Understanding how beef is graded can help consumers make informed choices when purchasing beef. The United States Department of Agriculture (USDA) has a voluntary beef grading system that designates quality and yield grades for beef. These USDA grade shields provide information about characteristics like tenderness, juiciness, and flavor helping consumers select the right beef for their needs.
Overview of USDA Beef Grading
The USDA beef grading system separates beef into groups that are more uniform in quality and composition The two main components of USDA beef grading are
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Quality grades – Evaluate factors like tenderness, juiciness, and flavor. The quality grade is designated on the USDA grade shield.
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Yield grades – Estimate the amount of usable lean meat on the carcass. The higher the yield grade number, the less usable lean meat.
Understanding both components helps consumers select high quality cuts that align with their budget and preferences Here’s an overview of how USDA graders determine beef quality and yield grades
Determining Beef Quality Grade
USDA graders evaluate beef quality grades based on two main factors:
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Maturity – The age of the animal. Younger cattle generally produce more tender beef.
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Marbling – The amount of intramuscular fat distributed throughout the lean. More marbling typically indicates better taste and tenderness.
Graders assess these characteristics in the ribeye muscle and use the USDA grading chart to assign a quality grade ranging from Prime to Canner. The top grades sold at retail are:
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Prime – Abundant marbling, very tender, juicy, and flavorful. About 2.9% of graded beef.
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Choice – Less marbling than Prime, but still tender and flavorful. About 50% of graded beef.
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Select – Uniform quality, fairly tender, but less marbling so can be less juicy.
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Standard/Commercial – Low marbling, less tender. Often sold ungraded.
Determining Beef Yield Grade
USDA yield grades estimate the amount of lean, edible meat from a carcass. Yield grades range from 1 to 5, with higher numbers indicating more fat and less usable meat. Graders assess:
- Fat thickness
- Ribeye area
- Kidney, pelvic, and heart fat percentage
- Hot carcass weight
They may use a formula, or make an experienced judgement based on these factors.
Now that we’ve covered the basics of USDA beef grading, let’s look at the process in more detail.
Assessing Beef Maturity
Maturity significantly impacts meat tenderness. Beef from older cattle generally becomes tougher as the animal ages. To account for maturity, graders assign one of five maturity groups:
- A Maturity – 9 to 30 months old
- B Maturity – 30 to 42 months old
- C Maturity – 42 to 72 months old
- D Maturity – 72 to 96 months old
- E Maturity – Over 96 months old
They evaluate maturity based on the size, shape, and ossification of bones and cartilage, as well as characteristics of the ribeye muscle.
Skeletal Indicators
As cattle age, cartilage on the vertebrae gradually ossifies into bone. This progresses from the rump toward the ribs. Graders look for these ossification patterns.
Rib bones also change with maturity. They become wider, flatter, and turn from red to gray.
Ribeye Indicators
The ribeye muscle also provides maturity clues. A youthful carcass has fine-textured, light pinkish-red lean. As maturity increases, the texture becomes coarser and darker.
By analyzing all these characteristics, graders can accurately assess carcass maturity.
Marbling Evaluation
Within a maturity group, marbling is the main quality grade determinant. Marbling refers to the amount and distribution of fat within the lean. More marbling means better eating quality.
Graders visually evaluate marbling in the ribeye muscle on a 10-point scale from Practically Devoid to Abundant. Higher degrees of marbling generally receive better quality grades. The marbling descriptions are:
- Practically Devoid – Lean with slight streaks of fat
- Traces – Slight streaks of fat
- Slight – Small flecks of fat
- Small – Some fat flecks and thin seams of fat
- Modest – Fat flecks and moderate seams of fat
- Moderate – Fat flecks and slightly wide seams
- Slightly Abundant – Fat flecks and wide seams of fat
- Moderately Abundant – Fat flecks and very wide seams
- Abundant – Fat flecks and extremely wide seams
Graders compare the marbling they see to photographic standards to assign the appropriate score.
Combining Maturity and Marbling for Quality Grade
After assessing maturity and marbling, graders use the USDA quality grading chart to determine the overall quality grade.
For example, a carcass with A maturity and Small marbling would receive a Choice quality grade. The grade chart shows how maturity limits the possible quality grades.
The top grades – Prime, Choice, Select – come from A and B maturity carcasses. Lower grades are generally C through E maturity.
So maturity and marbling together determine if a carcass qualifies for Prime, Choice, Select, or lower quality grades.
Measuring Fat Thickness
The first yield grade assessment is external fat thickness over the ribeye muscle. This indicates overall carcass fatness.
Graders measure fat thickness at a point 3⁄4 the length of the ribeye from the chine bone. They may adjust this measurement based on visible fat distribution in other areas.
Thicker fat generally results in a higher yield grade and less usable lean meat. Typical measurements range from 0.1 to over 1 inch thick.
Evaluating Ribeye Area
Ribeye area helps estimate muscularity and cutability. Graders measure the area of the ribeye muscle in square inches using a plastic grid.
Typical ribeye area ranges from 9 to 17 square inches. A larger ribeye tends to increase cutability and decrease yield grade.
Assessing Kidney, Pelvic, and Heart Fat
Kidney, pelvic, and heart (KPH) fat is left on most carcasses during slaughter. More KPH fat reduces usable lean meat.
Carcasses normally have 1% to 4% KPH fat. Graders estimate the percentage and enter it into the yield grade calculation. Higher KPH raises yield grade.
Hot Carcass Weight
Finally, graders weigh the hot carcass soon after slaughter. Weight is factored into the yield grade formula.
Heavier carcasses generally have thicker fat cover and higher yield grades. Hot carcass weights often range from 550 to 950 pounds.
Yield Grade Calculation
Graders may plug the measurements into this formula to calculate yield grade:
Yield Grade = 2.5 + (2.5 x adjusted fat thickness) + (0.2 x KPH%) + (0.0038 x hot carcass weight) – (0.32 x ribeye area)
But they can also estimate the grade based on experience. Either way, the result is a number from 1 to 5 indicating yield.
How Grades Guide Purchasing Decisions
Now that you understand the grading process, you can use USDA grades to guide your beef purchases.
For everyday meals, Choice offers excellent quality at a reasonable price. Select is leaner but needs special cooking methods. Prime is the ultimate indulgence for special occasions.
Checking the grade helps balance quality with budget. It also provides clues about the best cooking methods. Grades are your guide to great-tasting beef!
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.
USDA Beef Quality Grading by Dan Hale
FAQ
What are the 5 quality grades of beef?
According to USDA, quality grades are contingent on two main criteria– the degree of marbling or intramuscular fat in the beef, and the maturity or estimated age of the animal at slaughter. In total, there are 8 quality grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
How is beef graded by USDA?
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.
Is USDA Prime or Choice better?
Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking.Jan 28, 2013
Which is better, AA or AAA beef?
With only a slight amount of marbling, AA-grade beef is a slight step down from AAA-graded beef.Oct 1, 2021
How are beef quality grades determined?
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.
How is US beef graded?
US beef is graded into eight different categories. From best to worst they are Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. The meat grading system is voluntary and meat isn’t required to be graded, but Prime or Choice steaks often command a hefty premium on the shelves.
What is the difference between a grade and B grade beef?
A Grades —It is subdivided into AAA, AA, and A representing marbling degrees with AAA being the best. Their quality is similar to USDA Choice, Select and Standard. B Grades —There are B1, B2, B3 and B4 while B1 indicates the highest quality among them. Beef in these grades are typically used in the fast food industry.
Are there different grades of beef?
There are other USDA grades of beef such as “Standard,” “Commercial,” and “Utility.” These grades will have considerably lower amounts of marbling and will risk not being very flavorful. Also, the cattle tend to be much older than Prime, Choice, or Select. You will typically not find these cuts in your local supermarket cut into roasts or steaks.
What are the top USDA Quality grades for beef?
The top USDA quality grades for beef, from highest to lowest, are USDA Prime, Choice, and Select. USDA Prime is the highest quality, with only about 2-3% of graded beef achieving this distinction. Prime beef must have abundant marbling throughout the meat.
What are the 8 US beef grades?
In this article, we’ll learn about the eight US beef grades and what they mean, what it means when meat doesn’t have a grade, and why you only ever see three grades in the supermarkets. The eight grades from best to worst are prime, choice, select, standard, commercial, utility, cutter, and canner.