There Is A Darn Good Reason We Put So Much Emphasis On Minnesota Black Angus USDA Prime – Our Customers!
People shop at Hagberg’s for all kinds of reasons – maybe it’s the convenience, the great selection, our local roots, or just the friendly faces. But if there’s one thing almost everyone agrees on, it’s that our meat case is the star of the show. From our house-smoked bacon and brats to the expert trimming and special cuts you won’t find anywhere else, it’s what keeps folks coming back.
And at the center of it all? The beef. More specifically, Minnesota Black Angus USDA Prime.
We’re all about offering the highest-quality USDA Prime beef we can get our hands on. Cutting corners isn’t our style (we’re here to cut great beef). So, when you shop at Hagberg’s, you can count on getting the best local beef around. For three generations, we’ve taken pride in bringing customers top-notch meat, and today, Billy and Melissa continue that tradition by investing so much energy into sourcing from local, trustworthy, sustainable farms.
Like so many things, USDA Prime beef has gotten more expensive and harder to come by. It’s always been the top tier; only 2 to 3% of all beef makes the cut, and as the overall beef supply tightens, true Prime gets even scarcer. So yes, prices are higher, and availability is lower. That’s just the reality.
The thing is, the difference between Prime and the grades below it is getting bigger. And since our reputation is built on quality, dropping down a grade just isn’t an option. We won’t compromise on what we stand for. I can’t apologize for the price, but I can promise that our sourcing, cutting, and trimming standards stay first-class. “You get what you pay for” has never been truer.
The price of Prime-quality beef reflects the breed, the aging, and the care behind every cut. If Prime seems too cheap somewhere else, there’s probably a reason. Real Prime comes with a fair price for the quality you’re getting.
And that’s exactly why Hagberg’s is sticking with it. Always has. Always will.
Yes, Grades Matter
The grade of beef really does make a difference. More marbling means more flavor and tenderness. It’s that simple. Higher-grade meats with better marbling almost always deliver a better eating experience. But keep in mind, not all cuts are created equal, even within USDA Prime. However, even our more affordable cuts are still top quality. And don’t forget, how you cook it matters. Some of the “lesser” cuts can be amazing when they’re prepared the right way.
Here’s a quick, easy rundown of USDA beef grades:
USDA Prime: The best of the best
- Only about 2-3% of beef qualifies.
- Packed with marbling.
- Perfect for grilling, roasting, or anyone who wants a truly top-tier meal.
USDA Choice: Not Prime, but still decent.
- Less marbling than Prime, but still very good.
- Most grocery stores carry Choice as their highest grade.
- Versatile, flavorful, and dependable.
USDA Select: A noticeable step down.
- Lean, with minimal marbling.
- Can be firmer, less tender, and not as flavorful.
- Best for braising, slow cooking, or marinating to add tenderness.
Standard & Commercial: The budget stuff.
- Very little marbling.
- Often sold as store-brand or “no-grade” beef.
- Works best in recipes where tenderness isn’t critical.
At Hagberg’s we’re all about giving our customers a great shopping experience – no exceptions. And the meat we sell, needs to really make the cut. (Pun intended.) That’s why we stick with Prime grade. But we know that every day isn’t a “Filet Mignon” or “Prime Rib Roast” kind of day. That’s why we get creative with some lesser-known Prime cuts to offer more affordable options like top sirloin baseball cuts, picanha, and chuck eye steaks.
Prime cuts are still the gold standard for great beef. Prices may fluctuate, but our commitment to giving you the best shopping experience will never waver.
