The grades used to differentiate beef used by the USDA -- Prime, Choice, Select, etc. -- is it a purely U.S. thing?
Do other countries grade their beef on a (similar?) sliding scale based on intramuscular fat and age of the cattle?
If they don't, then are there no systems in place to differentiate one cut of beef from another -- other than perhaps by sight?
Updated 1 month ago | 14
Updated 2 years ago | 3
Updated 10 months ago | 2
Updated 2 months ago | 21
Updated 2 months ago | 22