Understanding Beef Quality Grades

Meat grading is administered by the United States Department of Agriculture – Agricultural Marketing Service (USDA-AMS). Beef quality grades indicate palatability characteristics such as tenderness, juiciness and flavor. Unlike inspection, grading is optional and paid for by meat processors.

There are eight quality grades for beef however, only three grades are identified and sold to restaurants and at retail (Prime, Choice, and Select). As a result of improved genetic selection and producer management practices, USDA Quality Grades have improved tremendously, with the percentage of carcasses grading Prime doubling in the last 10 years.

Understanding the Differences, Grading vs. Inspection

All meat that is sold commercially must, by law, pass food safety inspection. United States Department of Agriculture – Food Safety Inspection Service (USDA-FSIS) oversees federal inspection. Meat processing facilities follow rigorous state and federal food safety standards to ensure only safe, high-quality meat enters the food supply. Meat products are among the most highly regulated and supervised products in the food supply.