Beef Grading Explained: USDA Beef Grades, Steak Grades & Prime vs Choice
USDA Beef Grading: The Ultimate Guide
How grading works, what the grades mean, and how to use them to choose incredible beef.
Quality Grades vs Yield Grades (Quick Take)
Quality Grades (eating experience)
Predict tenderness, juiciness, and flavor based on marbling and maturity (age indicators). Most retail beef is graded as USDA Prime, Choice, or Select. Lower grades (Standard, Commercial, Utility, Cutter, Canner) are used mostly for grinding/processing.
Yield Grades (lean meat %)
Estimate the percent of boneless, closely trimmed retail cuts from the round, loin, rib, and chuck. Scored from 1 (leanest) to 5 (fattest). Useful for packers and butchers; not usually on retail labels.
USDA Quality Grades (What They Mean)
| Grade | Marbling (typical) | Age (maturity) | Best For |
|---|---|---|---|
| USDA Prime | Slightly/Moderately/Abundantly marbled | Young cattle (A–B maturity) | Dry-heat cooking: grill, roast, sear; showpiece cuts like Ribeye, NY Strip, Filet Mignon |
| USDA Choice | Moderate/Modest/Small marbling | Young cattle | Versatile—great seared or grilled; many steakhouse cuts |
| USDA Select | Slight marbling | Young cattle | Leaner flavor; benefits from marinades or gentler cooking |
| Standard / Commercial | Traces or less | Young or older cattle (Commercial applies to mature) | Often ground or processed; limited juiciness as steaks |
| Utility / Cutter / Canner | Minimal marbling | Typically mature cattle | Processing applications |
Note: “Certified Angus Beef,” “Grass-Fed,” “Grain-Fed,” and “Organic” are programs or production claims, not grades. You can buy Grass-Fed or Grain-Fed beef that also carries a USDA grade like USDA Prime.
The Marbling Scale (How Graders Read Fat Flecks)
Marbling is the flecks of fat within the ribeye muscle (exposed at the 12th rib). USDA graders (or approved camera systems) assess marbling on a standardized scale, which strongly drives the quality grade:
| Degree of Marbling | Examples of Grades |
|---|---|
| Abundant / Moderately Abundant / Slightly Abundant | USDA Prime |
| Moderate / Modest / Small | USDA Choice |
| Slight | USDA Select |
| Traces / Practically Devoid | Standard or lower |
Other quality factors include lean color/texture and skeletal maturity (A–E). Select is restricted to young carcasses; Commercial applies to mature carcasses.
Yield Grades (1–5) & the Official Equation
Yield Grade estimates the percent of boneless, closely trimmed retail cuts from the round, loin, rib, and chuck. Lower numbers mean a higher lean yield.
Yield Grade = 2.50 + (2.50 × Adj. Fat Thickness in) + (0.20 × % KPH) + (0.0038 × Hot Carcass Weight lb) − (0.32 × Ribeye Area sq in)
Variables: Adjusted fat thickness at the 12th rib; KPH = kidney/pelvic/heart fat; hot carcass weight (post-slaughter); ribeye area measured at the 12th rib.
| Yield Grade | Lean Yield (approx.) | What It Means |
|---|---|---|
| YG 1 | Highest | Very lean, minimal waste |
| YG 2–3 | Moderate | Typical retail carcasses |
| YG 4–5 | Lower | Heavier fat trim, lower lean yield |
How to Use Grades When You Buy (Pro Tips)
- Want guaranteed wow? Choose USDA Prime for richly marbled steaks like Ribeye and NY Strip.
- Value play: Choice with Modest/Moderate marbling can rival USDA Prime at a lower price—great for Porterhouse, T-Bone, and roasts.
- Leaner preference: Select benefits from marinades, lower target temps, or moist-heat methods.
- Elevate any grade: Consider Dry-Aged for concentrated flavor, or explore Wagyu/Kobe for ultra-high marbling.
Grades vs Brands & Production Claims
USDA grades are separate from brand or production claims:
- Breed/brand programs (e.g., Certified Angus) verify criteria like genotype and marbling—not a USDA grade. See our Angus collection.
- Feeding claims (e.g., Grass-Fed, Grain-Fed) describe how the animal was raised; both can still be graded USDA Prime, Choice, or Select.
- Inspection for safety is mandatory and separate from grading.
Beef Grading FAQs
Is grading mandatory?
No. Grading is a voluntary USDA program (most fed-beef is graded because it helps pricing and consistency).
Who does the grading?
USDA graders or USDA-approved camera systems evaluate carcasses at the plant using standardized marbling/maturity criteria.
Does more marbling always mean better?
Generally, more marbling improves tenderness/juiciness and flavor, especially for dry-heat methods. Ultra-marbled Wagyu/Kobe is best served at medium-rare to avoid excessive fat rendering.
What’s the difference between USDA Prime and Wagyu BMS?
USDA grades use marbling + maturity. Wagyu (especially Japanese) uses the BMS (Beef Marbling Standard) scale; imported Wagyu/Kobe often cites BMS alongside or instead of USDA grades.
Do grades apply to ground beef?
Ground beef usage blends trimmings from various grades; look for lean-to-fat ratios. For safety, cook burgers to 160°F (71°C).
References
- USDA AMS — United States Standards for Grades of Carcass Beef (quality grades, maturity).
- USDA AMS — Beef Yield Grade Standard & official equation.
- USDA AMS — Shields & marbling pictures (degree names).
- USDA/FSIS — Safe minimum internal temperatures.