Beef Grading

Distribution of Marbling within Lean Muscle at 12th/13th Rib
Age/Maturity of Carcass
Color, Texture & Firmness of Lean Muscle

Marbling, also known as intramuscular fat, is the fat intermingled with the beef muscle.
Marbling is the primary factor in determining the quality
When determining the amount of marbling, a grader will look at the ribeye where the carcass is cut at the 12th & 13th rib juncture.
Marbling helps ensure and is a strong visual predictor of beef tenderness, flavor and juiciness and improves the overall palatability of beef.

Prime beef is produced from young, well-fed cattle. It has the most marbling, is
produced in smaller quantities than other grades, and is often sold in hotels and
Prime roasts and steaks are excellent for roasting, grilling or broiling.

Choice beef is high quality andproduced in highest quantity, but hasless marbling than Prime.
Choice roast and steaks, especially from the rib and loin, will be very tender, juicy and flavorful.
They are suited for roasting, grilling or broiling.
Less tender cuts are perfect for slow-cooking.

Select beef is a lot leaner than Prime and slightly leaner than Choice because it has less marbling.
It can lack some tenderness, flavor and juiciness as compared to the higher grades. Select grade beef often benefits from slow-cooking or from marination prior to grilling or broiling

NO ROLL grades of beef are frequently sold as ungraded “No Roll” beef. Because No Roll does not carry a grade designation or stamp.
It will not be as tender, flavorful and juicy as products graded Prime, Choice or Select.
Cutter and Canner grade, within No Roll, are used generally used in commercial canned products