When you walk down the meat aisle at the grocery store or look at a menu at a restaurant, you may notice terms like “Prime,” “Choice,” and “Select” used to describe different cuts of beef. But what do these beef grades actually mean and how are they determined?
In the United States, beef is graded by the United States Department of Agriculture (USDA) to help standardize quality and make transactions between buyers and sellers easier There are 8 official USDA beef quality grades, ranging from the highest quality grade of Prime down to the lowest Canner.
How Beef is Graded
Beef grading is voluntary, so not all beef actually gets an official USDA grade To determine the grade, trained experts evaluate the beef by looking at multiple factors
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Marbling – This refers to the amount of intramuscular fat distributed within the muscle tissue. More abundant marbling results in higher grades.
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Maturity – The age of the animal when it was slaughtered. Younger beef has finer texture and more tender meat.
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Color and Texture – Bright, cherry-red lean meat and firm, velvety texture indicate higher quality.
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Yield Grade – The proportion of usable lean meat on the carcass. Higher yielding carcasses have more lean meat.
The 8 Grades of Beef from Highest to Lowest
1. Prime
Prime beef comes from young cattle under 42 months of age and has abundant marbling. It makes up only about 2-3% of graded beef in the US. Prime roasts and steaks are excellent for dry heat cooking. Due to high demand, Prime beef is usually reserved for high-end restaurants and markets.
2. Choice
Choice beef has less marbling than Prime, but is still of high quality. The majority of beef sold in US supermarkets is Choice. It’s very tender and juicy, suited for roasting, grilling, broiling, etc.
3. Select
Select beef comes from young animals like Prime and Choice, but has less marbling. It lacks some of the tenderness and juiciness of higher grades, but is still of decent quality. Select should be cooked with moist heat or marinades.
4. Standard
Standard grade beef has little marbling, which makes it tough and lean. It’s mainly used for ground beef or processed/canned products.
5. Commercial
Commercial grade beef is typically very lean with no marbling. It’s a low-cost option often used for hamburger blends.
6. Utility
Utility grade beef comes from older, less tender cattle. It’s primarily used in processed foods like frozen entrees or canned soups.
7. Cutter
Cutter grade beef is low quality with very little marbling. It’s commonly used in sausages, hot dogs, and canned pet food.
8. Canner
Canner grade is the lowest USDA beef quality grade. It’s extremely tough and stringy with no marbling. Canner beef goes into canned/cooked products.
Why Beef Grading Matters
Understanding the different grades of beef is useful for both consumers and industry professionals for the following reasons:
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Helps buyers and sellers conduct business transactions and determine fair prices.
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Allows consumers to select quality levels appropriate for their budget and cooking needs. Higher grades like Prime and Choice are best for grilling steaks while lower grades work in braised dishes.
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Enables restaurants, retailers, and food service companies to consistently provide products that meet customer expectations.
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Promotes consumer confidence that beef will deliver the eating experience described on the label.
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Motivates cattle producers to raise high quality beef and be rewarded for it.
So next time you’re shopping for beef or dining out, keep this handy guide to USDA beef grades in mind so you can make informed purchasing decisions and understand what you’re getting for your money. While higher graded beef generally costs more per pound, many find that the superb flavor and tenderness is worth the splurge for a special occasion.
Factors That Impact Quality Grade
(Photo: U.S. Department of Agriculture)
Beef quality grades are determined by evaluating the maturity and the marbling of beef carcasses. As beef animals mature, their meat generally becomes tougher. This is because collagen, the most-abundant protein in the body, continues to develop throughout an animal’s life through a process called cross-linking. Collagen is a connective tissue that lies within muscle and provides structural support. As cross-linking occurs, bonds between adjacent collagen fibrils are formed, making the muscle stronger. In the case of meat animals, the more collagen cross-linking that has occurred, the tougher the meat will be. Carcass maturity can be assessed using one of three methods:
- Dentition or determining age through the presence of permanent teeth.
- Documentation of age through USDA approved programs.
- Evaluation of the ossification of bone and cartilage of the vertebrae and the color of the lean meat.
Dentition and documentation of age are evaluated by USDA Food Safety Inspection Service inspectors during the harvest process. USDA Agricultural Marketing Service graders evaluate carcass ossification and lean color during the grading process. Maturity categories are A, B, C, D, and E. Carcasses assigned to A or B maturities are generally referred to as “young,” and carcasses assigned to C, D, and E maturities are generally considered “old.”
When a beef carcass is presented to a USDA grader, the carcass is cut, or “ribbed,” between the 12th and 13th ribs of the carcass. This cut allows the grader to view the ribeye muscle, which is the only muscle in the carcass that is evaluated when assigning a quality grade according to the U.S. system. The grader will evaluate ossification and lean color to determine if the carcass should be classified as old or young beef. Then, the grader will determine the amount of marbling, or flecks of fat, within the ribeye muscle. A greater amount of marbling correlates to a higher quality grade.
What are the USDA quality grades?
(Photo: Canva)
The U.S. grading system has two sets of quality grades that apply to steers, heifers, and cows: one for young carcasses and one for old. Old carcasses are generally graded as USDA Commercial, Utility, Cutter, or Canner. Young carcasses can be graded as USDA Prime, Choice, Select, or Standard. Bulls do not qualify for USDA quality grades. Prime and Commercial are associated with the greatest amount of marbling; Standard and Canner are associated with the lowest. The majority of meat sold at retail is Prime, Choice, or Select.
Beef Grades Explained – Select vs Choice vs Prime Steaks
FAQ
What is the best grade of beef?
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Napoleonhttps://www.napoleon.comMastering Steak Selection: Choose Your Grade Wisely – NapoleonGrilling Beef Based on Grade While Prime (Canada and U.S.) and AAA are the most forgiving when it comes to cooking, they are the most flavorful because of the f…
What is better, prime or choice?
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Prime beef has more marbling (fat within the muscle) than Choice beef, which contributes to a more flavorful and juicy steak.
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Tenderess:While both grades are tender, Prime is generally considered more tender due to its greater marbling and lower price point.
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Availability:Choice beef is much more widely available in grocery stores and restaurants than Prime beef.
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Cost:Prime beef is generally more expensive than Choice beef.
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Cooking:Prime beef is best suited for dry-heat cooking methods like grilling and broiling. Choice beef can also be cooked with dry heat, but less tender cuts may benefit from braising or simmering.
What grade is wagyu beef?
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Yield Grade (A, B, C):This refers to the ratio of edible meat to the carcass weight. Grade A indicates the highest yield, meaning more meat is harvested from the carcass.
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Quality Grade (1-5):This is determined by factors like marbling, color, texture, and fat quality. A higher number indicates better quality.
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A5:The highest grade, combining the best yield (A) with the highest quality (5).
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Australian Wagyu:The Australian AUS-MEAT system uses a 0-9 scale, with 8 or 9 being equivalent to A5 Japanese Wagyu.