There are eight beef quality grades. The age or maturity of the animal is also factored into the quality grade. © 1997-2016 American Meat Science Association. Prime is the highest quality of beef available. The highest grade of beef in the us is USDA Prime; however American Wagyu(american breeds crossed with Kobe cattle from Japan) is graded by Bronze, Silver, and Gold. Drink Too Much, U.S. However, it has less marbling than the other ribeye. http://blogs.usda.gov/2013/01/28/what%E2%80%99s-your-beef-%E2%80%93-prime-choice-or-select/, http://www.porkfoodservice.org/determining-pork-quality/#.VkyPcHkvmM, http://www.americanlamb.com/wp-content/uploads/2015/01/American-Lamb-For-American-Tables.pdf. Marbling can also improve flavor and moisture just like it does in beef. What's Your Beef: Prime, Choice or Select? Grades B and C are generally only used in processed products. Up to 50% of graded beef reaches AAA quality and status. Source: http://www.porkfoodservice.org/determining-pork-quality/#.VkyPcHkvmM-. Grading has become an invaluable marketing tool that American consumers have learned to trust. Lamb grades are based on age, conformation (carcass muscling), and other lean quality factors such as color. They do compare to the top three usda grades. It is generally sold only ground or in processed meat products. The most tender cuts are best for dry cooking methods, while those with less marbling are better served by slow cooking, sauces and marinades and other methods of retaining moisture. The majority of the steaks sold in the retail cooler at the local supermarket are going to fall into Prime, Choice or Select; examples of these are shown below. The next grade down is choice. The USDA grading system breaks down the quality grades of beef into Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Beef Quality Grades (Eight) There are eight beef quality grades. Barrows are young, castrated hogs and gilts are young female hogs. The majority of the steaks sold in the retail cooler at the local supermarket are going to fall into Prime, Choice or Select; examples of these are shown below. You will notice a lighter color in veal than beef, and the bones are smaller and softer. More than 90 percent of lamb in the US will grade USDA Prime or Choice. Choice is still high quality beef that has less marbling than Prime. Generally poultry in stores will only be Grade A, free from bruising and broken bones. This beef is obtained from young cattle who are very well fed. Commercial grade actually has some marbling, but the animal is more mature and the meat will likely be tough without treatment. U.S. Utility
Quality grading is a voluntary service that is provided by the USDA and paid for by the processors and producers. Marbling is the white pieces of fat that are seen inside the lean. Pork sold in stores is rarely graded because the meat is generally more uniform and tender than other meats. U.S. Cutter, 38 Million Adults In The U.S. The Japanese beef grading system gives Wagyu beef a grade from 1 to 5, with 1 being the lowest and 5, the highest. Yet like Prime, the AAA grade is a very high-quality category that will provide a juicy, tender cut of beef that is resilient in a variety of cooking methods. The grading service provided by the United States Department of Agriculture (USDA) is not, as you might expect, a regulatory action, but a voluntary process paid for by the members of the meat industry to promote quality and communicate levels of quality to consumers. The high level of marbling makes them great for grilling and other dry cooking methods. 5. AA. This is the first and highest grade in all beef grades. It is characterized by generous fat marbling. Finally there is utility, cutter, or canner grade that has no marbling and comes from a more mature animal. To prepare a Prime roast or steak, try a dry-heat cooking method like broiling, roasting or grilling. Barrows and gilts are only grades as 1,2,3,4 and utility, while sows are graded 1,2,3, medium and cull. It, too, will likely be sold as a store brand without grading indicated. The ribeye on the right does have less fat along the ribeye. Which package are you more likely to choose? In addition in has a duller color to the meat. Select meats have less fat than the higher grades, but is probably still tender. When buying pork, you should look for firm texture with good marbling and a grayish pink color. 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). The flavor and level of juiciness will also be less, making marinades, slow cooking, and other wet cooking methods more appropriate than dry heat. Beef carcasses are cut between the 12th and 13th rib, making the ribeye easy to view.
The chart below helps to demonstrate the variations in pork quality. U.S. By itself or as a great addition to your meat dish, this tomato basil salad is incredible. 4. Veal is categorized into five grades, since there will be no mature animals. Prime beef is considered the highest grade, with a higher amount of marbling.
As a consumer you also monitor the quality of steaks you purchase, look at the two ribeyes below. There are five quality grades: Prime, Choice, Good, Utility, and Cull. Select (formerly Good) – lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness. The highest grade of beef is USDA Prime. They have the most marbling and are sure to provide a wonderfully juicy and extremely tasty eating experience. Prime roasts and steaks are excellent choices for grilling, broiling, or roasting as … The USDA does not grade pork in the same way it does beef. Source: http://www.americanlamb.com/wp-content/uploads/2015/01/American-Lamb-For-American-Tables.pdf, The webinar examined the science relating to grass-fed and grain-fed beef in terms of sustainable... read more », Kris Sollid, Registered Dietitian with the International Food Information Council and Sarah Romo... read more ». 6. Prime is the highest quality of beef available. Choice is the middle and most common grade. Quality grades are reflective of the eating quality of beef. Adult male hogs are not graded. Pork carcasses are not ribbed, and grades of pork are determined by back fat thickness and carcass muscling. The USDA grading system breaks down the quality grades of beef into Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. 3. 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). United States Department of Agriculture (USDA) Graders evaluate the distribution on marbling in the ribeye. 2. Prime roasts and steaks are excellent choices for grilling, broiling, or roasting as they will retain moisture and flavor while cooking.