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The beef grading system developed by the united states department of agriculture is a voluntary grading system based on the meat s maturity and level of fat marbling these two factors are indicators of the beef s tenderness.
Beef marbling usda. Beef that is given a higher grade is usually from younger cattle and has more fat marbling. A quality grade is a composite evaluation of factors that affect palatability of meat tenderness juiciness and flavor. Beef cuts with less marbling such as usda select can be cooked on the grill just like usda choice or usda prime grades but may need to be monitored a little closer and cooked a little less to keep it as tender as possible. It has slightly abundant.
The amount of marbling in the meat is dependent on the cow s diet. Anything graded below those three is not generally sold at the supermarket and may be used in ground beef. Beef carcass quality grading is based on 1 degree of marbling and 2 degree of maturity. These factors include carcass maturity firmness texture and color of lean and the amount and distribution of marbling within the lean.
The usda grades beef based primarily on marbling though that s not the only critera. You ll see prime choice and select at your local supermarkets and you can more or less call those marbling scores. Usda select has only slight marbling. The breed of cattle can play a role as well but diet and handling are the two major factors.
Prime beef is produced from young well fed beef cattle. Steaks from an animal raised on grain will have more marbling than beef from a grass fed cow see the usda scale below. Marbling intramuscular fat is the intermingling or dispersion of fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.
Usda prime beef has the highest marbling score or fat content followed by usda choice. Quality grades of carcass beef bullock prime.
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