What grade of meat is the best for pork or beef ribs?
Pork is given four different grades based on the total amount of lean meat and fat on the carcass at processing. The USDA has established a rigid set of criteria on which the pork is graded. These grades are based entirely on the expected carcass yields of four lean cuts, which include the ham, loin, picnic shoulder, and Boston butt. The expected yields of the four lean cuts for each of these four grades are shown below: Expected Yields of the Four Lean Cuts, by Grade, Based on Chilled Carcass Weight Grade Yield U.S. No. 1 ………………………………… 60.4 percent and over. U.S. No. 2 ………………………………… 57.4 to 60.3 percent. U.S. No. 3 ………………………………… 54.4 to 57.3 percent. U.S. No. 4 ………………………………… Less than 54.4 percent. Generally, you’ll only find US GRADE #1 sold in grocery stores. More than 80% of the pork raised in the United States yields US Grade #1 meat. What’s important in choosing “the best slabs
