Grass-Fed
~ Pasture Raised
FAQ's
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Questions:
Q. Can you explain the various types of Steak Cuts?Steak Cuts
Q. What are Quality Grades?GradesOur grade is determined by a set of standards established by the USDA. Quality grades are represented by STANDARD, SELECT, CHOICE and PRIME. These grades represent quality from lowest to highest , respectively. The determining factors for grade are: age of the animal, marbeling and yield grade. The most important of these factors is marbeling. This is the intra-muscular fat, appearing as small white flecks in the red meat. Flavor and tenderness are directly enhanced by marbeling. It is our goal to provide you with a product that has enough intra-muscular fat to be flavorful and tender, but not an excessive amount that is unhealthy to you or the animal.
AGEUSDA Grade "A" Maturity beef must be between the ages of 9 and 30 months. All Kamuela Pride beef is "A" maturity, typically between the ages of 22-28 months. MARBLINGMarbling is the intra-muscular fat appearing as small white flecks in the red meat. The degree of marbling determines which quality grade (Standard, Select, Choice or Prime) the beef is qualified for. The greater the degree of marbling, the higher the grade. All beef bearing the KAMUELA PRIDE label must meet the criteria for Select and Choice Quality Grades. YIELD GRADEUSDA yield grades for beef have been available for industry use only since 1965. They provide a nationwide, uniform method of identifying "cutability" differences among beef carcasses. Specifically, they are based on the percentage yields of boneless, closely-trimmed retail cuts. ASK THE RANCHER...Rick Habein shares his perspectives in this section.Q. Tell me more about the natural part, and are you organic?USDA labeling allows us to say that our product is "Raised without Hormone Implants or Sub-Therapeutic Antibiotics". In a way, we got this from the consumer. Our National Cattlemen's Association (NCA) did a study and found that the rancher was considered to be an honorable character and that the consumer wanted to connect with him. So I did. Boy, did I learn a lot about people's perception. "Red meat is full of chemicals". "Red meat causes cancer". "The fat from red meat will give you a heart attack". The second part of the NCA study told us to be "consumer driven". This is where we get back to being natural. The consumers that we talked with allowed that they would buy my beef, and would possibly pay a bit more, if I could guarantee them that it was chemically clean. We said "whatever it takes". We didn't implant our calves that year, and ended up loosing 50 pounds per calf at weaning. Much of what is done today is all about efficiency. We gave up some ground on our animal performance to give the consumer what they want. On the other side, we have a market by which to sell our product. Q. But isn't grain finishing better?We are often asked this. I think not. Grain finishing removes the wonderful flavor that is there from the grass. I feel that the reason that so many sauces and BBQ flavorings are on the grocer's shelf is because there is no flavor in the grain fed beef. Q. What about tenderness?One out of four steaks in your grocers counter that have been quality graded by the USDA is considered to be not palatable by survey. That is all grain finished beef. We find that because we are a small company, we can take the time to ensure that our product is right. We use all the available resources that we have to get our meat consistent and good every time. Have a question for us? e-mail it to mail@hawaiinaturalmeats.com | ||||||||||||||||
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Filet Mignon - Cut from the tenderloin, these are the most tender steaks you
can buy, though not the most flavorful. No need to marinate and
avoid over cooking. Cook to medium rare or less.
Porterhouse Steak - Originally served in pubs
where porter, ale, and stout were featured. A large, flavorful steak cut
from the short loin, nearest the sirloin. The tenderloin portion can be
removed and served separately as a filet mignon.
T-Bone Steak - This steak is easily identified by its T-shape bone. It comes
from the center section of the short loin, between the porterhouse and club.
Broiling is the best cooking method, pan-broiling for thinner cuts.
Top Sirloin Steak - Don't confuse this with ordinary Sirloin Steak, which
includes a bone. Great grilled. Substitute with a nice tri-tip
roast.
New York Steak - When the tenderloin strip has
been removed from the short loin, the remaining meat is known as a shell steak.
Shell steaks are called by a variety of names, such
as strip, New York strip and Kansas City strip.
