Prime Steaks

There are very specific factors that come together for a steak to be considered as prime. Prime steaks come from a very low percentage of cattle that make the grade of prime.

Factors that determine prime steaks

The amount of marbling in a cut of beef is the main factor that goes into deciding if a cut of beef is prime. The more abundance of marbling that is present, the higher the grade of beef. Only about 3 percent of the cattle slaughtered are considered prime, thus explaining the higher cost of prime steaks.

Marbling is a result of genetics, age, environment, and nutrition. A cow’s genetics counts for about 40 percent of marbling presence.

Tips about prime steaks

When you are grocery shopping your choices are, in order of grade, prime, choice, select, and standard or lower grades of beef.

Don’t confuse the term prime rib, with the term prime steaks. While there is prime rib from prime cattle, it can be from a choice, select or standard grade of cattle as well.

People enjoy prime steaks for their unique flavor, tenderness, and juiciness. It is easy to find a prime steak at upscale restaurants, but you may have to ask the butcher at your grocery for prime steak. Prime steaks are best served with a full-bodied red wine.