Definition: Grades of Beef
The USDA grade beef at eight quality grades. The grades are based on two main criteria: the degree of marbling in the beef, and the maturity. US Prime beef is sold to hotels and upscale restaurants. Only 2% of graded beef is Prime.
- U.S. Prime – Highest in quality and intramuscular fat, limited supply.
- U.S. Choice – High quality, widely available in food service industry and retail markets.
- U.S. Select – lowest grade commonly sold at retail, acceptable quality but less juicy and tender due to leanness.
- U.S. Standard – Lower quality yet economical, lacking marbling.
- U.S. Commercial – Low quality, lacking tenderness, produced from older animals.
- U.S. Utility
- U.S. Cutter
- U.S. Canner
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Definition | Stacy | 
2009/04/03 12:42 AM
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