Grading of Meat

The grading of meat is not under government mandate or control, but is a strictly voluntary procedure that the meat packer or distributor may have done under contract with the USDA. For purposes of grading, a cut is made between the twelfth and thirteenth rib in order to expose the rib muscle. There are different types of meat quality gradings. Factors considered in grading are color, grain, surface texture, fat distribution, color, and texture. Unfortunately, this system is not used uniformly by retailers. Instead of Prime, Choice, Select, and Standard, retailers frequently designate the quality of their meat with a descriptive word or phrase such as “5 Star”, “Blue Ribbon”, or “Supreme”. This is purely a marketing strategy and leaves it up to the consumer to determine the validity, or lack thereof, of the designation. While a large percentage of meat sold is graded, the term “no roll” is used to indicate ungraded meat.

Any judgment of quality must be somewhat subjective, but several identifiable factors separate a poor cut of meat from one that is excellent. Top cuts of meat have the optimum color for their type, and fine-grained, smooth surfaces that are velvety, silky, or satiny to the touch. They contain fat that is evenly distributed, white or creamy-white rather than yellow in color, and firm instead of brittle or runny. These factors contribute to tenderness, which is never directly measured in grading, although it remains a top concern among both retailers and restaurateurs.

Fat, especially in the form of marbling, melts during heating, thereby increasing the flavor and perceived tenderness of the meat. USDA quality grades of beef reflect this marbling. Prime, the top USDA grade, contains the most marbling and is the most expensive. The marbling and any fat trim of a beef steak being examined for possible purchase should be cream colored. If the fat is yellowish, the meat may be from an older animal and may be tough. However, when retailers trim the fat to 1/8 inch around the meat, it makes it difficult to judge the fat’s actual color and texture.