WHAT’S YOUR BEEF?

Breeds

Angus
Red and Black Angus produce consistently well-marbled beef. The best Black Angus meat can be labeled “Certified Angus Beef.”

Chianina
Originally from Tuscany, these lean,
muscular steers are now raised on a small number of U.S. ranches.

Hereford
Like the Angus breed, Hereford cattle
Are hardy, but they produce leaner steaks.

Wagyu
Wagyu literally means “Japanese cattle.” There are several breeds. Prized for its melt-in-the-mouth marbling, it’s so rich it’s often sold by the ounce. True Japanese 100% Wagyu beef is now coming to the U.S. after a ban was lifted last year.

Kobe
True Kobe beef, famed for it’s incredible
marbling, it from Japan’s Hyogo prefecture (Kobe is the capital). A very limited amount of Kobe is exported to the U.S. The “American Kobe” that appears on some menus is usually
A cross between Wagyu and Angus.

Piedmontese
A boutique breed from Italy that is also
raised by U.S. farmers (often grass-fed).
Lean but still tender and flavorful.

Marbling

USDA Prime
The USDA’s top level, awarded to beef with the most marbling. About 2% of beef is graded prime; most goes to restaurants. Choice is the next best level.

Japanese Grade 12
Japan grades its beef on a scale of 1 to 12; the most densely marbled meat receives a 12. Most USDA prime cuts would rate between 4 and 6 in this system.

Labeling

Natural
Also referred to as “all natural,” the beef must contain no artificial ingredients, like added colors, flavors or preservatives.

Certified Organic
Feed must be vegetarian and grown without pesticides. Cattle have access to the outdoors and cannot be given hormones or antibiotics.

Certified Humane
Cattle have access to clean food and water, sufficient protection from harsh elements and enough space to move around naturally. They receive antibiotics only when sick, and no hormones.

Wet vs. Dry-Aging

Wet-aged beef is vacuum-sealed and aged for up to several weeks, which helps tenderize it. Dry-aged beef is hung in a cold, moderately humid space to tenderize it and concentrate its flavor; the beef loses weight through evaporation as it hangs, so it’s more expensive.