What are beef quality grades and what do they mean?

Have you wondered what "choice", "prime", or "select" mean?

Well, you're not alone.

They are beef quality grades or grades of beef.

There are 8 beef quality grades.

The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter).

1. U.S. Prime is the highest in quality & intramuscular fat, only 2% of carcasses grade as Prime. It's sold mostly to upscale restaurants & hotels.(think "best steak of my life")
   
   
   
   
2. U.S. Choice is high quality & is used widely in foodservice industry and retail supermarkets. This is the most common grade you'll find at restaurants like the Outback & Applebees.
   
   
   
   
3. U.S. Select is the lowest grade commonly sold at retail stores. It's very lean but because of that is less juicy & tougher than choice & prime.
   
   
   
   
4. U.S. Standard is lower quality but more economical. (think dry and tough) Probably won't see this grade at your market.
   
   
5. U.S. Commercial is low quality, generally from cull cows and bulls. You won't find this in your grocery store.
   
   
6. U.S. Utility is also low quality, used mostly by processors and canners. You won't find this in your grocery store.
   
   
7. U.S. Cutter again low quality, used mostly by processors and canners. You won't find this in your grocery store.
   
   
8. U.S. Canner ...more low quality, used mostly by processors and canners. You won't find this in your grocery store.