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Each USDA beef quality grade is a measure of a distinct level of quality -- and it takes eight grades to span the range. They are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
Only 2% of the beef in the U.S. is graded Prime. It has abundant marbling and is generally sold in restaurants, hotels and high end websites.
The grades most widely sold are USDA Choice and USDA Select. Choice and Select are found in grocery stores and over the web.
Standard and Commercial grade beef frequently is sold as ungraded or as "brand name" meat.
The three lower grades -- USDA Utility, Cutter, and Canner -- are seldom, if ever, sold in stores but are used instead to make ground beef and other meat items such as frankfurters.
Following are photographs of rib steaks in the top three beef grades, together with a description of the level of quality that can be expected in each of these grades.
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Look for these shields on packages of meat. |
USDA Prime: Prime grade beef is the ultimate in tenderness, juiciness, and flavor. It has lots of marbling -- flecks of fat within the lean -- which enhances both flavor and juiciness. |
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USDA Choice: Choice grade beef has less marbling than Prime, but certain or upper 2/3 choice can attain a higher quality. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful. |
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USDA Select: Select grade beef is very uniform in quality and somewhat 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. |
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