WE KNOW STEAK

While other steak houses and restaurants serve only a few steaks that a graded USDA Choice, Shiloh’s serve’s only USDA Choice steaks!

USDA Choice Graded Beef

Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

How The USDA
Grades Beef

The United States Department of Agriculture (USDA) meticulously grades beef at the request of a meat packer. Only beef that is USDA inspected may carry the USDA shield of authenticity. The grading system determines the quality rating of beef based upon a very complicated inspection system which measures the amount of marbling (fat specs) in the ribeye muscle (lean) portion and combines the maturity (age) of the beef carcass to determine the inspected grade.

The higher the ratio of marbling and the younger the beef, the higher the grade. It is the fat marbling which determines tenderness, juiciness and flavor. The age of the beef determines beef texture and also effects flavor. Younger beef produces a finer texture and a lighter red color.

 USDA Choice has a highly rated combination of the high marble ratio with the youngest maturity of beef. That’s why choice is one of the most flavorful and most tender with the finest of texture and eating qualities. .

steak-fork_temps_preview

HOW
IT'S

HOW IT'S

DONE

120 º RARE - VERY RED, COOL CENTER
130 º MED-RARE - WARM, RED CENTER
140 º MEDIUM - PINK CENTER
160 º WELL - COOKED THROUGHOUT, NO PINK

HOW IT'S

DONE

120 º RARE - VERY RED, COOL CENTER
130 º MED-RARE - WARM, RED CENTER
140 º MEDIUM - PINK CENTER
160 º WELL - COOKED THROUGHOUT, NO PINK