Walking into a butcher shop, the smell of fresh meat should hit you immediately. But sometimes the cuts don’t look right.
Pale color or uneven marbling often signals lower quality.
Understanding what sets prime meats apart is essential for anyone serious about flavor and texture.
In the U.S., the USDA grades meat, with Prime being the top tier, recognized for its rich marbling and tenderness. This fat distribution is key, it melts during cooking, making steaks juicy and flavorful.
Yet, not every butcher consistently stocks USDA Prime, so knowing what to look for helps avoid disappointment.
Bright red color combined with thin white fat streaks running through the muscle are good signs of a premium cut.
