The Carnez Labeling System

At Carnez, we go beyond USDA grading. While most beef is labeled as Prime or Choice, those categories don’t always reflect the true eating experience. That’s why we built our own system, based on Beef Marbling Scores (BMS) and a hands-on approach.

WE GRADE EACH STEAK INDIVIDUALLY.

Most beef is graded at a single point on the animal, usually the 7th rib. That grade is then applied to the entire carcass, regardless of variation in other cuts. Breed also plays a major role. For example, a USDA Prime cut from a Nelore steer is not the same as one from a Black Angus.

At Carnez, we inspect and grade each steak by hand. If a cut is better than its assigned grade, we elevate it. If it falls short, we adjust it. We believe that every cut should be judged on its own merits.

BLACK LABEL

BMS 10 - 12

Our rarest and most luxurious cuts. These steaks offer intense marbling, unmatched tenderness, and rich flavor. Only the top one percent of our meats qualify for this label.

Ideal for: Celebrations, gourmet cooking, or treating yourself to the very best.

Why It Matters

Our labeling system helps you make better, more informed decisions. Instead of relying on generic grades, you get full transparency about what’s on your plate.

"At Carnez, grading is personal. You’re not just getting a cut of meat; you’re getting the result of expert eyes, careful standards, and real integrity."

German Vollbracht