All About Beef

Beef - Done Well

A Cut Above — Beef That Makes the Grade

When it comes to beef, our meat experts know that it comes down to quality grades and freshness.

Quality grades reflect palatability — tenderness, juiciness and flavor. The amount of marbling (flecks of fat) is one factor used to determine grade. The more marbling, the more flavorful and juicy the beef. At Market District, we carry only the top two USDA quality grades — Prime and Choice.

Prime grade beef is exceptional. It is bright red in color, firm to the touch and solidly grained. It also contains a generous amount of marbling, producing mouth-watering flavor. Maybe that’s why less than 2% of all beef qualifies as Prime, reflecting its extremely high standards.

Choice grade beef is, without a doubt, one of the best tasting meats available. Our favorite, Certified Angus Beef® Choice is remarkably well marbled for a reliably tender, juicy flavor.

Beef Up the Fresh

Regardless of the grade you choose, freshness is key — the fresher the beef, the better the flavor and the more delicious your final meal. All of our beef is cut fresh by our in-store meat experts every day. In addition, it is ensured safe and wholesome through mandated inspection and is preservative- and additive-free.

Beef Short Cut — a Quick Look at Beef Cuts

Knowing what part of the animal a cut of beef comes from is helpful in determining its qualities. For instance, cuts of steaks can be broken down into three sections moving from the upper back down to the mid-back: the rib, short loin and sirloin area.

The rib is the least tender (but most flavorful) section, producing rib roast, rib eye steak and back ribs.

The short loin produces the t-bone, top loin steak, tenderloin and the porterhouse. The most tender cut of beef is the tenderloin — offering delicacies like chateaubriand, filet mignon and tournedos.

The sirloin houses the sirloin, and top Sirloin. Strip steak, like the New York, are cut from the t-bone portion.

Tip: Pair beef with full-bodied, spicy, tannic red wines made from Cabernet Sauvignon,  Syrah or Zinfandel.

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