What is the Best Grade of Beef? A Guide to USDA Beef Quality Grades

When it comes to buying beef, we all want the best quality for our money But with so many different labels and grades, it can be confusing to know which is the best In the United States, beef is graded by the United States Department of Agriculture (USDA) to help consumers make informed choices. This grading system classifies beef into different quality grades based on tenderness, juiciness and flavor.

So what exactly do these grades mean and which is considered the best quality beef? Here is a comprehensive guide to understanding USDA beef quality grades and choosing the best option for your needs

Overview of USDA Beef Quality Grading System

The USDA has 8 different quality grades for beef. but only the top 5 grades are commonly available to consumers

• Prime
• Choice
• Select
• Standard/Commercial
• Utility/Cutter/Canner

The grades are determined by USDA meat graders who examine each carcass. They evaluate marbling (the white specks of fat within the meat), maturity or age of the animal, color, texture, and firmness of the beef. Younger cattle with more marbling will be classified into the higher quality grades.

The grade is stamped directly onto the carcass and also appears on the label of packaged cuts sold in grocery stores so consumers can easily identify it. Purchasing USDA graded beef is voluntary for beef processors, but provides a consistent standard of quality.

Prime – The Highest Quality Grade

Beef graded as USDA Prime makes up about 2.9% of all graded beef. It comes from younger cattle and has the most abundant marbling or fat content, making it the most tender, flavorful and juiciest option. Prime roasts and steaks are ideal for dry heat cooking methods like grilling, broiling, roasting and frying.

Due to its high marbling, Prime beef is sold mainly in high-end restaurants, hotels and gourmet butcher shops. It commands a premium price for its superior eating quality. If you see Prime beef in the grocery store, it is definitely worth the splurge for a special occasion.

Choice – The Most Popular High Quality Grade

USDA Choice beef makes up the majority (over 50%) of all graded beef in the U.S. It has slightly less marbling than Prime, but is still rich in flavor and juiciness. Choice roasts and steaks are very tender and well-suited for dry heat cooking.

Choice beef is widely available in grocery stores and restaurants, offering a great value option compared to Prime. It can be prepared using dry heat methods like grilling and broiling, as well as moist cooking methods like braising and stewing without drying out. For a great steak at home, Choice is a top notch grade.

Select – A Leaner, Budget Friendly Option

USDA Select is a lower marbled, very lean grade that makes up about 18% of graded beef. Select used to be called “Good” but was renamed to avoid confusion with Prime and Choice. It offers much less marbling than higher grades, so it is less tender and juicy.

Select beef needs to be cooked using moist heat methods like braising and stewing to prevent it from drying out. While it may lack the rich flavor of Prime or Choice, Select beef provides an affordable option for family meals. Just don’t overcook it!

Standard/Commercial – Very Lean, Best for Stews

Beef graded Standard or Commercial by the USDA has very little marbling and fat content. It is usually ungraded or sold as store/generic brand beef at lower price points. These lean cuts work best in moist heat recipes like stews, chilies, and pot roasts where the meat becomes tender.

Standard/Commercial beef may be chewy or dry if cooked with dry heat. While it lacks tenderness, it can offer budget friendly options to stretch your grocery dollars. Just use proper cooking techniques to maximize flavor and texture.

Utility/Cutter/Canner – Very Low Quality for Processing

The lowest three USDA quality grades – Utility, Cutter and Canner – are extremely low in marbling. They generally go into processed or canned meats and are not sold directly to consumers. These tough cuts are only suitable for products like lunch meats, hot dogs, canned chili and beef stew.

How to Choose the Best Grade for Your Needs

When deciding which grade of beef to buy, consider how you plan to cook it. If grilling juicy steaks or roasting a tender prime rib are on the menu, splurge on Prime or Choice. These grades deliver tender, succulent results when cooked with dry heat.

For searing burgers or everyday family meals, Choice is a great mid-range option. It brings quality and flavor without the premium price. Lean Select works well in budget friendly stews, braises and slow cooker dishes. Avoid lower Utility/Cutter grades sold directly to consumers, as they can be extremely tough.

The good news is that whatever USDA grade you choose, you can count on it meeting high standards for wholesomeness and safety. USDA grading is voluntary, so not all beef sold is graded, but it does provide helpful quality benchmarks. Checking labels for grade designations can help guide you to the most delicious beef for your budget and cooking preferences.

When preparing beef at home, always use a meat thermometer to ensure safe doneness. Choose cooking methods suited to the grade – dry heat for tender Prime and Choice, moist heat for leaner Select. With the proper techniques, even budget friendly grades can deliver nutritious, delicious beefy flavor to please the entire family.

So put this beef grading knowledge to use on your next trip to the grocery store or butcher counter. The USDA grade stamp is your guide to beef quality. Referencing this grading guide helps take the guesswork out of buying beef so you can proudly serve high quality cuts cooked to their flavorful best.