The USDA/Canada grade is based on tenderness and juiciness. The top grades are:
• USDA PRIME = Canada PRIME
• USDA CHOICE = Canada AAA
• USDA SELECT = Canada AA
|Roasts, Chops and Steaks||120° to 125°F45° to 50° CCenter is bright red, pinkish toward the exterior portion||130° to 135°F55° to 60° CCenter is very pink, slightly brown toward the exterior portion||140° to 145°F60° to 65° CCenter is light pink, outer portion is brown||150° to 155°F65° to 70° CNot pink anywhere||160°F and above70° C and aboveSteak is uniformly brown throughout|
|Ground Beef and Veal||*||*||*||*||160° to 165°FNo longer pink, uniformly brown throughout|
Don’t go for anything less than Select because it’s dog food grade. The tenderest cuts of beef come from the muscles that aren’t used much. A nice flavorful cut of beef will have some nice fat throughout (marbling effect.) You want that because it adds flavor. The beef should be look red and be firm to the touch.
Before cooking beef let it rise to room temperature after taking it out of the refrigerator.