How many grades of beef are recognized by the USDA?

The USDA recognizes eight grades of beef, which are classified based on several factors including the age of the animal, the degree of marbling (intramuscular fat), and the overall quality of the meat. These grades aim to provide consumers and producers with a standardized way to assess quality, ensuring that both parties have a common framework for expectations.

The eight grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Prime is the highest quality, known for its abundant marbling and tenderness, making it desirable for high-end restaurants and consumers looking for premium cuts. The grading system is critical for informing consumers about the quality they can expect when purchasing beef, as well as assisting in pricing and inventory control.

Understanding the USDA grading system is essential for anyone involved in the beef industry or for consumers looking to make informed choices about the quality of the beef they buy.