Anshu Pathak of Exotic Meat Market recently showed me some gigantic prime porterhouse steaks he had in his freezers, two inches thick and almost three pounds. Anshu supplies meat to high-end restaurants in Las Vegas, New York and other markets. I had to try one.
USDA beef grades are standard, select, choice and prime, with prime being the top-end. The grade takes into account tenderness, juiciness and flavor and a significant factor in that process is marbling, the dispersion of fat among the lean meat. That is why prime beef is usually featured at upscale steakhouse restaurants.
Sometimes pictures are worth a thousand words. So I give you mostly pictures, enuf said: