Gyulais® is a long term grain fed beef product with a healthier fatty acid profile than traditional beef. Gyulais® is bred to preserve the main nutritional qualities of beef (high quality protein, essential amino acids, B vitamins, iron, and other micro nutrients) while providing what we feel is the right quantity of intramuscular fat to create a tastier, more tender, healthier beef product for the consumer.
Most consumers are familiar with the USDA quality grades of beef (i.e. select, choice, prime). However, most are unaware of how the quality grades are determined. The single most important factor is intramuscular fat content (marbling). Below is the chart with percentage of intramuscular fat used by the USDA to determine quality grade.
Relationship Between Chemical % Intramuscular Fat and USDA Quality Grades
| %Intramuscular Fat | USDA Quality Grades | Gyulais® % 1MF |
|---|---|---|
| < 2.30 | Standard | |
| 2.30 – 3.00 | Select – | |
| 3.10 – 3.99 | Select + | |
| 4.00 – 5.79 | Choice – | |
| 5.80 – 7.69 | Choice 0 | Goal with 1.5:1 or greater |
| 7.70 – 9.89 | Choice + | monounsaturated: saturated fat ratio |
| 9.90 – 12.10 | Prime – | (6-12% 1MF) |
| > 12.10 | Prime 0 |
Is all beef intramuscular fat equal?
No, one breed in particular, Wagyu, has been found to provide monounsaturated fat in a much high proportion of total intramuscular fat (Wagyu has 2:1 or greater monounsaturated to saturated fat content whereas traditional beef has at best 1:1).
Are there other factors in determining the composition of beef intramuscular fat?
Yes, long term grain feeding significantly increases the amount of monounsaturated fat (Oleic Acid) in the marbling.
Gyulais Cattle 