Fat is what many of the best beef grades have in common because fat contributes mightily to tenderness as well as taste.
Visualize, if you will, the prototypical American dinner. There's beef there, right? And it's probably front and center on the plate.
We red-blooded Americans eat more beef/capita than any other people - as much as five times more beef than Mexicans and 10 times more than Canadians.
Earlier this year at Sixteen in the Trump Tower, chef Frank Brunacci served me some superbly tender and tasty Kobe beef.
Graded A1-A12, Kobe is Japanese beef considered by many to be the finest in the world. Like the beef grading system in the U.S., Kobe's grades (and prices) go up with increased marbling, the matrix of lacy fat that flows through muscle meat.
In an effort to offer carnivores a unique beef-eating experience, the Chicago steakhouse Gibsons has secured its own USDA Prime certification for the beef it serves. Gibsons' Black Angus cattle are raised in the upper Midwest and finished on corn for 120 days. There's a lot to be said for grass-fed beef - I'm a fan of Bill Kurtis' Tallgrass beef - but there's nothing like corn to fatten a steer.