The United States Department of Agriculture (USDA) has a voluntary grading system for beef that indicates the meat’s tenderness and level of marbling or fat This helps consumers select quality cuts at the grocery store and restaurants But what do the different USDA grades of beef actually mean? Keep reading for a simple breakdown.
Overview of the USDA Beef Grading System
The USDA beef grading system looks at two main factors
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Maturity – Younger cattle generally receive higher grades since their meat is more tender.
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Marbling – This refers to the amount of fat distributed within the lean meat. More marbling means a higher grade.
Higher graded beef tends to come from younger cattle and has more fat marbling. This fat makes the meat more flavorful, tender, and juicy.
To receive an official USDA grade, beef manufacturers must pay for a trained USDA inspector to grade the carcasses at the slaughterhouse. The inspector looks at the characteristics of the meat to assign the appropriate grade.
Once the beef is graded, it must be labeled accordingly so consumers know the grade when shopping. You’ll see the USDA shield with the grade on packaging.
The 8 USDA Beef Grades
The USDA has 8 total grades for beef. The top 5 grades are most commonly sold to consumers:
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USDA Prime – Highest grade, heavily marbled. About 3% of graded beef. Usually sold in high-end restaurants. Best for dry heat cooking like grilling.
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USDA Choice – High quality with good marbling. About 50% of graded beef. Very tender and juices. Works for dry or moist cooking.
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USDA Select – Uniform quality but lacks marbling. Leaner but fairly tender. Use moist cooking methods.
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USDA Standard/Commercial – Low marbling. Less tender. Use in stews and slow cooked dishes.
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Utility, Cutter, Canner – Very little marbling. Used in processed meats and canned goods.
Now let’s look at the top grades in more detail.
USDA Prime Beef
Prime is the highest quality grade, only about 3% of all beef achieves this distinction. It has abundant fat marbling that makes the meat exceptionally flavorful, tender, and juicy.
Because Prime beef has such heavy marbling, it is excellent for dry heat cooking methods like grilling, broiling, roasting, and pan frying. The melted fat bastes the meat from the inside to prevent drying out.
You’ll mostly find USDA Prime being served at upscale steakhouses and fine dining restaurants. It commands a premium price.
If you see Prime ribeye at the grocery store, it’s worth the splurge for a special occasion. This is the good stuff!
USDA Choice Beef
USDA Choice is the grade you’ll most often see at the grocery store and average sit-down restaurants. It makes up about 50% of all graded beef.
Choice beef has less marbling than Prime, but still contains a good amount of fat distributed through the meat. The fat keeps it tender and enhances flavor.
Choice steaks and roasts are very high quality. They can be prepared using either dry heat or moist/wet cooking methods. Grilling, pan searing, roasting, and broiling all work great.
For tougher cuts like chuck or round, braising or stewing helps break down connective tissues. So Choice offers flexibility based on the specific cut.
Overall, USDA Choice represents an excellent value for everyday meals compared to the premium costs of Prime.
USDA Select Beef
USDA Select is a lower grade with less marbling than Choice or Prime. It is quite uniform in quality but the leanness can make it slightly less tender and flavorful.
Select beef is still a good option – just don’t expect it to be as melt-in-your-mouth tender as higher grades. The lower fat content means it can become dry if overcooked.
It’s best to use moist cooking techniques for Select beef to prevent it from drying out. Methods like braising, stewing, or pot roasting work very well. Marinating helps tenderize and impart flavor too.
Whole muscle cuts like tenderloin or ribeye may be cooked using dry heat if you don’t cook past medium rare to medium doneness. Watch closely to avoid overcooking.
How Marbling Affects Flavor and Tenderness
The difference between Prime, Choice, and Select beef grades comes down to the amount of marbling or intramuscular fat.
Marbling refers to the thin streaks and specks of fat within the lean meat. It’s what creates the characteristic look of beef.
More marbling means the beef will taste better and be more tender. Here’s why:
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The fat carries flavor. It slowly melts during cooking, releasing juices and beefy flavor. More marbling = more flavor.
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The fat lubricates the meat fibers, keeping them moist and juicy as they cook. Higher marbled steaks are succulent, not dried out.
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The fat breaks down connective tissues over time through moist cooking methods. Well-marbled cuts are tender because the fat helps soften the tougher parts.
So don’t be afraid of a little fat in your beef! Marbling enhances palatability – just consume leaner cuts in moderation as part of a balanced diet.
How to Use Different Grades of Beef
Knowing the USDA grades helps inform proper cooking methods:
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Prime – Best for grilling, broiling, pan searing. Stands up to dry heat.
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Choice – Great for grilling and dry heat cooking. Also excellent braised or stewed. Very versatile.
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Select – Don’t grill or broil. Braise, stew, or cook in liquid to prevent drying out.
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Standard/Commercial – Use in long, slow cooking like pot roasts or stews to break down connective tissues.
Now that you understand the major USDA grades of beef, you can pick the right quality for your budget and cook it properly. Just look for the grade shield when shopping to be an informed beef buyer.
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.
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.
USDA Beef Quality Grading by Dan Hale
FAQ
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
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.
What are the USDA grading levels?
… Marketing Service recognizes 8 different beef grades, from highest quality to least: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner
What is the highest quality USDA grade of beef?
USDA Prime Beef
As the highest grade of beef, USDA Prime is a distinction given to just the top two percent of meats. With generous marbling and an exceptional flavor, Prime beef is produced by young, well-fed cattle. You can typically find USDA Prime steaks and roasts offered in high-end restaurants and hotels.
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 is the USDA beef grading system?
The USDA beef grading system is based on the meat’s maturity and level of fat marbling, both of which are good indicators of the meat’s tenderness.
How is beef graded?
Beef is evaluated by highly-skilled USDA meat graders using a subjective characteristic assessment process and electronic instruments to measure meat characteristics. These characteristics follow the official grade standards developed, maintained and interpreted by the USDA’s Agricultural Marketing Service.
How is meat graded?
Meat is graded by the marbling of fat visible on the meat, as well as the signs of age on the meat. The higher the grade, the higher quality the meat is overall. Here is a list of the official USDA grading standards as described by the USDA Agricultural Marketing Service, and what each grade is used for: Read More: Canadian Beef Grades Explained
How do you know if beef is USDA graded?
Consumers can find the USDA grading on the meat package label. There are eight grades of beef designated by the USDA, only the top five of which are usually sold to consumers. Lower grades are most often used for processing and use in canned goods.
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.