Meat Grading

Beef is graded for quality by U.S. Department of Agriculture (USDA) graders according to standards established by the USDA. Grades are based on the amount of marbling (flecks of fat within the lean) and the age of the animal. The quality grades indicate palatability characteristics such as tenderness, juiciness and flavor. While there are eight quality grades for beef, the three available to most consumers are Prime, Choice and Select. Prime has the most marbling. It is produced in limited quantities and usually sold to fine restaurants and specialty meat markets. Choice falls between Prime and Select. Of these three, Select has the least amount of marbling, making it leaner but often not as tender, juicy and flavorful as the other two top grades. Most markets today offer a selection of Choice and Select cuts. Grading is optional and is paid for by meat processors. The cost is ultimately reflected in the price of meat. Due to closer trimming of fat, the stamps shown may not be visible on retail cuts.