Are you someone who always goes for the cheapest cut of beef at the grocery store? Well, my friend, you might be missing out on some of the best cuts of beef around.

Why are some cuts of beef more expensive than others?

Let’s dive in.

First of all, it’s all about location, location, location. Some cuts of beef come from parts of the cow that get more exercise, like the ribeye from the rib area or the tenderloin from the loin. These cuts are often more tender and flavorful because the muscle gets worked more, resulting in a higher price tag. On the other hand, cuts from parts of the cow that get less exercise, like the chuck or round, are less expensive but also less tender.

Another factor that affects the price of beef is the grade. The Canadian Beef Grading Agency (CBGA) grades beef based on factors like marbling (the amount of fat within the muscle), maturity, and muscle shape. Prime grade beef, which is the highest grade, is the most expensive because it’s the most tender and flavorful. AAA, AA and A grade beef are less expensive, but may not be as tender or flavorful.

And let’s not forget about the farming practices. Beef from cows that are grass-fed and hormone, steroid and antibiotic-free, like the ones raised on Smokey Farm Meats, often cost more than conventionally raised beef. This is because raising cows in this way is more expensive and time-consuming, but it also results in a healthier and tastier product.

But, perhaps the most important factor that affects the price of beef is supply and demand. Some cuts of beef, like the ribeye or tenderloin, are both more scarce and more popular, and therefore, more expensive because there’s a higher demand for them. Other cuts, like the chuck or round, are more plentiful, less popular and therefore, less expensive.

In conclusion, the next time you’re at the grocery store or on Smokey Farm Meats website, and you’re tempted to go for the cheapest cut of beef, remember that some cuts are more expensive for a reason. They’re often more tender, flavorful, and come from parts of the cow that get more exercise. They also come from a farm that has higher standards of care and farming practices. And, some cuts are more popular which drives the price up. So, next time you’re craving a juicy steak, don’t be afraid to splurge on a higher-priced cut. Your taste buds will thank you!