I do know Omaha has quality and they do taste good because I have had them before, BUT at $15 / lb for Top Sirloin before any S/H is a JOKE! Strip is $17.50, T-bone $16 and Filet is $29.33
on sale. Where do they list their USDA grades? I have bought from a local gourmet market cheaper than these SALE prices and it was just as tasty while leaving more $ in my pocket. AND I will bet good money that it was still USDA Choice. If your beef is USDA Prime you will have it advertised all over the place. Such as
http://www.lobels.com -
http://www.mybutcher.com -
http://www.allenbrothers.com/
Less than two percent of American beef is good enough to earn the coveted USDA Prime rating. It's not USDA Prime (America's best beef) unless it's clearly labeled USDA Prime.
USDA Quality Grading
In terms of quality, the USDA grades meat according to the following:
Marbling Marbling refers to small pieces of fat within the meat. Marbling makes the meat more flavorful and tender, so an increase in the degree of marbling raises the level of quality, however, too much marbling or very thick pieces of marbling lowers the quality of the beef.
Age of Animal The best beef comes from animals that are 1½ to 2 years old. If the animal is older than 2½ years, the meat is tougher, but it is actually more flavorful. Moist heat cooking methods such as braising will help to tenderize older beef.
Miscellaneous Quality Factors Other factors that determine the quality of beef are color, texture, and firmness of the meat.
The USDA uses 8 grading levels to represent the quality of beef.
The top 3 levels are Prime, Choice, and Select.
Prime
Prime is the top quality possible and represents only about 2% of the beef that is graded. It has the most marbling, which makes it the most flavorful and tender. Prime beef is usually only available to restaurants, but is occasionally found in some specialty meat markets.
The term "Prime Rib" is misleading as a description for a cut of beef because it may be mistakenly interpreted as meaning that the beef is graded "Prime". Prime Rib often refers to a rib roast and unless the meat is served in a better restaurant, the Prime Rib may actually be graded "Choice".
Choice
Choice beef is usually the highest grade found in food stores and represents about 45% of the graded beef available to the consumer. It has a fair amount of marbling and is juicy and tender (depending on the cut).
Select
Beef graded "Select" is the leanest of the top 3 grades and represents about 20% of the graded total. Because it is the leanest, the Select grade has less marbling than Prime or Choice. It is less tender and juicy than higher grades, but it is also less expensive. Beef graded "Select" is beneficial for people who are watching their fat intake and calories as well as their expenses. If all beef in the United States were graded, most of it would be graded "Select".
The other grades of beef as determined by the USDA are Standard, which is a notch below Select, followed by Commercial, Utility, Cutter, and Canner. Standard and Commercial grades are often sold in food stores as a store brand with no indication of the actual grade. Utility, Cutter, and Canner grades are never found in food stores, but are generally used for commercially canned meat products and sausages.
The grade of beef that is purchased not only makes a difference in the tenderness and overall quality of the meat, but also in the method that is selected for cooking. For example, a naturally lean cut such as a bottom round roast will have little difference in marbling between the Select grade and the Choice and Prime grades, but there may be just enough difference in a higher grade to allow the meat to be roasted (if it is not overcooked) rather than braised, which is the usual cooking method for most beef round cuts.
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