Types of Beef Classification

Beef cattle produce steaks, roasts, and hamburgers for you to enjoy at home, at school, and at restaurants. There are 29 cuts of beef that are lean, like tenderloin, strip steak, and 95% lean ground beef. We were clueless when we came across  terms such as PS Ribeye (Prime Steer) and YP (Young Prime) beef.

That's not all, the most important aspect is - Price. As such, we will try to compile some of the common term as reference before you make a choice.

Here's an overview classification of beef around the world and terms being used in our product information.

Steer	A male animal that has been neutered.
Bull	A mature male animal that is used for breeding.
Cow	A female animal that has at least one calf
Heifer	A female animal that has not have a calf yet.
CAB	Certified Angus Beef
USDA Prime	Produced from young well-fed cattle that has slightly to abundant marbling.
USDA Choice	High quality but has less marbling than Prime
USDA Select	Normally leaner than Prime or Choice and fairly tender but due to less marbling; it may not have much juiciness or flavour.
Japanese Wagyu	Originated from Japan and literally means Japanese beef – ‘wa’ means Japanese and 'gyu’ means beef. It is renowned for its unique tender and buttery flavour. Japanese Wagyu cattle have a pure lineage with no crossbreeding, making them 100% full-blood Wagyu
Australian Wagyu	Despite originating from Japan, most Australian Wagyu cattle are crossbred with other breeds. This makes them Crossbred or Purebred Wagyu
Grass Fed

 

USDA Prime - Prime roast and steaks are excellent for broiling, roasting or grilling.

Choice roast and steaks from the loin and rib will be very tender, juicy and flavorful and suited for broiling, roasting or grilling. Less tender cuts such as from the round, are prefect for braising, roasting or simmering on the stovetop with a small amount of liquid.

Select are great on grill, and is also good for marinating or braising.