BEEF GRADES - There are 8 different grades of beef
- Prime - Highest Quality
- Canner - Lowest Quality
(Steaks - Focus is on Prime, Choice, and Select)
MAIN CRITERIA USED BY USDA
1. Intramuscular fat - known as marbling, is the dispersion of fat within the beef. Marbling is important because it is responsible for giving beef its tenderness and boost of flavor. The grade is judged by the amount and dispersion of fat in the ribeye, cut between the 12th-13th rib.
2. Maturity of Beef
(color and texture are also taken into consideration)