Grades Of Beef Chart

Grades Of Beef Chart. The beef grading system developed by the United States Department of Agriculture is a voluntary grading system based on the meat's maturity and level of fat marbling. Beef that is given a higher grade is usually from younger cattle and has more fat marbling.

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The eight grades from best to worst are prime, choice, select, standard, commercial, utility, cutter, and canner. Select beef has less fat, which tends to mean it has less flavor and moisture. Beef cut posters are the most effective tools to learning more about the various cuts of beef, where they come from on the carcass and the recommended cooking method for each cut.

First, it ranks the quality of the meat in terms of tenderness, juiciness, and flavor.

The higher the grade, the higher quality the meat is.

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The chart below helps to demonstrate the variations in pork quality. Marbling - the little white flecks in beef - is key to flavor. These two factors are indicators of the beef's tenderness.