut in the whole cow. The porterhouse is often called “The King of Steaks” because you get both the delicious, juicy strip and the tender filet.
At the end of the loin, between the ribs and the hind legs, is the sirloin. The sirloin steak is juicy and delicious, but not as fat-marbled or tender as the other prime steaks.
Prime steaks are usually cooked over or under open flame at high temperatures, above 650 degrees F. This allows the internal fats to dissolve and drain away, leaving succulent, flavorful, wonderful and satisfying meat. Open grilling is another method of preparation that has found great favor in the United States. Somewhere around eighty percent of the households have some sort of grilling device, from tabletop grilles to elaborate backyard set-ups.
Prime rib or Standing rib roasts are a traditional New Years Day meal in many parts of the USA. These are most often oven-prepared, initially at very high temperature, then the heat is lowered and they are slow-roasted to the desired internal temperature, most often medium-rare with the end cuts being medium.
Flank and shell steaks are from the lower rib areas and are served differently than rib-eyes or porterhouses. Flank and shell steaks are flat-grained and must be cut cross-grain to be easily eaten. They are delicious and used often in Chinese stirfry or Mexican fajitas, where thin strips of beef are cooked with vegetables.
USDA Prime is at the top of the 7 grade rating system in the US. At Steak Experience our Prime Steaks are intensely marbled, providing a luxurious, almost buttery flavor along with a superbly tender texture.
Prime Beef accounts for only 2% of all the beef produced in the US, yet our buyers are instructed to only purchase the absolute best of this limited supply, ensuring you only the most savory steaks around.
