It is a lesson taught in every school: Quality can be judged by one’s grade, and scientists with Oklahoma State University’s Division of Agricultural Sciences and Natural Resources are working to help beef producers get the best meat grade possible.
“Marbling is white flecks of fat within the meat muscle,” said Gerald Horn, OSU Graduates of Distinction professor in beef nutrition and management. “The greater the amount of marbling in beef, the higher its grade because marbling makes beef more tender, flavorful and juicy.”
USDA Prime beef — approximately 2 percent of graded beef — has the highest levels of fat marbling, so it is the most tender and flavorful. Most of the graded beef sold in supermarkets is USDA Choice or USDA Select. The protein, vitamin and mineral content of beef are similar regardless of the grade.
“Nutrition and management practices that increase intramuscular fat deposition relative to other fat depots have the potential to decrease production of excess fat, improve the efficiency of beef production and be beneficial to the U.S. beef industry in meeting the growing world demand for high-quality beef cuts,” Horn said.
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