Which factors determine the USDA Quality grade of beef?

The USDA Quality grade of beef is primarily determined by specific indicators of meat quality and palatability, which include marbling, carcass maturity, texture, and lean muscle appearance.

Marbling refers to the intramuscular fat within the muscle, which contributes to the juiciness, tenderness, and flavor of the beef. Higher levels of marbling generally lead to a higher quality grade. Carcass maturity assesses the maturity of the animal based on physiological indicators, which can affect tenderness and flavor. Texture and lean muscle appearance play roles in assessing the overall quality and appeal of the meat. These characteristics collectively influence consumers’ overall acceptance and enjoyment of the beef.

Other options include factors that may not directly relate to the USDA Quality grading system, focusing instead on unrelated variables such as birth weight or feed type, which do not influence the quality grading itself.