Quality Grades: BEEF PRIME GRADE - This grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (i.e., roasting, broiling, and grilling). CHOICE GRADE - This grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Suggested internal temperatures for meat are: 145 _ F = medium rare; 160 _ F = medium; and 170 _ F = well done. SELECT GRADE - This grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. STANDARD and COMMERCIAL GRADES – These grades are frequently sold as ungraded or as "store brand" meat. Crazy Butcher specifically chooses only grades CHOICE or PRIME for their tendernes and full flavour. Beware of imitators. PORK Pork is not graded with USDA quality grades as it is generally produced from young animals that have been bred and fed to produce more uniformly tender meat. Appearance is an important guide in buying fresh pork. Look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink in color. For best flavor and tenderness, meat should have a small amount of marbling. Pork's consistency makes it suitable for a variety of cooking styles. Chops can be prepared by pan broiling, grilling, baking, braising, or sautéing. Ribs can be braised, roasted, or grilled. Slow cooking yields the most tender and flavorful results. Tenderloins are considered to be the most tender and tasty cut of pork.