What are the Different Grades of Beef

Most people associate lean muscle with health and vitality. So it might sound backward that lean meat receives a conceptual F on the beef grading scale. However, lean meat is chewier and a little tougher to swallow than higher-grade meats like prime, choice and select that we are used to seeing at the supermarket.

So whether you’re a restaurant owner trying to decide what types of ground beef to buy or the average Joe just wanting to be an informed consumer, this guide will answer the questions, what are the different grades of beef? How many are there? And how are they graded?

How is Beef Graded?

The United States Department of Agriculture (USDA) assigns meat grades to beef based on their percentage of marbling, which refers to the degree of fat interspersed within the lean meat. Several other factors also affect how the beef is graded:

Age of the Cattle

The cow’s age makes a big difference in the quality and tenderness of the meat. Most beef in the US comes from steers and heifers, which are sent to the slaughterhouse between 18-24 months old and will later receive a prime, choice or select grade. Younger cows have less connective tissue, which would make the meat more grisly and harder to chew. As cows age, their muscles begin to stiffen, and the meat develops a gamey flavor. On the other hand, there is a growing market for mature beef for people who enjoy the more developed and intense flavors that only come with age.

Degree of Marbling

As already mentioned, marbling is the percentage of fat that dissects the beef. Like most foods, the higher the fat content, the better the taste and beef is no exception. Prime beef has as high as 8-13% fat, choice meat is anywhere between 4-10% and select has as little as 2-4%. The other 5 grades have fat content so low as to be negligible.

Color

Beef ranges in color from light red to deep purple. There’s nothing wrong taste-wise with darker-cutting meat, only that the cattle experienced heavy stress before slaughter, either through drastic ambient temperature changes or rough handling. As you can imagine, consumers might take issue if you tried to sell them a purple steak at the grocery store, so these cuts are usually cooked before being sold.

Texture

As you might have noticed, there is a significant correlation between meat texture and the beef-eating experience. Older cows tend to produce coarser meat. That’s why the USDA imposes a 30-month age restriction on steers, heifers, and cows as a prime, choice, and select beef quality control method. From a foodservice perspective, tougher beef takes longer to prepare and doesn’t always produce meal-worthy results.

Keep in mind that participating in grading beef is a paid service by the USDA and 100% optional for ranchers. For those cattle farmers producing beef that falls below the first three grades, it’s not worth the time, effort and money to get their product graded. After all, you wouldn’t want to advertise that you’re selling low quality hamburgers.

What are the Different Grades of Beef

It should also be noted that low-quality beef only refers to the degree of tenderness, juiciness, flavor and overall palatability of the beef-eating experience. Regardless of whether the meat is fall-of-the-bone tender or an exercise of the mouth, the food grade label is in no way a reflection of the beef’s inherent nutritional value.

For example, a portion of prime beef will have the same amount of protein and vitamins as a portion of canner beef – you just might be chewing a little longer on the latter. Even so, you can better assess the tradeoffs between price and taste by knowing the different types of ground beef.

What Are the Beef Quality Grades from Highest to Lowest?

1. Prime – Prime is the highest grade beef on the American market because it has the highest percentage of marbling, which we associate with a tender, juicy steak. Indeed, it tips the scales with an 8-13% fat content.


2. Choice – Beef receives this grading when it has 4-10% fat. Not as high as a prime cut, but still considered a top-tier option. Its rich, savory flavor shines through, especially when roasted, grilled or broiled.


3. Select – Select-grade beef contains 2-4% of fat, so it won’t be as tender or flavorful as your higher-grade beef, but it will be more economical. If you’re trying to keep costs down amidst rising inflation, you can slow-cook select beef to increase its tenderness and texture. Or, include it in dishes where its rubber-like mouthfeel can be hidden behind other ingredients.


4. Standard – Standard marks the end to what’s considered the 4 highest quality grades of beef. From here and below, beef is sold as ground or processed in the forms of jerky, sausage, bologna, hot dogs and other products where the lack of intramuscular fat doesn’t affect the taste. Restaurants will typically only buy from the top three grades of meat because taste is reputation. Still, grocery stores might slap their brand name on it to sell at an affordable price.


5. Commercial – Commercial grade beef is synonymous with economical and lower quality and typically goes ungraded and unlabeled. That’s because commercial beef usually finds its way into lean ground beef blends, which are preferred for those summertime hamburger cookouts.


6. Utility – Utility and below isn’t usually sold in a retail setting. Since the meat comes from leaner, older cows, it lacks the marbling that makes for a tender and juicy steak dinner.


7. Cutter – If you’ve read through the previous meat-grade blurbs, you’ve probably already guessed where this is headed. Like utility, cutter beef wasn’t ever meant for the dinner plate. Rather, cutter meat has only a very slight degree of marbling that doesn’t make it suitable for retail sale.


8. Canner – How low can you go? Canner is the lowest quality meat grade that can be legally sold on the US market. It’s classified as “canner” because it usually shows up in canned foods. But don’t go vowing to never eat your favorite beef stew just yet. Most canner-grade meats find the end of their product life cycle in pet food.

Prime Vs. Choice Vs. Select

The three most widely recognized grades of beef that most commercial and residential consumers purchase will sport a USDA prime, choice or select badge. Prime beef is the highest grade the USDA can award, with choice and select coming in second and third.

That’s why you’ll see prime beef adorning the menus at fine dining restaurants and upscale hotels rather than the local supermarket. Choice and select grades are still plenty delectable, but it also won’t cost over $70 to feed a family of four a single roast dinner.