Being able to grade meat is a very useful tool. It lets you know what you are getting ... and wether or not its a good deal.
There are some factors that need to be considered before using the information below. A beef over the age of 30 months (2.5 years) is automatically considered to be commercial or lower.
Grade |
Characteristics |
Suggested Use | Picture # |
Prime |
Has abundant marbling and is generally sold in restaurants and hotels. | Prime roasts and steaks are excellent for roasting, broiling, and grilling (dry heat methods). | 1 & 2 |
Choice |
Has less marbling than Prime grades, but is still high quality. | May be cooked with dry heat. Be careful not to over cook roasts from rump, round, and blade chuck. A meat thermometer can be helpful in cooking to a safe temperature. | 3, 4, & 5 |
Select |
Leaner than the higher grades. Fairly tender but may lack some juiciness and flavor of higher grades. | Only the loin, ribs, and sirloin should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture. | 6 |
Standard |
Has no marbling. Will lack juiciness and flavor of higher grades. | May be sold as ungraded or "store brand" meat. | |
Commercial |
May have marbling, but comes from a more mature animal and will lack tenderness. | May be sold as ungraded or "store brand" meat. | |
Utility, Cutter, Canner |
Meat from mature animals which lacks marbling. | Usually only sold as ground beef or processed meat. | |
Picture #1 |
Picture #2 |
Picture #3 |
 Moderately Abundant |
 Slightly Abundant |
 Moderate |
Picture #4 |
Picture #5 |
Picture #6 |
 Modest |
 Small |
 Slight |
Pictures from Purdue University Animal Sciences |
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