Fast Food Meat Grade Scale

Master USDA beef grades. Learn quality indicators, marbling scores & how to choose the best cuts for your BBQ. Beef grades are of two types, Quality Grades and Yield Grades.

Most consumers are familiar with the names of several Quality Grades and may use them as a selection criterion when purchasing at retail. The USDA Agricultural Marketing Service recognizes 8 different beef grades, from highest quality to least: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. This guide synthesizes USDA grading standards, beef industry data, and consumer research to help you make informed decisions about beef quality.

All information is based on current USDA National Organic Program standards and industry best practices. This video provides a comprehensive overview of the beef grading system from farm to table. So next time you are at a restaurant or grocery store, look for the USDA grade shield and you will better be able to answer the question, Whats your beef?

What is the difference between Prime, Choice, and Select beef? Learn how USDA meat grades affect flavor, marbling, and price in our easy beginners guide. The USDA yield grading system uses a numerical scale of 1 to 5, where Yield Grade 1 represents the highest proportion of boneless, closely trimmed retail cuts from the round, loin, rib, and chuck, and Yield Grade 5 represents the lowest. Learn about the USDA Beef Grading Scale, the differences between USDA Prime, Choice, and Select, and how marbling impacts beef quality.

To help the average American compare steaks and other cuts of beef, the USDA runs a voluntary grading program that assesses meat quality in terms of maturity and marbling (or intramuscular fat, which directly affects tenderness and flavor). McDonalds the largest purchaser of beef in the world got a C, while major restaurant chains such as Burger King, Sonic, Applebees, Starbucks and Olive Garden got an F for declining to...