Is all beef created equal?

The Beef Grading System determines the quality of beef based upon a very complex inspection system. The texture, tenderness, juiciness and flavor is developed by the fat marbling and age of the beef. Younger beef produces a finer texture and a lighter red color. The higher the ratio of marbling to the age of the beef, the higher the grade. Take a look below at the grades we sell here at Palmer’s Butcher Shop.



Of all the beef produced in the U.S.,less than 2% is certified as USDA Prime. The “prime” grade will be given to meat that comes from the youngest beef with the most abundant marbling. Anyone who has savored a USDA Prime Graded Steak knows that it is delightfully tender and juicy with a buttery flavor, making it distinctively superior to any other steak. You can’t go wrong with Prime!



Dry aging is employed to improve two major meat characteristics: taste and tenderness. It works by exposing the naked beef to a carefully controlled environment with precise temperature and humidity levels. Dry aging will bring out some incredible characteristics in your beef, and intensify the flavor. Think of it like a high definition version of your regular steak.



60% of graded beef in the U.S. is ‘Choice’ but there are different qualities within the grade. There’s beef that just missed the higher Prime grade and then there’s the beef thatjust missed the lower Select grade (HUGE difference in quality!). At Palmer’s, we only carry top quality Choice and we don’t nickel and dime our suppliers looking for cheapest price—we shop for quality.

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