| USDA Grades of Beef
Within a maturity group, marbling (the amount and distribution of intramuscular fat) within the ribeye is the primary determinant of USDA Quality Grade. Visual evaluation of marbling in the ribeye (at the 12th rib cross-section) are related to differences in eating quality of beef. Beef cuts with high levels of marbling are more likely to be tender, juicy and flavorful than the cuts with very low levels of marbling. Studies suggest that beef from carcasses grading at least USDA Select are likely to acceptable in eating quality for most consumers. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Percent of Intramuscular Fat For USDA Quality Grades | ||
Percentage Intramuscular Fat | USDA Quality Grade | Degree of Marbling |
11% and Above | Prime+ | Abundant 00-100 |
9.5% - 11% | Prime° | Moderately Abundant 00-100 |
8% - 9.5% | Prime- | Slightly Abundant 00-100 |
7% - 8% | Choice+ | Moderate 00-100 |
5% - 6% | Choice° | Modest 00-100 |
4% - 5% | Choice- | Small 00-100 |
3.5% - 4% | Select+ | Slight 50-100 |
3% - 3.5% | Select- | Slight 00-50 |
2.5% - 3% | Standard+ | Traces |
2.5% and Below | Standard- | Practically Devoid |
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Beef quality refers to the expected eating characteristics (tenderness, juiciness and flavor) of the cooked product. USDA Quality Grades are used to reflect differences in expected eating quality among slaughter cattle and their carcasses. |
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Prime grade - is produced from young, well-fed beef cattle. Only 2% of the beef in the U.S. is graded Prime. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (i.e., roasting, broiling, and grilling). · Choice grade - 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, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat, but be careful not to overcook them. Using a meat thermometer takes the guesswork out of cooking and assures a safe internal temperature: 145 ° F is medium rare; 160 ° F, medium; and 170 ° F, well done. Choice Grade is also subdivided further by Yield Grades. · Select grade - is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor. · Standard and Commercial grades – frequently are sold as ungraded or as "store brand" meat. · Utility, Cutter, and Canner grades - are seldom, if ever, sold at retail but are used instead to make ground beef and processed products. |
More Detailed Information on Beef Grades - Including Photographs! |
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Last Updated: Friday, October 16, 2009 11:53 AM
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