Common Questions About Prime Beef – Answered.
Prime. Choice. Select. Wagyu. Kobe.
You hear these terms thrown around and it can be difficult to decipher what they mean. Most people know that prime beef is simply the best, but why? As the best prime steakhouse near me in Dallas, Chamberlain’s Steak and Chop House is happy to answer several common questions about prime beef to better educate you as you shop and as you dine with us:
What is Prime Beef?
At its simplest, prime beef is the highest quality designation for a cut of meat. This designation came from the US Department of Agriculture, and typically refers to beef, but other cut of lamb and veal can also be graded prime. Other lower quality meats are graded choice or select. Only about 2% of the beef in the United States earns a prime designation, so it truly is a cut above the rest.
How is a Meat Chosen as Prime?
A meat’s grade is determined by a number of factors, primarily determined by the meat’s marbling and the maturity. Prime beef will have the greatest amount of marbling throughout the muscles and it will also be taken from the youngest cattle for added tenderness. Marbling is the term used to describe the fat that is interlaced within the meat vs. the fat that is on the outside and often cut off when cooking and eating.
What Cuts are Typically Prime?
At our prime steakhouse near me in Dallas, we carry a variety of prime meats including tenderloin, strip steaks, rib-eye steaks, prime rib, and more. These meats are often much more tender because they come from sections of muscle on the animal that do not get as much exercise. These sections remain tender and pliable, with fat laced throughout the muscle for added flavor, and less connective tissue that forms with use.
What About Wagyu and Kobe Beef?
You will often see designations like “Wagyu” or “Kobe” on a menu and many wonder if these are prime. First of all, these refers to types of cattle and are not related to a grading system. In general, you can assume Wagyu beef is USDA prime due to the nature of extreme marbling within the meat, as statistics show that over 90% of domestic Wagyu is USDA prime. Many cuts of Wagyu actually exceed the minimum requirements for prime designation. Kobe beef is a form of Wagyu, so it falls under these same guidelines.
Come Enjoy Prime Steaks at Chamberlain’s!
When you want the best meal in town, come join us at Chamberlain’s Steak & Chop House. We are truly the best prime steakhouse near me in the Dallas area. Our menu currently features prime favorites like the Prime Baseball Cut New York Strip with a five peppercorn crust, 40 day aged prime bone-in ribeye, and a local Wagyu Beef Bolognese.