Usda Prime

THE HIGHEST STANDARDS

Known throughout the world for being the highest possible grade of quality in meat from the United States. Its remarkable flavor and fine texture, with great juiciness and smoothness, are due to its high level of marbling and to the fact that it comes from the youngest cattle

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Usda Prime

DEFINING QUALITY

According to the guidelines of the United States Department of Agriculture (USDA for its acronym in English), the “Prime” classification is used to denote a high level of quality in beef, lamb and veal, defining quality in terms of juiciness, flavor and tenderness.

For a cut to possess these attributes, a specific combination of marbling and maturity is necessary, which differentiates meat with a higher quality grade. Marbling is what adds flavor and juiciness to the meat, and the age of the beef is what defines its tenderness in terms of softness and delicacy

Usda Prime

OUR MEAT CUTS

NEW YORK STRIP

A classic, the USDA Prime New York Strip has the highest level of marbling and great juiciness. It is a lean cut of meat that offers great taste

PORTERHOUSE

A Porterhouse is two great cuts in one. On one hand, New York Strip, with considerable marbling and great juiciness; on the other, a smooth Filet Mignon. USDA Prime Porterhouse is a thick cut with good flavor and smoothness

FILETE MIGNON

The leanest but also the softest cut possible, with a light but distinctive flavor and juicy texture thanks to its great marbling

Usda Prime

ART OF MARBLE

Marbling is the disposition of intramuscular fat in meat. Good marbling depends on the type of cut, but is distinguished by the abundant and even distribution of the streaks of fat throughout the muscle. It is called marbling because of the visual similarity with the drawing of the veins in the marble

Every meat cut that has been designated as Prime ensures superior quality; however, there are some that are considered more tender and soft than others, these are usually the Rib Eye fillet and the Sirloin steak, as well as those cuts that come from the short loin area in the beef, including the strips of fillet, the T-bone and Porterhouse, which are more tender given that they correspond to a muscular zone of moderate mobility within the body of the bovine. Its cost is usually high and its characteristics in the mouth are truly sublime

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Prime meat

QUALITY AND EXCLUSIVITY

Highest quality meat is not easy to find. Its exclusivity lies in the fact that its high level of quality requires handling and preparation techniques at the level of the cut. It is difficult to find in self-service stores and its distribution is generally reserved for high-end hotels and restaurants, which have to use their best cooking and grilling techniques to maximize the attributes of this meat.

To ensure authenticity, every Prime cut must invariably bear a USDA Prime seal framed by a shield symbol. Similarly, any dish that bears the word “Prime” in its name must include meat previously qualified and certified as such.

The United States Department of Agriculture is in charge of inspecting and ensuring not only the level of quality in the meat, but also that it is packaged and labeled accordingly.

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