Are you familiar with the different grades of beef? You may have heard of prime, choice, and select, but what about utility grade?
This lesser-known grade of beef is often used in canned and processed products, as well as cheap ground beef. But what exactly is utility grade beef and why is it considered lower quality?
In this article, we’ll explore the characteristics of utility grade beef and its uses in the food industry. So, let’s dive in and learn more about this often-overlooked grade of meat.
What Is Utility Grade Beef?
Utility grade beef is the lowest quality grade of beef, according to the United States Department of Agriculture (USDA). This grade of beef comes from older cattle that have no fat marbling, which makes the meat tough and lacking in flavor.
Utility grade beef is not typically sold fresh to consumers, as it is used for canned and processed products, such as hot dogs, sausages, and bologna. It is also commonly used in cheap ground beef.
The USDA has a grading system for beef that evaluates the tenderness, juiciness, and flavor of the meat. Beef is graded in two ways: quality grades and yield grades. Quality grades are based on the amount of marbling in the meat, while yield grades are based on the amount of usable lean meat on the carcass.
Utility grade beef falls under the lowest quality grade category, along with cutter and canner grades. These grades are seldom sold at retail and are mostly used for processed products.
Understanding Beef Grading
Beef grading is a system used to set standards for the various quality levels of beef. The grading process is administered by the USDA and paid for by beef packers. The grade is primarily determined by the degree of marbling in the beef muscle, which provides flavor, tenderness, and juiciness to beef and improves overall palatability. Other grading factors include animal age, and color and texture of the muscle.
According to the USDA, quality grades are based on two main criteria: the degree of marbling or intramuscular fat in the beef, and the maturity or estimated age of the animal at slaughter. There are eight total quality grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. The first three quality grades – Prime, Choice and Select – are the most commonly recognized by consumers and are considered food-grade labels by USDA.
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Choice beef is high quality, but it has less marbling than Prime. Select beef is very uniform in quality and normally leaner than higher grades. It is fairly tender, but because it has less marbling, it may lack some of the juiciness and flavor of the higher grades.
Standard and Commercial grades of beef are frequently sold as ungraded or as store-brand meat. Utility, Cutter and Canner grades of beef are seldom, if ever, sold at retail. Instead, they are used to make ground beef and processed products such as canned soup or frozen meals.
Understanding beef grading can help consumers make informed decisions when purchasing meat products. By looking for the USDA grade shield on packaging or at restaurants, consumers can determine the quality level of the beef they are purchasing. While utility grade beef may not be suitable for fresh consumption due to its lack of marbling and tough texture, it can still be used in processed products.
Characteristics Of Utility Grade Beef
Utility grade beef has several characteristics that set it apart from higher quality grades of beef. One of the main characteristics is the lack of marbling in the meat. Marbling refers to the small flecks of fat that are interspersed throughout the meat, which gives it flavor and tenderness. In utility grade beef, there is no marbling, making the meat tough and less flavorful.
Another characteristic of utility grade beef is that it comes from older cattle. As cattle age, their meat becomes tougher and less desirable. This is why utility grade beef is not typically sold fresh to consumers, as it is used for processed products where tenderness is less of a concern.
Utility grade beef also has a lower yield than higher quality grades of beef. Yield refers to the amount of usable lean meat on the carcass. In utility grade beef, there is less usable lean meat, which makes it less desirable for retail sale.
Uses Of Utility Grade Beef In The Food Industry
Utility grade beef is commonly used in the food industry for processed products such as hot dogs, sausages, and bologna. This is because the meat lacks tenderness and flavor, making it unsuitable for fresh consumption.
In addition to processed products, utility grade beef is also used in cheap ground beef. This is because the meat is less expensive than higher quality grades and can be used as a filler in ground beef products.
Utility grade beef is also used in pet food and animal feed. While it may not be suitable for human consumption, it can still provide a source of protein for animals.
Health And Safety Concerns Surrounding Utility Grade Beef
There are health and safety concerns surrounding the consumption of utility grade beef. Because this grade of beef comes from older cattle with no fat marbling, the meat can be tough and lacking in flavor. However, the bigger concern is the potential for contamination and exposure to harmful bacteria.
Meat processing workers who handle utility grade beef are at risk of being exposed to biological agents that can cause serious health problems. These workers are exposed to biological agents during slaughter, when handling freshly slaughtered meat, and with exposure to ill animals. Health effects may include skin infections, flu, gastrointestinal infections (vomiting and diarrhea), and sometimes more serious infections such as pneumonia, meningitis, and sepsis (blood infection).
Slaughterhouse and meat packing workers have higher levels of antibodies to biological agents, such as influenza and staphylococcus aureus. Of particular concern are exposures to biological agents that are resistant to antibiotics, such as methicillin-resistant staphylococcus aureus (MRSA).
Consumers who purchase utility grade beef should also be aware of the potential health risks. It is important to handle raw meat properly to avoid cross-contamination with other grocery items. Raw meats should be refrigerated when purchased, and fresh meats should be kept separate from other items in the grocery bag. Consumers should also use or freeze products with a “sell by” date within three to five days of purchase.
Is Utility Grade Beef Right For You?
If you are looking for high-quality, tender, and flavorful beef, then utility grade beef is not the right choice for you. This grade of beef is lacking in marbling, which is what gives beef its tenderness and flavor. Utility grade beef is tough and has a less desirable taste.
However, if you are on a tight budget and looking for a cheap source of protein, then utility grade beef may be an option for you. It is often used in canned and processed products, as well as cheap ground beef.
It’s important to note that only about 1% of beef is graded as utility grade, and it typically comes from older cattle. So, if you are looking for higher quality meat, it’s best to choose a higher grade of beef.