U S Department of Agriculture grades Dry Aged Prime Beef and Wet Aged Prime Beef based on the amount of marbling in the meat and the age of the animal. Marbling is the flecks and streaks of white fat you find distributed throughout the meat. In general, the higher the degree of marbling, the more tender, juicy, and flavorful the meat will be.
Consequently, higher grade meats come at a higher cost. Age also plays an important part. Beef is best in flavor and texture when cattle is between 18 and 24 months old, so the grading favors younger animals.
USDA Prime is the highest grade awarded by the USDA. This superior grade denotes amazing tenderness, juiciness, flavor and fine texture. It has their highest degree of fat marbling and is derived from the younger beef. That’s why Prime Beef is generally featured at the most exclusive upscale steak house restaurants – and now dry aged prime beef and wet aged prime beef through DeBragga.com are available for your table too!