When it comes to beef, not all steaks are created equal. The United States Department of Agriculture (USDA) uses a grading system to judge quality and categorize beef into 8 different grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Understanding these beef grades can help you be a more informed shopper and get the best value for your money.
In this article, we’ll explain what each USDA beef grade means and what to expect when buying steaks of that quality grade. Read on to learn the key differences between grades and decide which type of beef is best for your needs.
How Beef Is Graded By The USDA
The USDA grades beef based on two main factors
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Marbling – This refers to the thin white lines of fat interspersed between the meat fibers. More marbling means a more tender juicy and flavorful steak.
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Maturity – This indicates the estimated age of the animal at slaughter. Younger beef has finer texture and more tender meat.
USDA graders assess the amount of marbling and signs of maturity in the ribeye muscle between the 12th and 13th ribs. They assign quality grades based on these evaluations.
Now let’s explore the grades starting from highest quality to lowest:
1. Prime Grade Beef
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Prime beef comes from young cattle under 42 months of age.
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It contains the most abundant marbling with 8-13% intramuscular fat.
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Prime roasts and steaks are exceptionally juicy, tender, and flavorful.
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Less than 2% of all graded beef achieves Prime status, so it’s rarely found in supermarkets. Prime cuts are most often sold to upscale restaurants.
2. Choice Grade Beef
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Choice beef comes from young cattle under 30 months of age.
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It has slightly less marbling than Prime, with 4-10% intramuscular fat.
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Choice roasts and steaks are very tender, juicy, and flavorful. This is the grade most commonly sold in supermarkets.
3. Select Grade Beef
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Select beef comes from very young animals less than 21 months old.
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It has just a bit less marbling with 2-4% fat.
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Select cuts are leaner but can lack some of the tenderness and juiciness of the higher grades. It’s a budget-friendly option.
4. Standard Grade Beef
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Standard beef comes from the oldest cattle up to 42 months of age.
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It has minimal marbling with 0-2% fat.
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Standard cuts are lean but tougher in texture. It’s mainly sold unbranded in supermarkets.
5. Commercial Grade Beef
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Commercial beef comes from older animals over 42 months of age.
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It has no marbling and is very lean.
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Commercial cuts are tough and stringy. It’s used primarily for ground beef or processed meats.
6. Utility Grade Beef
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Utility grade beef has no marbling.
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The meat is dark in color and thin in cutability.
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Utility beef is used in processed foods like canned soups or frozen meals.
7. Cutter Grade Beef
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Cutter grade beef is extremely tough and stringy.
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It has very little muscle mass or fat.
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Cutter beef is used to make ground meat or pet food.
8. Canner Grade Beef
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Canner grade indicates extremely low quality beef.
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The meat is very dark, thin, and bony.
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Canner beef is used for canned pet foods.
How To Get The Best Value
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For pan-searing or grilling: Splurge on Prime or Choice cuts to get deliciously juicy and tender results.
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For braising, stewing, or slow cooking: Leaner Select or Standard grades work well since the moist cooking methods tenderize the meat.
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For ground beef: Go with the lean yet budget-friendly option of Commercial grade beef.
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For deli meats: Utility grade beef gets turned into tasty processed and canned meats.
Understanding the differences between the 8 USDA quality grades can help you can find the right beef to suit your taste, budget and cooking needs. While Prime may be the holy grail steak, Choice delivers excellent quality at a more accessible price point for everyday enjoyment. And the lower grades still serve a purpose for certain dishes.
So next time you’re shopping for beef, use the USDA grades as your guide. Check for the grade stamp or read labels to pick the optimal grade of beef for your meal and get the best eating experience for the price.
Determining Beef Yield Grade
Through our yield grades, individual animal value is determined, which also affects profitability. Producers can use these USDA yield grades to market their cattle. Yield grade, simply put, is an estimate of the percent retail of the four primal cuts of beef, including the chuck, rib, loin, and round. Take a look at how the following traits are used for identifying yield grade:
- Backfat Thickness (BF): When determining carcass yield, back carries the most influence. A USDA grader will determine the overall thickness of fat based on the total fat of the carcass.
- Rib-Eye Area (REA): The rib-eye area contains muscle situated between the 12th and 13th ribs. The area is noted in square inches and measures between 11-15 square inches.
- Kidney, Pelvic, and Heart Fat (KPH): The estimated percentage of kidney, pelvic, and heart fat is the internal fat around the organs. Most carcasses host anywhere from 1.5% to 4%.
- Hot Carcass Weight (HCW): The hot carcass weight consists of an uncooled carcass, except for the hide, head, and all internal organs. For most fed cattle, the dressing percentage will be about 63% of the live cattle weight.
After the assessments have been finalized, the yield grade is then given a USDA yield grade from 1 to 5. A yield grade of 1 offers the largest amount of beef, where a yield grade of 5 will offer the least.
Knowing The Grades of Beef – USDA Grades of Beef
On the topic of quality grade, it’s all about the eating experience 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. They have been consistently used by the beef industry since 1927. Of the 8, the first three, (Prime, Choice, and Select) are the most commonly recognized by consumers and are considered food-grade labels by USDA. The USDA Agricultural Marketing Service offers the following definitions of all eight grades for both beef producers and consumers:
- Prime: Prime beef is produced from young, well-fed beef cattle. It has an array of marbling and is generally sold in restaurants and hotels.
- Choice: Choice beef is high quality, but contains less marbling than Prime.
- Select: Select beef is very uniform throughout, especially in quality and how lean it is. It is fairly tender, but since it has less marbling, it may lack some juiciness and flavor, compared to higher grades.
- Standard and Commercial: These grades of beef are most often sold as ungraded or store-brand meat.
- Utility, Cutter, and Canner: These 3 beef grades are seldom, if ever, they might occasionally be sold in the retail space. But more often than not, they are utilized to make ground beef and processed products like canned soup or frozen meals.
Beef Grades Explained – Select vs Choice vs Prime Steaks
FAQ
Is there a grade F beef?
So it might sound backward that lean meat receives a conceptual F on the beef grading scale. However, lean meat is chewier and a little tougher to swallow than higher-grade meats like prime, choice and select that we are used to seeing at the supermarket.
What is the best grade of beef to buy?
Prime, Choice, and Select are the three best grades and the ones that you’ll likely find at your butcher shop or supermarket. Additionally, in descending order of quality, the USDA classifies beef as Standard, Commercial, Utility, Cutter, and Canner.
What’s better, USDA choice or Prime?
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
What grade beef does Taco Bell use?
We use 100 percent USDA premium beef in our seasoned beef. We prepare it much the same way you prepare taco meat at home: after simmering, it is drained of excess fat and pre-seasoned with our signature blend of 7 authentic seasonings and spices.