Beef meat grades

The USDA gradings have become a trusted symbol that reassures consumers they are purchasing safe, high-quality American beef. Quality grades are reflective of the eating quality of beef.

USDA Graders evaluate the distribution on marbling in the ribeye. The age or maturity of the animal is also factored into the quality grade. There are eight total quality grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. It is the highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.

The majority of the steaks sold in the retail cooler at the local supermarket are going to fall into Prime, Choice or Select.

Choice is still high-quality beef, but with less marbling than prime. Consumers are going to receive a delicious and juicy eating experience. It is widely available in foodservice industry and retail markets.

Select: fairly tender, but with less marbling; more uniform and leaner than higher grades. Utility, Cutter and Canner: These grades of beef are seldom, if ever, sold at retail. Instead, they are used to make ground beef and processed products such as canned soup or frozen meals.
Beef meat grades