#Beef Grading

Meat Monday 2/16/25: What actually makes a steak tender? It’s not the stamp. It’s marbling — the small flecks of intramuscular fat inside the meat. That fat: • Melts during cooking • Adds flavor • Keeps the steak juicy • Creates tenderness So what does USDA grading do? The United States Department of Agriculture grades beef based largely on marbling and maturity. That’s how beef earns labels like: • Prime • Choice • Select But grading requires: • An official USDA grader • Specific equipment • Added cost Most small processors don’t offer this service because it’s far more common in large packing plants. If yours isn’t graded, does that mean it’s lean or tough? No. “Ungraded” simply means it wasn’t officially evaluated and stamped. It does not mean: • Low quality • No marbling • Tough beef Many direct-to-consumer farms sell ungraded beef that would fall into Choice or higher categories — it just isn’t formally labeled. So how do you ensure tenderness? We focus on what actually builds marbling: ✔ Genetics ✔ Proper nutrition ✔ Harvest timing ✔ Low stress handling Marbling is developed over time — not applied at the plant. If you’ve never tried farm-direct beef before, this might be your sign to see the difference for yourself. We’d love to feed your family sometime. Cloverleafmeats.com

Many of you may be used to grocery store mystery meat, made from dozens of different cows of unknown origins, fed on who knows what. You can see the dramatic difference up close…but imagine how that translates to taste, texture, and nutrition profile. Well, imagine no longer 🥩

Part 3 of breaking down a half beef in our USDA harvest facility. Retail cuts.

Jim captured this scene as they were all cutting beef this morning. I got a chuckle out of it. The gold standard is what I call it when we hit all the right marks on our grass-fed beef We’re cutting a group of heifers today that are just that — these are some of the finest carcasses we’ve cut in a while. Y’all are gonna like this — A LOT Enjoy 🏆🥇Dustin #knowyourfarmer #knowyourfood

Most people don’t realize how much beef skips critical steps before it ever reaches a plate. After on-site processing, our beef is brought back and aged 10–14 days before it’s cut and packaged. That time allows the meat to relax, develop flavor, and become consistently tender. Shortcuts save time. They don’t improve quality. We choose patience — every time. 👉 Save this if food quality matters to you.

🎥 Grain-Fed vs. Grass-Fed Beef — What’s the Difference? Hey everyone! We put together a quick video breaking down the differences between grain-fed and grass-fed beef so you can see it for yourself. My best friend Lee walks you through the key differences — from marbling and color to overall finish — and helps explain what sets them apart. Have questions after watching? Send us a DM! We’re always happy to help you better understand what you’re putting on your table. 🥩🔥

One of our most common questions: what do you actually get when you order a half cow? Inside the processing room @starharvest_processing , Austen breaks it down, cut by cut, and what you can expect to take home. The result is 200 pounds of Regenerative Organic Certified® beef. Pasture-raised, grass-fed and finished and one of the best ways to stock your freezer. We opened StarHarvest to keep control over each step, from pasture to processing. The half cow remains one of our customers’ favorite options.

After harvest, beef carcasses are hung in a cooler for a process called aging. Why? 1. Improves Tenderness (After an animal is harvested, natural enzymes already in the muscle begin breaking down muscle fibers. This process makes the beef more tender over time.) 2. Enhances Flavor As the beef ages, moisture slowly evaporates and flavor becomes more concentrated. This is what gives aged beef that richer, deeper taste.) 3. Allows Rigor Mortis to Pass 4. Firms the Carcass for Cutting New carcasses are hanging in the cooler today and will be there for 10-14 days until we start cutting, packaging, and labeling.👊🏻🥩🇺🇸 📞701-577-6328 (MEAT) 💻www.yellowstoneriverbeef.com 📍6 East Dakota Parkway 🛣️Williston, ND ⏰ 8:00 am - 6:00 pm CST (M-F) ⏰10:00 am - 2:00 pm CST (Saturday) 📋USDA Federally Inspected 🇺🇸Locally born, raised, fed and processed cattle 🔪Customer Processing for Ranchers 👩🏻‍🌾Retail Storefront in Williston w/ Fresh & Frozen Beef 🥩YRB beef also available at Watford City CornerPost and New Town Cenex

We’re definitely categorized as “Jack & Jill’s of all trades.”🇺🇸🫡🤠 #BeefShares #pasturefinishedbeef #rancHER #PastureToPlate #AmericanBeef

Most beef is labeled. Ours is tested. We recently had our beef nutritionally analyzed — and the results confirmed what healthy soil and careful ranching produce. ✔ Balanced fat profile ✔ Nutrient-dense beef ✔ Raised on high-elevation pasture ✔ Regeneratively managed land Healthy land → healthy animals → healthy people. DM “TEST” to see results or learn how to buy.

🥩 Before beef becomes a retail product, it progresses through a defined production and management cycle 🐂 Each phase involves health protocols, nutrition and stewardship designed to support proper development and maximize efficiency at every stage. 🎥 This video captures part of the production cycle most consumers never see. 🛒 Even on the shelf, your beef still comes from ranchers. #cattle #eatbeef #agriculture #ranching #beef

We’re definitely categorized as “Jack & Jill’s of all trades.”🇺🇸🫡🤠 #BeefShares #pasturefinishedbeef #rancHER #PastureToPlate #AmericanBeef