This isn’t exactly an industry secret, but not all beef is created equal. Age, breed, diet, and living conditions are among the factors that determine the quality of beef from a particular animal. To help the average American compare steaks and other cuts of beef, the USDA runs a voluntary grading program that assesses meat quality in terms of maturity and marbling (or intramuscular fat, which directly affects tenderness and flavor). You’ve surely seen those USDA grade shields when roaming the meat section of your local grocery store, but what do the corresponding designations actually mean? Our friends at BBQGuys break down the USDA beef grades below.
The USDA Agricultural Marketing Service recognizes 8 different beef grades, from highest quality to least: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Virtually everything sold in grocery or retail stores falls within the top 3 grades — we’re willing to bet those were the only ones you recognized — while lower-quality meat is usually repurposed in a variety of ways that we’ll cover below. But before we run down what each grade means, let’s discuss the USDA’s beef-grading system.
How Is USDA Beef Graded?
USDA meat graders evaluate each side of beef using a mix of subjective assessments and electronic measurements. The process begins by cutting the beef carcass in half longways, then in half down the center of the animal to create 4 quarters. The second cut is made between the 12th and 13th ribs to give graders the best view of the ribeye, which tells the evaluators all they need to know about the beef in question. Using the ribeye as a guide, the USDA meat inspector takes 2 main points into account:
- The distribution of marbling, or intramuscular fat
- The skeletal maturity of the carcass
Marbling is the major indicator of tenderness, juiciness, and overall flavor. From best to worst, marbling is scored as abundant, slightly abundant, moderate, modest, small, and slight. The skeletal maturity of the beef also matters because, generally speaking, older cattle produce tougher meat. It’s no coincidence that Prime, Choice, and Select meat always come from cattle that haven’t reached full maturity. When taken in tandem with the color and texture of the meat, the factors listed above form the quality grades we’re used to seeing on beef packages.
Meat graders also judge a side of beef based on its yield of usable meat, but that matters far more to cattle farmers and wholesale purchasers than the average consumer. Additionally, the USDA recently developed USDA-Certified Tender and Very Tender ratings to further assist shoppers in their quest for the best-tasting steaks and beef products. For the purposes of this article, though, we’re going to stick to the main 8 USDA beef grades, which indicate a safe, healthy, and high-quality piece of American meat.
USDA Prime Beef
Highest-quality American beef from well-fed cattle with an abundance of marbling
Simply put, USDA Prime is the highest-quality beef available in the USA, making it perfect for high-heat grilling. It’s always harvested from young, well-fed cattle with an abundance or slight abundance of marbling, and at most, only 5% of cattle harvested in America meet Prime grading requirements. This huge amount of intramuscular fat results in extreme tenderness, juiciness, and flavor — unsurprisingly, high-end steakhouses and restaurants typically sell USDA Prime steak.
USDA Choice Beef
High-quality beef with moderate to small marbling, resulting in a highly varied grade
This beef grade is still home to high-quality meat that’s a wallet-friendly alternative to Prime steaks, though there’s a massive amount of variation among the products. Qualifying beef can have moderate, modest, or even small marbling, and roughly 70% of all cattle meets USDA Choice requirements. Because this grade is so attainable, you might find lower-end Choice cuts that resemble Select beef, or higher-end Choice products that could pass for Prime steaks.
To navigate this sometimes-murky beef grade, many butchers, restaurants, and meat services make wholesale purchases of what’s known in the industry as “Top Choice” or “Upper Choice.” beef. This sub-category includes only the upper ⅔ of the grade, meaning USDA Choice steak with moderate or modest marbling as noted by USDA beef graders. Just 20% of all Choice meat makes the cut for Top Choice, which is often Angus beef. Wholesale purchasers with Top Choice programs submit their specifications to the USDA; with those requirements in place, beef inspectors know to set aside qualifying meat products for such programs at the time of inspection.
Indeed, grocery stores and other retailers are often left with small-marbled Choice cuts after the wholesale buyers have had their pick of the higher-end meat. Knowing that key difference helps when determining your approach to cooking USDA Choice beef: higher-quality and more tender cuts are great for grilling and other dry-cooking methods, while lower-quality and less tender cuts can be improved with the addition of liquids in cooking (think braising and smoking). Pay attention to marbling and whether the meat is marketed as Top Choice to help figure out which cooking style is best.
USDA Select Beef
Uniform, mostly lean meat with slight marbling and less tenderness
Select-graded beef is far more uniform than Choice, with the vast majority featuring only slight marbling. As a result, the meat is leaner, less juicy, and less tender than what you’ll find in Choice and especially Prime packaging. To counteract that natural toughness, USDA Select steak should be either marinated before hitting the grill or cooked using a wet method like braising, stewing, or steaming. This type of beef is widely available and the cheapest of the 3 main grades, but you’ll almost always be better off paying a bit more for a Choice cut if it’s destined for the grill.
USDA Standard & USDA Commercial Beef
Low-quality meat with next to no marbling; often sold as store-brand
You’ll almost never find beef labeled with these grades; instead, such cuts are usually packaged without a grade or as store-brand meat at low costs. USDA Standard and Commercial beef contains an extremely minor amount of marbling, meaning it’s seriously lacking in terms of tenderness and flavor. If you have to purchase beef from these grades, use it in a stew or employ another slow-cooking method to avoid a dry and chewy meal.
USDA Utility, USDA Cutter, & USDA Canned Beef
Lowest-quality meat that may totally lack marbling; used in ground beef or canned products
Beef that receives any of these 3 grades is generally harvested from older animals and may completely lack intramuscular fat. That’s a recipe for tough, dry meat, which is why most of this low-quality beef is used to make ground beef and processed or canned products. (Because ground-beef mixtures often include pure fat trimmed from other cuts, these leaner pieces are helpful in adding substance to the blend.) USDA Utility, Cutter, and Canner beef is seldom, if ever, sold at stores as a whole cut of beef, even as ungraded meat.
What about Wagyu Beef?
The 2 types of Wagyu — Japanese Wagyu and American Wagyu — are subjected to different grading standards. Obviously, purebred Japanese Wagyu isn’t graded by the USDA because such cattle aren’t raised or harvested on American soil. Japan’s Wagyu grading system is quite different and more rigorous than what we do here in the States, so check out our Wagyu beef article if you’re interested in how it’s done.
However, it goes without saying that the USDA takes great interest in American Wagyu, which is usually a USA-raised crossbreed of black Angus cattle and Japanese Wagyu. Wagyu beef from American Wagyu producers receive grades from the USDA, usually either Prime or Choice thanks to their exquisite marbling. Combine that with the robust texture of Angus beef we all know and love, and you’ve got a cut of meat worthy of the Wagyu mystique.
Look for USDA Grade Shields
Next time steak is on the menu, survey the available options and take the USDA beef grade shields into account. Is Select all they have, and is that good enough for what you have planned? Does that Choice steak look marbled enough to be worth your dollar? Is it finally time to splurge on a Prime cut? Whatever you decide, you’re now primed to be a smarter shopper, a better cook, and a more satisfied meat-eater.