Best Meat Packer Torrance Near Me

4worldlovers: It all started in 1935 with Daniel, and his wife, Florence. Daniel’s began as a butcher shop that sold meats by the pound, along with other classic butcher shop staples. Fast forward to 2021, and Daniel’s legacy still lives on in his family, including some 4th generation, that run Daniel’s Western Meat Packers today.

4worldlovers: IN THE UNITED STATES, THE USDA AGRICULTURAL MARKETING SERVICE (AMS) OPERATES A VOLUNTARY BEEF GRADING PROGRAM. THE MEAT PROCESSOR PAYS FOR A TRAINED AMS MEAT GRADER TO GRADE BEEF FOR QUALITY CONSISTENCY. USERS ARE REQUIRED TO COMPLY WITH FOOD SAFETY AND INSPECTION SERVICE (FSIS) GRADE LABELING PROCEDURES. THE OFFICIAL USDA GRADE DESIGNATION CAN APPEAR IN ONE OR ANY COMBINATION OF THE FOLLOWING WAYS: CONTAINER MARKINGS, INDIVIDUAL BAGS, LEGIBLE ROLLER BRAND APPEARING ON THE MEAT ITSELF, OR BY A USDA SHIELD STAMP THAT INCORPORATES THE QUALITY AND/OR YIELD GRADE.

THERE ARE EIGHT BEEF QUALITY GRADES. THE GRADES ARE BASED ON TWO MAIN CRITERIA: THE DEGREE OF MARBLING (INTRAMUSCULAR FAT) IN THE BEEF, AND THE MATURITY. SOME MEAT SCIENTISTS OBJECT TO THE CURRENT SCHEME OF USDA GRADING SINCE IT IS NOT BASED ON DIRECT MEASUREMENT OF TENDERNESS, ALTHOUGH MARBLING AND MATURITY ARE INDICATORS OF TENDERNESS AND DEGREE OF FLAVOR. MOST BEEF OFFERED FOR SALE IN SUPERMARKETS IN THE US IS GRADED US CHOICE OR SELECT. US PRIME BEEF IS SOLD TO HOTELS AND UPSCALE RESTAURANTS, AND USUALLY MARKETED AS SUCH.

HIGHEST IN QUALITY AND INTRAMUSCULAR FAT, LIMITED SUPPLY. CURRENTLY, ABOUT 2.9% OF BEEF GRADES AS PRIME.

HIGH QUALITY, WIDELY AVAILABLE IN FOODSERVICE INDUSTRY AND RETAIL MARKETS. CHOICE CARCASSES ARE 53.7% OF THE FED CATTLE TOTAL. THE DIFFERENCE BETWEEN CHOICE AND PRIME IS LARGELY DUE TO THE FAT CONTENT IN THE BEEF. PRIME TYPICALLY HAS A HIGHER FAT CONTENT (MORE AND WELL DISTRIBUTED INTRAMUSCULAR “MARBLING”) THAN CHOICE.

LOWEST GRADE COMMONLY SOLD AT RETAIL, ACCEPTABLE QUALITY, BUT IS LESS JUICY AND TENDER DUE TO LEANNESS.


UTILITY, CUTTER, AND CANNER GRADE ARE RARELY USED IN FOODSERVICE OPERATIONS AND PRIMARILY USED BY PROCESSORS AND CANNERS.


TENDERLOIN, TOP SIRLOIN, ROUND, SHORTRIB AND RIB EYE. WE’VE ALL HEARD THESE CUTS AMONG COUNTLESS OTHERS BUT DO ANY OF US TRULY UNDERSTAND THE DIFFERENCES AND THE DISTINCT CHARACTERISTICS OF EACH? LET’S EXPLORE FURTHER. CUTS OF BEEF ARE FIRST DIVIDED INTO PRIMAL CUTS, PIECES OF MEAT INITIALLY SEPARATED FROM THE ANIMAL DURING BUTCHERING. THESE ARE BASIC SECTIONS FROM WHICH STEAKS AND OTHER SUBDIVISIONS ARE CUT. THE TERM “PRIMAL CUT” IS QUITE DIFFERENT FROM “PRIME CUT”, USED TO CHARACTERIZE CUTS CONSIDERED TO BE OF HIGHER QUALITY. SINCE THE ANIMAL’S LEGS AND NECK MUSCLES DO THE MOST WORK, THEY ARE THE TOUGHEST; THE MEAT BECOMES MORE TENDER AS DISTANCE FROM HOOF AND HORN INCREASES. TO LEARN MORE ABOUT THESE CUTS SIMPLY HOVER OVER ANY OF THE ILLUSTRATED SECTIONS BELOW AND THE NEXT TIME YOU FIND YOURSELF AT YOUR FAVORITE STEAK HOUSE YOU MAY EVEN TEACH YOUR WAITER A THING OR TWO!