GRADED TO BE THE BEST

In the U.S. and Canada, there three main grades: Prime, Choice/AAA, or Select/AA. Here is a quick guide to help you know what you are buying when it comes to grade.

Beef quality grade is measured by the USDA (United States Department of Agriculture) or the CBGA (Canadian Beef Grading Agency) to determine the distinct level of quality of the meat. Grade is determined by meat color, firmness, texture, age and amount of marbling. Marbling is the tiny flecks of fat that are distributed throughout the meat.



According to United States Department of Agriculture standards.  Only the top 50% of all beef is graded Choice and only 2% is graded Prime.   Only Prime and the top tier of Choice qualify as Sterling Silver Premium Meats.







Sterling Silver® Premium Beef is hand-selected from Prime and top-tier Choice beef. As a result, you can be assured that you?re buying only the best, and that you?ll create a meal your friends and family will never forget.



The USDA and CBGA also ranks beef according to its amount of marbling. In other words, the more marbling, the higher the grade/quality. The higher the grade, the more likely you will have a tender, juicy and flavorful eating experience. Sterling Silver® Premium Beef has a marbling score of modest or higher, guaranteeing a full-flavored eating experience.

How Much Sterling Silver® Beef To Buy

The amount of Sterling Silver® Beef you need to buy varies with the cut selected. Cooked yields per pound are related to the amount of bone, fat trim and cooking method. Refer to the following chart for helpful guidelines. A standard serving size is 3 ounces of cooked, trimmed beef; for holidays and special occasions, we recommend that you plan on larger servings, up to 6 ounces each. A simplified set of rules to guide your beef purchases is: One pound of lean boneless cuts will yield 4 three-ounce servings of cooked, trimmed beef. For other boneless cuts, expect 3 to 3½ three-ounce servings per pound. Bone-in roasts and steaks will yield 2½ three-ounce servings per pound. Very bony rib and shank cuts will provide 1½ to 2½ three-ounce servings per pound.




Sterling Silver Signature Chef Todd Mark Miller featured on the Early Show. View now.

Chef Todd Mark Miller
Executive Chef






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