When people in the U.S. look for the best meat they can find at their local butcher, market, or online meat purveyor, they usually search for “prime Angus beef.” This meat comes from very high-quality beef that originated from Scotland. “Prime” refers to the grade, while “Angus” refers to the breed of cattle.

Angus beef must meet strict United States Department of Agriculture requirements in order to be labeled as such. Some of these requirements include registration of an animal’s parents and/or grandparents in order to qualify.

Other requirements include seemingly unimportant characteristics such as the animal’s coat being 51 percent black in color. Putting “prime Angus beef” on the label, not only guarantees the animal to be Angus, but also confirms the meat as the highest in USDA grading standards.

Prime Angus beef must be graded by the USDA based upon distinctions between prime, choice, select, and standard – the three top grading choices found in most grocery stores, butcher shops, supermarkets, and online meat purveyor Web sites. While select grade is the most common, prime Angus beef makes up only about two percent of meat sold. Prime Angus beef typically sells to fine dining establishments and specialty shops that cater to people looking for the highest-quality food products.

Since the price of prime Angus beef prohibits careless preparation – $57 for four, 8-oz. New York strips at one online retailer – putting some thought into cooking it seems wise. Here’s a recipe for those who appreciate the finer things in life – and like their prime Angus beef cooked to perfection:

1 five-pound prime Angus beef tenderloin
1 tablespoon crushed, dried oregano
1 tablespoon crushed, dried thyme
1 teaspoon finely minced garlic
2 teaspoons crushed, dried rosemary
2 teaspoons fresh-ground black pepper
2 ½ teaspoons dry mustard

Combine herbs and spices in a small bowl, and massage into prime Angus beef tenderloin. Place meat on rack in shallow pan and cook at 425 degrees F. for 15 minutes. Reduce heat to 325 degrees for 45 minutes or until meat reaches desired doneness. Allow meat to rest 20 minutes for optimal carving ease.