Beef is used in a wide variety of ways and it comes in a fairly impressive array of forms, from value-added cuts ready for stews, kabobs and stir frys to large roasts that must be portioned after cooking. Beef is specified according to two broad defining categories. One is the “cut” and the other is the “grade.” The cut represents the part of the carcass being utilized, as well as the general form that part takes (roast, steak, cube, etc.). The grade is an official designation representing ...

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