What do beef grades mean?

After beef is inspected for wholesomeness, producers and processors may request to have it graded. Grading of beef is voluntary and a plant must pay for the service. The USDA's Agricultural Marketing Service is the agency responsible for grading beef. Grading for quality means evaluation of traits related to tenderness, juiciness, and flavor. USDA-graded beef sold at the retail level is Prime, Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products. USDA Prime has abundant marbling (flecks of fat within the lean) which enhances both flavor and juiciness. USDA Choice has less marbling than Prime but is of very high quality. USDA Select 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. The protein, vitamin, and mineral content of beef are similar regardless of the grade. Retail stores may use other terms different from USDA grades.

How do you cook corned beef?

Corned beef is made from one of several less-tender cuts of beef like the brisket, rump or round. Therefore, it requires long, moist cooking. Keep food safety in mind when preparing the corned beef. It can be cooked on top of the stove or in the oven, microwave or slow cooker. To learn about these cooking methods, go to Focus on Corned Beef.

Why is pre-packaged ground beef red on the outside and sometimes grayish-brown on the inside?

Stores do not cover old ground beef with fresh ground beef in packages. The color change results when oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. The interior of the meat may be grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginning to spoil.

Can cooked ground beef still be pink inside?

Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef. To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat. 

Is iridescent roast beef or lunchmeat safe?

Sliced cooked beef or lunchmeat can have an iridescent color. Meat contains iron, fat, and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn't spoiled necessarily. Spoiled cooked beef would probably also be slimy or sticky and have an off-odor.

How long can you freeze ground beef?

Ground beef is safe indefinitely if kept frozen, but will lose quality over time. It is best if used within 4 months. For more information on freezing beef visit: Focus on Ground Beef or contact the USDA Meat and Poultry Hotline 1-888-674-6854.

What is a safe internal temperature for cooking mechanically tenderized beef, veal or lamb steaks, chops and roasts?

Raw beef, veal, lamb and pork should always be cooked to a safe minimum internal temperature. All beef, veal, lamb and pork steaks, roasts, or chops that have been mechanically tenderized, boned, rolled or scored should be cooked to a safe minimum internal temperature of 160 °F as measured with a food thermometer. For more information about food safety, see Foodborne Illness Peaks in Summer-Why? and the Kitchen Companion.

What are beef trimmings?

Beef trimmings are pieces of meat remaining after steaks, roasts, and other cuts are removed. Beef trimmings are very often used to make ground beef.

What's the difference between hamburger and ground beef?

Beef fat may be added to "hamburger," but not "ground beef." A maximum of 30% fat is allowed in either hamburger or ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added. The labeling of meat food products must comply with the Federal Meat Inspection Act (FMIA) and the meat inspection regulations and labeling policies.

Most states and cities set standards for store-packaged ground beef which, by law, cannot be less than Federal standards. If products in retail stores were found to contain more than 30% fat, they would be considered "misbranded" under Federal law.

What is ungraded beef?

All beef is inspected for wholesomeness. The overall quality of ungraded beef may be higher or lower than most government grades found in retail markets.

At what point in the manufacturing process will the ground beef items be irradiated?

For irradiated ground beef items, the finished products will be irradiated after they have been produced, packaged, and frozen to 0 °F. Ground beef items will be produced under a system of process controls that require microbial testing of boneless beef (trim) for standard plate count, total coliforms, E. coli, coagulase positive staphylococci, E. coli O157:H7 and Salmonella. Boneless beef that does not meet the specification requirements is not permitted in the production of ground beef for USDA. Boneless beef that complies with the specification may be processed into ground beef which also is tested for standard plate count, total coliforms, E. coli, coagulase positive staphylococci, E. coli O157:H7 and Salmonella prior to acceptance by USDA.

How do you store ground beef at home?

Refrigerate or freeze ground beef or hamburger as soon as possible after purchase. This preserves freshness and slows growth of bacteria. It can be refrigerated or frozen in its original packaging if the meat will be used soon. If refrigerated, keep at 40 °F or below and use within 1 or 2 days. For longer freezer storage, wrap in heavy-duty plastic wrap, aluminum foil, freezer paper, or plastic bags made for freezing. Ground beef is safe indefinitely if kept frozen, but will lose quality over time. It is best if used within 4 months. Mark your packages with the date they were placed in the freezer so you can keep track of storage times.

Is water added to fresh beef?

There is no added water in any fresh, unprocessed beef. Beef is washed during slaughter, but the small amount of water would be absorbed on the surface of the meat, not bound to the protein or inside the tissue and would quickly evaporate or drip out. Beef is often ground while partially frozen. Because ice crystals are in the frozen beef there may appear to be more liquid in it.

How is bison different from beef?

Bison/buffalo is a deeper red color before cooking because there is no marbling (white flecks of fat within the meat muscle). Bison/buffalo is said to have a sweeter, richer flavor than beef. Retail cuts are similar to those of beef. Focus on Bison

Is ground beef graded?

Most ground beef is not graded. Grades are assigned as a standard of quality only. It is voluntary for a company to hire a Federal inspector to certify the quality of its product. Beef grades are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. They are set by the USDA Agricultural Marketing Service.

from USDA