USDA Grading and Irish Dexter

Lets talk USDA grading system and how the system does not actually identify the best tasting and most tender beef. First off, we dont pay attention to it. It's totally useless on beef that are breeds that dont fit into the American beef cartel system of fast growing, large muscled beef. But for sake of discussion, those grades of beef used by the USDA are:
1. prime 

2. choice
3. select
4. standard and commercial.
The latter two being unusable bulls, barren and old cows or any substandard animal and trimming off other beef. Standard and commercial is ground into hamburger. Ground round, ground chuck, ground sirloin and regular old ground beef 80/20 or 90/10. Its basically beef not good for anything but grinding it up. Hmmmm that sounds scrumptious.
Now lets talk prime, choice and select. Prime being their "best" and costing the most. It doesnt matter what breed or what color the animal is, or what that breeds distinctive flavor is. What determines the grade? Answer. Good ol omega-6 fat. The bad for you, clog your arteries fat.
These big commercial cartel breeds are not naturally tender, nor are they flavor winners. They're heavy big muscled cattle. And that big heavy muscle isnt tender. However when you add enough omega-6 fat to beef it becomes more tender and possibly fat enough to call prime. If it doesnt have enough fat to be graded prime then it will be graded choice or possibly select. Simply by the amount of omega-6 fat. Nothing else. Average, big muscle beef is being dressed up and disguised with FAT! That means that animal spent enough time in a disease filled feed lot, getting a hormone implant to cause unnatural growth and being fed and watered antibiotic laced consumables to put on enough Omega-6 fat to caall it prime and get the big dollars. Again its big fast growing not naturally tender average beef. However their secret is adding fat and call it it prime. What a rip off worthless system. However the beef cartel loves it and has convinced consumers this is the way to good beef.
Now lets look at Gourmet Irish Dexter. It will almost always grade choice. However the majority of that fat will be omega-3 fat, like salmon,  also called nutritionally healthy fat. Irish Dexters do not grow big and fast. They are small (about half the size of commercial breeds, and it takes 2 years to grow a Dexter to 800lbs, which is our finishing weight goal. The cartel beef? 1200 to 1400 lb and 16 to 18 months old. Just like we've been saying... big and fast.
Irish Dexter has a smaller meat and muscle fiber. The result is... naturally tender and packed with flavor. It has fat, but Irish Dexter is not tender solely on fat alone. Fat is a flavor enhancer but thats not the reason Irish Dexter tastes so good. Although USDA grades all beef the same it is not. ALL BREEDS TASTE DIFFERENT. Some a little different from one another and some a lot different. Irish Dexter is one of those breeds that taste alot different. It has been described as a big deep beefy flavor that lingers on the tongue. The three T's of beef tasting competition are taste (flavor), tenderness and texture. That is what makes Irish Dexter Gourmet Beef a prize winner. Here are a few breeds Irish Dexter has beat in steak competition the past 3 years. Angus, Waygu, Murray Gray, Hereford, Beefalo, Angus cross, and Jersey. Thats not a complete list. Just the easiest to find.
The best beef in America isnt sold through the sale barn, to the feedlots, to the processor, to the wholesaler and finally you local market. Its sold off places like Windswept Ranch. And we dont listen to the cartel and beef ranchers for obvious reasons. We want to raise, eat and sell the best beef. So we do just that. Irish Dexter Gourmet Beef.