Beef Grading Scale

Premium Beef Starts with USDA Grading Standards

Beef grading plays a crucial role in ensuring top-tier meat quality, offering invaluable insights into its unique characteristics. The quality grade reflects the factors that impact a dining experience, including tenderness, juiciness, flavor and overall palatability.

This meticulous grading process is part of an exclusive, voluntary program managed by the USDA Meat Grading Service. As a premium, paid service funded by the packer or beef processor, not all beef receives this evaluation. Beef that hasn't been officially graded by the USDA is often labeled as “no roll,” signifying it hasn't been assigned a quality grade.

The USDA grading system evaluates beef based on two primary criteria:

Marbling (intramuscular fat): Refers to the small flecks of fat within the muscle, contributing to flavor, juiciness and tenderness
Maturity: Refers to the age of the animal, with younger cattle producing more tender beef

Understanding USDA Beef Grading: Key Factors for Quality

No Roll

The “no roll” category has the most variability in tenderness, juiciness and flavor. Product is not graded and does not have USDA standardized criteria. Benefits include potential cost savings.

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USDA Select

Typically leaner than Prime or Choice grade. While it is fairly tender, it has less marbling, which means it may not be as juicy or flavorful. However, Select beef can be excellent for grilling, marinating and braising.

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USDA Choice

USDA Choice is high-quality, but it has less marbling than Prime. Delivers good flavor, texture and tenderness. Just over half of the beef graded each year earns this grade. Choice roasts and steaks from the loin and rib are very tender, juicy and flavorful, making them ideal for broiling, roasting and grilling.

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USDA Choice Angus

The beef must come from Angus cattle, emphasizing superior marbling and consistent quality. A minimum marbling score at least equivalent to USDA Choice or higher. This designation suggests a high-quality product that balances tenderness, flavor and value, appealing to a wide range of customers.

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USDA Prime

Contains slightly abundant to abundant marbling – only 2-3% of all cattle processed qualify for the USDA Prime distinction. This marbling delivers the utmost in beef flavor, texture and tenderness. Prime beef is made from young, well-fed cattle. Prime quality beef is ideal for broiling, roasting and grilling.

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