The grading quality of American beef is mainly evaluated by the United States Department of Agriculture (USDA) based on the maturity of the meat, the ratio of lean to fat, the ratio of meat to bone, muscle texture, skeleton shape, color..., and is divided into 8 grades in total. ,

The entrance to Hong Kong is only the first three levels:

• USPrime: the rarest, accounting for only 2% of total production
• USChoice: Second only to Prime, it can cook steak and has a relatively high CP value.
• Selective level (USSeleat): common in general tea restaurants or food stalls • Standard level (USStandard)
•Commercial grade (USCommercial)
•Utility level (USUtility)
•Cutting grade (USCutter)
•Canning grade (USCanner)

The reason why Prime is so high-end is because of its marble-like oil flowers! In addition to the fat, there is also juiciness, and you will feel the happiness in every mouth. Primc is the highest grade of American steak. Its output only accounts for 2% of the market share. Its quantity is rare and expensive, and almost all of it is supplied to Meitu. Local hotels and upscale restaurants

But there is actually a level that is rarer and more expensive than Prime. We will talk about it next time...