The highest grade - USDA Prime
The Prime Grade is the highest grade of American beef, only about 2-3% of the beef cattle can be classified as the prime grade.
The word "PRIME" is a quality grade assigned by the U.S. Department of Agriculture to describe the highest quality beef, in terms of tenderness, juiciness, and flavor.
US Prime Hotpot Sliced Combo (Hanging Tender, Oyster Blade)
The hanger steak slice is a cut taken from the plate (located between the rib and the loin), it is a muscle that helps support the diaphragm.
Hanger steak is prized for its flavor, and the general populace believed this to be a crude cut of meat, even it is more tender than other muscles the cattle uses a lot.
The oyster blade is a very marbled muscle that sits just below the shoulder blade section of the cattle.
It is a thick, juicy, flavorful, marbled, boneless, and tender beef steak.
The USDA Beef Grading
"Prime" beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels.
"Choice" beef is high quality, but has less marbling than "Prime". "Select" beef is very uniform in quality and normally leaner than the higher grades.
*Origin: United States
*This is a frozen food item. Image for reference only.