> ## Content Index > Fetch the complete content index at: https://www.foodconsumer.org/llms.txt > Use this file to discover other available public pages before exploring further. # Understanding Beef - FAQ - URL: https://www.foodconsumer.org/understanding_beef_0723111226/ - Published: 2011-07-23T13:22:00.000Z - Updated: 2026-09-22T15:55:09.000Z - Description: A USDA question-and-answer sheet on beef: what “lean” and “extra lean” mean on a label, what beef trimmings are, the 145 °F minimum internal temperature with a three-minute rest for steaks and roasts, and what certification makes beef organic. - Author: Food Consumer - Tags: Food, Shopping, Beef, Ask Karen, #vivvo-import understand beef **What does "lean" and "extra lean" beef mean on a nutrition label?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:57 PM What does "lean" and "extra lean" beef mean on a nutrition label? Lean means that 100 grams of beef (about 3 1/2 ounces) have less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol. Extra Lean means that 100 grams of beef with less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol. **What are beef trimmings?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:59 PM 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. **Where can I find information on retail beef cuts?** Published 03/26/2009 05:46 AM | Updated 06/28/2010 03:05 AM Where can I find information on retail beef cuts? To find information on retail beef cuts, visit the National Cattlemen's Beef Association's Web site [National Cattle Beef Association](http://www.beef.org/?ref=foodconsumer.org). **To what temperature should I cook beef?** Published 03/26/2009 05:46 AM | Updated 05/24/2011 07:38 AM To what temperature should I cook beef? Cook all raw beef steaks, chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. For approximate cooking times for beef, see Beef...[from Farm to Table](http://www.fsis.usda.gov/Fact%5FSheets/Beef%5Ffrom%5FFarm%5Fto%5FTable/index.asp?ref=foodconsumer.org). **What is organic beef?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:57 PM What is organic beef? Organic beef come from animals that are given no antibiotics or growth hormones. Before a product can be labeled organic, a Government-approved certifier inspects the farm to make sure all rules necessary to meet USDA organic standards are being followed. Organic food differs from conventionally produced food in the way it is grown, handled, and processed. The terms,organic and natural are not interchangeable. For more information on USDA's National Organic Program, go to [The National Organic Program.](http://www.ams.usda.gov/nop/indexIE.htm?ref=foodconsumer.org) **What is "natural" beef?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:57 PM What is "natural" beef? All fresh meat qualifies as natural. Products labeled natural cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed (ground, for example). All products claiming to be natural should be accompanied by a brief statement that explains what is meant by the term natural. **What is the country of origin labeling for imported beef?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:57 PM What is the country of origin labeling for imported beef? The mandatory country of origin labeling of imported meat and poultry requires that if imported meat or meat products are intended to be sold intact to a processor, wholesaler, food service institution, grocer, or the household consumer, the country of origin labeling is conveyed to those market segments and recipients. If the imported meat or meat products are further processed in the United States, country of origin labeling is no longer required on the newly produced products or subsequent products made from them. Country of Origin Labeling is regulated by USDA's Agricultural Marketing Service (AMS). **What are baby beef and calf?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 02:03 PM What are baby beef and calf? Baby beef and calf are 2 interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass. **What are bull fries?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 02:03 PM What are bull fries? Bull fries, also called mountain oysters, are bull testicles. **What are the primal cuts?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 02:03 PM What are the primal cuts? The first division of a whole carcass is into primal cuts. The four major primal cuts into which beef is separated are chuck, loin, rib and round. All primal cuts may or may not be intended for use in ground products. **What is boxed beef?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:53 PM What is boxed beef? Boxed beef is wholesale cuts of beef (e.g., beef rib, beef loin) packaged into vacuum packages (bags) and placed into a box for shipping. The retailer normally stores boxed beef under refrigeration until the meat is needed for display and sale. The bag is opened and the meat cut into retail cuts (e.g., beef ribeye steaks, beef strip steaks). Currently, about 90 percent of the beef shipped from the point of slaughter is shipped as boxed beef. **What is pastrami?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:59 PM What is pastrami? Pastrami is cooked, cured beef with spices, generally made from the plate but other cuts can be used. The product must be smoked or treated with smoke flavoring. The term "Unsmoked Cooked Pastrami" must be used when the product is not smoked or does not contain smoke flavoring. Pastrami may or may not be coated with spices. When the product is coated, a qualifier is not required. **What's the difference between sirloin and top round?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:59 PM What's the difference between sirloin and top round? Round cuts are from the section of the hind leg of beef that expands from rump to the ankle. The top round is on one of the six major sections in which round cuts can be divided. Its lies in the inside of the leg and is more tender than the sirloin tip, bottom round, and eye of the round. Sirloin is defined as a cut of beef that lies between the very tender short loin and the much tougher round. Both, sirloin and top round, are usually cut into steaks or roasts. **Why does calf meat have a yellow tint?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:59 PM Why does calf meat have a yellow tint? The meat cuts from baby beef or calf are smaller; the meat is light red and contains less fat than beef. The fat may have a yellow tint due to the vitamin A in grass. **Why is beef called a red meat?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:59 PM Why is beef called a red meat? Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Beef is called a red meat because it contains more myoglobin than chicken or fish. Other red meats are veal, lamb, and pork. **From what cuts of beef are ground beef and hamburger made?** Published 03/26/2009 05:47 AM | Updated 03/05/2010 01:59 PM From what cuts of beef are ground beef and hamburger made? Generally, ground beef is made from the less tender and less popular cuts of beef. Trimmings from more tender cuts may also be used. Grinding tenderizes the meat and the fat reduces its dryness and improves flavor. **What are beef patties?** Published 03/26/2009 05:47 AM | Updated 03/05/2010 01:59 PM What are beef patties? According to the Code of Federal Regulations (CFR) Part 9, 319.15(c), "Beef patties are chopped fresh and/or frozen beef with or without the addition of beef at and/or seasonings. Binders or extenders and/or partially defatted beef fatty tissue may be used without added water or with added water only in amounts such that the product characteristics are essentially that of a meat pattie. "Ground beef" or "chopped beef" cannot contain added beef fat, cannot contain more than 30% fat, and cannot contain added water, phosphates, binders or extenders. When beef cheek meat (trimmed beef cheek) is used, it is limited to 25%; and if in excess of natural proportions, its presence shall be declared on the label in the ingredient statement. "Hamburger" is chopped fresh and/or frozen beef with or without the addition of beef fat and/or seasonings, cannot contain more than 30% fat, and no added water, phosphates, binders or extenders. Regulations for beef cheek meat are the same as for "ground beef." For more information, call the USDA Meat and Poultry Hotline toll free at (888) MPHotline or (888) 674-6854. **What is beefalo?** Published 03/26/2009 05:47 AM | Updated 03/05/2010 02:03 PM What is beefalo? Beefalo are 3/8 bison/buffalo and 5/8 domestic cattle. The meat produced has 18-20% protein compared with 10% in regular beef, and has 5-7% fat compared to 25-30% in beef.[ Focus on Bison](http://www.fsis.usda.gov/Fact%5FSheets/Bison%5Ffrom%5FFarm%5Fto%5FTable/index.asp?ref=foodconsumer.org) **What is ungraded beef?** Published 03/26/2009 05:47 AM | Updated 03/05/2010 01:57 PM 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. **How is beef inspected?** Published 03/26/2009 05:47 AM | Updated 03/05/2010 01:57 PM How is beef inspected? All beef is inspected for wholesomeness. Beef found in retail stores is either USDA inspected or inspected by state systems that have standards equal to the Federal government. Each steer and its internal organs are inspected for signs of disease. The Passed and Inspected by USDA seal insures the beef is wholesome and free from disease. **What are the retail cuts of fresh beef?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:59 PM What are the retail cuts of fresh beef? There are four basic (primal) cuts into which beef is separated: chuck, loin, rib and round. It is recommended that packages of fresh beef purchased in the supermarket be labeled with the primal cut as well as the product, such as chuck roast or round steak. This helps consumers know what type of heat is best for cooking the product. Generally, chuck and round are less tender and require moist heat such as braising; loin and rib can be cooked by dry heat methods such as broiling or grilling. **Where can I buy Angus beef?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:59 PM Where can I buy Angus beef? Contact your local retail food store to find out where to buy a specific meat or poultry product. **What are subprimal cuts of beef?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:59 PM What are subprimal cuts of beef? The first division of a carcass is into primal cuts. Primal cuts are then divided into subprimal cuts. Examples of subprimal cuts of beef are the top round, whole tenderloin and rib eye. Any subprimal cut may or may not be intended for use in ground products. **What do beef grades mean?** Published 03/26/2009 05:47 AM | Updated 03/05/2010 01:57 PM 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. **What is Beef?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 02:03 PM What is Beef? Beef is meat from full-grown cattle about 2 years old. A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. Some major breeds are Angus, Hereford, Charolais, and Brahman. **What is tripe?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 02:03 PM What is tripe? Tripe is the lining of beef, hog or sheep stomach although most sold is from beef. This part of the animal is tough and requires long cooking for tenderness. Beef tripe is most often obtained from the first three of the four stomachs of beef cattle (rumen, reticulum, and omasum). The most tender and mild flavored is called honeycomb because one side has a honeycomb pattern. All tripe is USDA-inspected. When buying tripe, look for a pale, off-white color and refrigerate it only one or two days before cooking it. After cooking, you can keep tripe refrigerated up to four days. In Spanish-speaking countries, menudo (tripe soup) is a well-known favorite. **How and why is some beef aged?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:55 PM How and why is some beef aged? Beef is aged to develop additional tenderness and flavor. It is done commercially under controlled temperatures and humidity. Since aging can take from 10 days to 6 weeks, the USDA does not recommend aging beef in a home refrigerator. **What is flatiron steak?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:59 PM What is flatiron steak? Flatiron steak is a shoulder top blade steak cut from the chuck section of the carcass. In the past, it was best known as part of a chuck pot roast. The flatiron lends itself to grilling, broiling and pan frying. For maximum tenderness, cook it slowly, as in stewing or braising. **What is marbling?** Published 03/26/2009 05:46 AM | Updated 03/05/2010 02:03 PM What is marbling? Marbling is white flecks of fat within the meat muscle. The greater amount of marbling in beef, the higher the grade, because marbling makes beef more tender, flavorful, and juicy. **Why do people eat corned beef on St. Patrick's Day?** Published 03/26/2009 05:47 AM | Updated 04/11/2011 02:27 PM Why do people eat corned beef on St. Patrick's Day? Originally Corned Beef and Cabbage was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, which was salted or brined during the winter to preserve it, could then be eaten after the long, meatless Lenten fast. Since the advent of refrigeration, the trend in Ireland is to eat fresh meats. Today this peasant dish is more popular in the United States than in Ireland. Irish-Americans and lots of other people eat it on St. Patrick's Day, Ireland's principal feast day, as a nostalgic reminder of their Irish heritage. From Ask Karen - answers from the U.S. government