When choosing beef, it is essential to understand how the different grades impact the flavor and tenderness of the meat. The United States Department of Agriculture (USDA) grades beef based on the amount of marbling, age, and meat quality.
Crave a tender slow-cooked roast or juicy grilled steak? Then you must select the grade of beef that best impacts the tenderness, juiciness, and overall flavor.
What is the Best Grade of Beef?
How do you know which grades of beef to buy? Simple. Several grades are assigned by the USDA. These indicate the quality of the meat you are selecting. Usually, USDA Prime is the best grade of beef and is the highest grade available in most markets in the United States.
Prime beef comes from young, well-fed cattle. It has a lot of marbling, meaning there is plenty of fat throughout the muscle tissue. Think tender, juicy beef many chefs and meat lovers look for when they shop for steaks. In addition to Prime, Choice, and Select are also chief among the meat grades available in the US.
What’s the difference? Choice beef has high quality but with less marbling than that found in Prime. Select beef is not as tender as the others but is ideal for slow cooker recipes and stews. While USDA Prime beef is best, it is usually more expensive and harder to find.
What Are the Five Yield Grades of Beef?
The USDA uses a system of grades to evaluate beef based on how much usable meat comes from a cow. They determine the grades according to how much external fat, or ‘trim,’ is available.
Yield Grade 1
The highest yield grade indicates a lot of usable meat. Top-graded carcasses have a little external fat and are usually leaner.
Yield Grade 2
This meat has more external fat but still has a satisfactory amount of usable meat.
Yield Grade 3
Mid-grade beef is average. It has some external fat and enough usable meat to still be of profit. This meat is not the one you would pick for a special occasion, but it is affordable, which makes it an excellent selection for weeknight dinners.
Yield Grade 4
These cows have more fat than the previous grades. As a result, there is less usable meat.
Yield Grade 5
External fat and less usable meat put this beef in the lowest yield grade category.
Yield grade can affect beef quality and price. Higher yield grades are usually more expensive because they provide more usable meat.
What Are the Beef Quality Grades in Order From Highest to Lowest?
Beef quality grades apply to the meat sold in the US. Other countries grade beef differently or not at all. In the United States, the grading process is voluntary. Producers may choose not to participate.
- USDA Prime: Sourced from young, well-fed cattle with abundant marbling throughout the muscle tissue. It is highly sought after for its exceptional quality and taste.
- USDA Choice: Good quality beef with moderate marbling to ensure tenderness and flavor.
- USDA Select: This is tender meat with less marbling than Prime or Choice beef. Select beef is leaner than higher grades, making it more suitable for slow-cooking methods.
- USDA Standard: Ungraded store-brand meat of a lower quality, often used for processed products like hot dogs and sausages.
- USDA Commercial: Not sold in retail, this ungraded meat is tough, and frequently used for ground beef and other processed meat
What is the Highest Grade of Beef?
That would be USDA Prime. This well-marbled, tender, succulent beef is the best selection of beef in America. While prime and choice beef has a higher price point, you can taste the difference. Prime beef is tops when it comes to texture and nutritional value. Here’s why:
Well-marbled beef is tender and easier to chew, as the fat helps to break down the muscle fibers.
2. Nutritional Value
Beef from well-fed cattle that are free of antibiotics and hormones can be more nutritious than beef from animals raised in less optimal conditions.
3. Healthy Fats
Beef from grass-fed cattle contains higher levels of healthy omega-3 fatty acids and is lower in unhealthy saturated fats. While prime beef is often corn-fed, some varieties are grass-fed. If possible, select grass-fed for the best flavor and nutritional benefits.
High-quality beef can be used in many recipes and cooking methods, as it is less likely to to toughen or dry out when cooked.
Which is the Lowest Grade of Beef?
USDA Select is rated the lowest. This grade is assigned when cattle are not as well-fed. The meat has less marbling than Prime or Choice. Select beef is leaner and not as tender. Good chefs can still get a lot of use out of it when they use it for slow cooking, braising, or stewing.
Select beef is not as expensive as Prime or Choice beef, and it does not have the flavor and tenderness found in those higher grades. Fast food chains and smaller grocery stores use it to make ground beef and processed products.
One reason for the lower quality of Select beef is that it often comes from older cattle. Older cows produce tougher and less flavorful meat, making it less desirable for high-quality cuts of beef.
What is the Most Common USDA Beef Grade?
You’ll find USDA Choice in grocery stores and served in restaurants. Among the most common grades of beef in the US, Choice refers to meat that has a moderate amount of marbling from cows usually less than three years old.
The marbling found in Choice beef helps keep it moist and flavorful as it cooks. However, too much marbling can cause the meat to be greasy. Prime beef is the highest quality and most succulent cut of beef. However, many chefs prefer Choice because it gives a good balance of flavor and tenderness.