Guide to Meat

PRIME (best)

Less than 2% of American beef is good enough to earn the coveted USDA prime rating. The highest grade of beef. CutAboveSteaks hand selects from the very best within this 2% category. Once we approve the meats, we age them to perfection in our technologically advanced coolers to insure that every bite delivers the optimum in flavor and tenderness. Prime sells at premium prices, because it is produced in smaller quantities than other grades.

Don't expect to find Prime meat in the supermarket. Only the very top restaurants and hotels purchase most wholesale Prime meat and the rest is sold to the top butchers.

CHOICE (better)

The next grade after prime is Choice. Most of today's supermarket meat is USDA Choice. It is the most popular grade overall.

SELECT (good)

Select is the lowest grade available to the consumer, and makes up the rest of meat in the supermarket. It may be sold with a house brand name.

Product

Weight (in oz. unless otherwise noted)

Thickness in Inches (approximate)

Number of Servings/ Serving Size

Filet Mignon

6

1 - 1 1/2

1 avg. serving

8

1 3/4 - 2

1 avg.-large serving

10

2 1/4 - 2 1/2

1 large serving

14

1 1/2

1 avg.-large serving

Boneless Strip Steak

10

1

1 small serving

14

1 - 1 1/2

1 avg. serving

20

2 1/2

1 large serving

Porterhouse Steak

16

1

1 small serving

20

1 1/4 - 1 1/2

1 average serving

24

1 1/2 - 1 3/4

1 large serving

36

2 1/4 - 2 1/2

1 extra large serving

Boneless Ribeye Steak

8

'3/4

1 average serving

10

1

1 large serving

14

1 1/2

1 extra large / 2 small servings

Bone In Ribeye Steak

20

1 1/4 - 1 1/2

2 large servings

26

2 1/2 - 2 3/4