There are seven USDA Beef Grades: Prime, Choice, Select, Standard, Commercial and Utility, Non-graded beef and Natural beef. In addition there thirteen major steak names and a number of beef roasts. From a sausage making point of view all that is needed is the table that follows below:
Beef Class I
Class I, no none, lean, no tendons. Fat between muscles-none. No more than 7 % fat.
Beef Class II
Class II, no bone, lean, some tendons. Fat between muscles up to 2 mm. No more than 16 % fat.
Beef Class III
Class III, fat beef. Fat between muscles up to 10 mm. No more than 45 % fat.
Beef Class IV
Class IV, no bone, traces of blood, tendons, glands. No more than 40 % fat.
Beef fat is also called tallow or suet
Beef fat is a poor choice as it is yellow and does not taste good. People who refrain from eating pork because of religion will choose beef or sheep fat, or even add some vegetable oil.
