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Beef Grades |
The first standards for grading beef were put into service in 1917. Since then, United States Department of Agriculture inspects and assigns beef one of seven grades. The grades are, in decreasing order: Prime
Most meat found in supermarkets is Choice. Prime is available from butchers and the meat counter of upscale supermarkets. Grades below Select are usually used for products like cold cuts and sausage. The primary factor in determining the grade of beef is the amount of marbling present. Marbling refers to the mixture of fat in the muscle tissue. Meat with a lot of marbling has a lot of small strands of fat mixed into the meat, creating a marble-like appearance. The fat makes the meat tender when cooked, so the more marbling, the better the beef is.
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