USDA Beef Quality Grades Explained & Best Grade of Beef

Prime, Choice, Select & The Best Grade of Beef

Ever wondered what the best grade of beef is and why some steaks cost more than others? It all boils down to the quality grades assigned by the United States Department of Agriculture (USDA).

USDA choice steaks at grocery store in packages with USDA stickers

This system doesn't guarantee safety, but it does tell you about the quality of beef, including its tenderness, juiciness, and flavor. As someone who buys half a cow every year directly from the rancher, I've learned a lot about different grades of beef.

Before we explore the different grades, it's important to understand the process behind beef grading. This system relies on trained USDA graders who visually assess and electronically measure various characteristics of the beef carcass, including degree of marbling, meat color, carcass weight, and the ribeye muscle.

These assessments follow official grade standards developed by the USDA's Agricultural Marketing Service to ensure consistent and objective evaluation.

USDA graders assess various aspects of the carcass, not just individual cuts of beef. This includes factors like overall marbling, muscle size and maturity, and even bone structure!

Let's delve into the three most common grades: Prime, Choice, and Select.

USDA Prime Beef: The Best Grade of Beef

Think of a prime steak as the king of the beef world. Prime is the highest grade of beef. It boasts abundant marbling - beautiful flecks of white fat running throughout the lean meat.

While age of the animal can influence marbling, younger cattle generally have less, contributing to the leaner profile of Select cuts. Prime is the best grade of beef, and comes from well-fed older cattle aged 2-3 years, allowing for abundant marbling development.

This intramuscular fat (fat within the muscle), with a marbling score of 10 or higher, melts during cooking, resulting in incredibly tender, juicy, and flavorful cuts. Due to its superior quality, prime beef is less common at the grocery store and is usually found in high-end restaurants and butcher shops.

Prime cuts are perfect for special occasions and best suited for high heat cooking methods like grilling, broiling, or roasting.

Prime beef, while costing more due to its superior quality, elevates the dining experience with its exceptional marbling, tenderness, juiciness, and flavor.

USDA choice beef sticker on beef package

Choice Beef: The Versatile Champion

Choice beef is the most popular grade, making it readily available in most grocery stores. It has less marbling than prime, but it's still high quality with excellent flavor. This versatile grade is perfect for a wide range of cooking methods, from grilling and pan-frying to slow-cooking and braising. Whether you're making a juicy burger or a flavorful pot roast, choice cuts are a great go-to option.

Choice beef is the most popular grade, making it the go-to choice for many home cooks.

While it has less marbling than Prime, choice beef still boasts excellent quality and flavor. This versatility is key. You can use choice cuts for a variety of methods, from high-heat grilling of ribeye steaks or tenderloin roasts to slow-cooking methods like braising short ribs or pot roasting chuck roast.

Here are some specific choice cuts popular for different cooking styles:

Grilling: Ribeye, New York strip, skirt steak, flank steak
Pan-frying: Flatiron steak, hanger steak, tenderloin medallions
Slow-cooking: Chuck roast, pot roast, short ribs, brisket

Remember, even within choice grade, there can be some variation in marbling depending on the specific cut. Fattier cuts like ribeye will naturally be more flavorful and tender than leaner cuts like sirloin.

So, whether you're a seasoned cook or just starting out, choice beef offers a balance of quality, affordability, and versatility that makes it a great choice for many delicious meals.

USDA inspected beef in package with sticker

Select Grade Beef: The Lean and Flavorful Option

Select beef isn't the lowest grade but it is leanest of the three common grades, so it has less marbling than both Prime and Choice. This translates to less fat content, which can be appealing to health-conscious individuals. However, it can also mean slightly less tender and less flavorful meat compared to the higher grades.

While not ideal for all cuts, select can be a good choice for ground beef or less tender cuts that benefit from braising or slow-cooking methods.

Select beef typically has a higher amount of usable lean meat compared to Prime or Choice. This can be a benefit for those seeking leaner protein sources, but it's important to note that it might also affect tenderness and flavor.

Beyond Grades & Labels

Standard and Commercial: These grades are often used for ground beef and processed meats.
Tenderness Designation: The USDA Certified Tender/Very Tender label indicates tenderness, regardless of the grade.
Focus on Quality: Remember, the USDA system focuses on meat quality, not the type of beef like wagyu or angus. These terms are for marketing and don't correspond to official grades.
Wagyu Exception: While wagyu is known for its marbling and flavor, it often falls outside the USDA grading system due to its unique characteristics.

Getting the Most Out of Your Beef

No matter which grade you choose, sourcing, storage, and cooking technique all play a crucial role in the final result. While Prime may be considered the highest quality, it's not always necessary for every dish. Choice is a great all-around option, and Select can be a budget-friendly choice for certain recipes.

Best Grade of Beef

Ultimately, the best grade of beef depends on your personal preference, budget, and cooking goals. By understanding the USDA grading system, you can make informed decisions and choose the perfect cut for your next culinary masterpiece!