•	A nearby steakhouse markets dry-aged steaks. What is dry aging?
•	What are these "new" beef cuts I keep hearing about?
•	I've noticed that packages of ground beef are bright red on the outside, but a sort of dull grayish brown on the inside. Why is that? And should it concern me?
•	What is the difference between "meat inspection" and "meat grading"?
•	I've looked all over, but I still can't find London Broil in my supermarket. Can you tell me where to find this cut of beef?
•	Is it safe to eat meat that has an iridescent sheen?
•	A nearby steakhouse markets dry-aged steaks. What is dry aging? All beef is aged to naturally tenderize the meat and enhance beef flavor. Beef is aged either by wet or dry methods. Wet aging is far more common and occurs in vacuum bags under refrigerated temperatures. Most beef you buy at your local grocer uses the wet aging process. Dry aging is not as widespread, and is a more complex method done under dry conditions. It is offered at high-end grocers and steakhouses, creating tender cuts of beef with distinct flavors and aromas. Back to Top
•	What are these "new" beef cuts I keep hearing about? There are some great new, moderately priced cuts of beef from the chuck and round. These are steaks and roasts that are cut from larger beef cuts that were previously sold as pot roast or used for ground beef. Researchers discovered that these tender and flavorful cuts could be sold as steaks and smaller roasts - convenient and easy options for today's consumer. These cuts are consistently tender and easy to prepare and are more moderately priced than premium steaks such as ribeyes and T-bones. Back to Top
•	I've noticed that packages of ground beef are bright red on the outside, but a sort of dull grayish brown on the inside. Why is that? And should it concern me? It shouldn't concern you at all. The red color of beef and other red meats is largely due to the presence of a natural pigment called myoglobin. When the surface of ground beef and beef cuts is exposed to air, the oxygen of the air combines with the myoglobin to form oxymyoglobin, which is bright red in color. This color change doesn't mean the meat isn't fresh or edible. It's just a natural occurrence when red meats are exposed to oxygen. Back to Top
•	What is the difference between "meat inspection" and "meat grading"? The wholesomeness of our meat supply is ensured by meat inspection. All meat that is sold must, by law, pass inspection. Inspection provides assurance to the consumer that all meat sold is from healthy animals, which are processed under sanitary conditions, and that the meat is safe to eat. Quality refers to palatability characteristics, such as tenderness, juiciness and flavor. Meat quality is established through meat grading standards. Beef grading is performed by U.S. Department of Agriculture (USDA) graders, based on the amount of marbling (flecks of fat within the lean) and the age of the animal. There are eight quality grades for beef, although usually only the top three are identified and sold at retail: Prime, Choice and Select.   • Prime has the most marbling. It is produced in limited   quantities and usually sold to fine restaurants and   specialty meat markets. • Choice falls between Prime and Select. • Select has the least amount of marbling, making it leaner   than - but often not as tender, juicy and flavorful as -   the other two top grades.   Most markets today offer a selection of Choice and Select cuts. Back to Top
•	I've looked all over, but I still can't find London Broil in my supermarket. Can you tell me where to find this cut of beef? Actually, London Broil is a recipe, not a cut of beef. The original recipe, dating back to 1931, is for a marinated flank steak that is broiled or grilled and then carved across the grain into thin slices. London Broil can also be made using beef top round steak or beef chuck shoulder steak. Back to Top
•	Is it safe to eat meat that has an iridescent sheen? Absolutely. The appearance of an iridescent sheen on sliced cured meats such as ham, dried beef and corned beef, as well as sliced cold roast beef or lamb, is simply the effect of illumination (daylight or artificial light) on the fibrous cut surface of muscle. This iridescent sheen has no sanitary significance. Back to Top