When it comes to tasty, tender steaks and roasts, not all beef is created equal. The USDA assigns quality grades to beef based on marbling, age, and quality traits. These grades provide an indication of flavor, tenderness and juiciness, with Prime representing the pinnacle of quality.
Understanding the differences between the eight USDA beef grades helps you select excellent cuts of meat. Keep reading to learn about each grade, what affects the classifications and how they impact the eating experience.
Overview of USDA Beef Grading System
The United States Department of Agriculture (USDA) assigns quality grades to beef based on two main factors:
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Marbling – The intermuscular fat seen as white specks in the lean red meat. More marbling means higher quality.
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Maturity – Determined by the age of the animal at slaughter based on characteristics of the bones and meat. Younger cattle produce more tender beef.
Professional USDA graders assess these factors and assign one of eight possible grades from highest to lowest:
- Prime
- Choice
- Select
- Standard
- Commercial
- Utility
- Cutter
- Canner
However, Prime, Choice and Select are the top grades seen by consumers. Lower grades go into processed items or pet food.
Prime – The Highest Quality Grade
Prime beef comes from young, well-fed cattle and contains the most abundant marbling. It makes up only about 2-3% of all graded beef in the US.
Due to the generous fat marbling, Prime beef is incredibly tender, juicy and flavorful. When cooked, the fat melts into the lean adding butter-like richness. Prime steaks are a luxury dining experience.
Some characteristics of USDA Prime beef:
- Highest degree of marbling, typically 8-13% fat
- Smooth, fine-grained texture
- Comes from young cattle under 42 months old
- Sold in high-end steakhouses and fine dining restaurants
- Commands a premium price for unparalleled eating experience
Due to limited supply, finding authentic Prime beef requires careful sourcing from quality suppliers. But the extra splurge is worth it for special occasions or as an exceptional gift.
Choice – The Standard for Quality
The majority of beef sold falls under the Choice grade. Choice beef has slightly less marbling than Prime, but is still produced from high-quality well-fed cattle.
Choice beef contains about 4-10% fat marbling. This renders it tender and flavorful when cooked, while keeping costs more reasonable than Prime cuts. Choice beef is sold everywhere from supermarkets to nice steakhouses.
Characteristics of Choice beef:
- Moderate marbling of 4-10% fat
- Fine texture with no coarseness
- Comes from young cattle under 30 months old on grain-finishing diets
- Tender, flavorful and juicy yet affordable for restaurants and consumers
- Popular for grilling cuts like ribeye, strip steak and tenderloin
For a satisfying yet affordable steak experience, Choice is hard to beat. The marbling provides rich beefy flavor and tenderness.
Select – A Leaner, Budget-Friendly Option
Select beef lies between Choice and Standard grades. It comes from cattle that are still relatively young and well-fed but have less marbling.
Select beef may contain as little as 2-4% fat marbling. Less fat means Select cuts are not as naturally tender and moist. However, the leanness makes Select a smart budget option.
Here’s an overview of Select beef qualities:
- Little marbling with only 2-4% fat
- Moderate tenderness but can be chewy due to less fat
- Uniform in appearance with no dark cutters from older cattle
- Sold in most grocery stores for consumers seeking lower prices
- Works well for stews, braises and ground beef with added fat
Select’s affordability makes it popular. However, the lower fat content means it lacks the richness and depth of flavor of the two higher grades. Proper cooking helps maximize Select’s tenderness.
Grades Below Select
The quality grades below Select beef are rarely seen unlabeled in stores and are used predominantly in processed items or ground meats. Here’s an overview:
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Standard – Minimal marbling, less tender. Sold as store brand or ungraded beef.
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Commercial – Low quality, virtually devoid of marbling. Used in lower-priced processed meats.
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Utility – Low quality, no marbling. Used in canned meats or frozen foods.
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Cutter – Very low quality, uneven, practically untender. Occasionally used in lower-priced ground beef.
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Canner – Lowest quality grade. Tough with variation in texture. Used in pet foods.
When purchasing beef, look for at least the Select grade to ensure reasonable quality and flavor. Prime and Choice offer superior eating satisfaction.
How Grades Impact the Flavor of Beef
The abundance of fat marbling is what gives high quality beef its trademark succulent texture and rich taste when cooked. Here’s how the grades compare:
Prime – The generous marbling melts into the lean meat during cooking, keeping it incredibly juicy while adding robust, almost buttery beef flavor. A sublime steakhouse experience.
Choice – Well-marbled for juiciness and bold beefy taste, but slightly less rich than Prime. Still wonderfully tender and flavorful.
Select – Much leaner with a moderately beefy flavor. Can taste somewhat dry if overcooked due to less fat, but still reasonably tender.
Lower grades like Standard have very little marbling so turn out bland, dry and chewy when cooked. Flavor and texture improve when used in ground or stewed applications.
Tips for Selecting Excellent Beef
Knowing the grades helps identify quality cuts, but you can further evaluate beef by looking for:
- Bright cherry red color – Darker hues indicate age
- Fine-textured, smooth grain – Avoid coarse or stringy meat
- Even marbling distribution – Fat should be finely speckled throughout
- Minimal connective tissue or gristle
- Proper labeling including USDA grade stamp
-Ideal ageing – Dry aged beef has more concentrated flavor
With knowledge of the beef grading system, you can upgrade your home grilling and find cuts that perfectly match your tastes and budget. Splurge on Prime or Choice for special events or when you crave the ultimate steak.