|
|
The Grades of Foie Gras
A Golden Egg information sheet
|
Fresh foie gras comes in three official U.S Department of Agriculture (USDA) grades, A, B and C.
|
| Grade A |
|
A is considered the best because it has the fewest veins, thus more meat, and somewhat higher resistence to melting when cooked. This top grade can be used for everything from sautied and steaming to making terrines.
|
| Grade B |
B has more veins. It also can be sautéed and steamed with good results, but in general it is used for terrines.
|
| Grade C |
C which is webbed with veins, is used to flavor and thicken sauces. It sometimes finds its way into processed mousses and terrines.
|
| Recipes |
Sauteed Foie Gras with Spinach
Classic Terrine of Foie Gras
|
|
|
