Diagram of a cow with labeled beef cuts, including rib, chuck, rump, sirloin, brisket, and shank.

UIB Beef Cuts Guide

Grades of Beef

Beef quality in the United States is evaluated through a standardized grading system developed by the United States Department of Agriculture (USDA). These grades help buyers and consumers understand expected tenderness, juiciness, and flavor based on marbling (intramuscular fat) and the maturity of the animal.

Stylized flatlay showing a Tenderloin Filet Steaks on a black table

USDA Prime

The highest quality grade, Prime beef has abundant marbling that delivers exceptional tenderness, juiciness, and rich flavor. It is most often found in high-end restaurants and specialty markets.

USDA Choice

Choice beef is high quality with moderate marbling. It is very tender and flavorful, making it a popular option for retail cuts and foodservice programs.

USDA Select

Select beef is leaner with less marbling. It is still a quality product but may benefit from marinating or careful cooking methods to maintain tenderness and moisture.

Why Grading Matters

USDA grading provides a consistent benchmark across the industry, helping ensure buyers receive predictable eating quality while supporting transparency from producer to consumer. It gives farmers a clear standard to aim for, rewards careful animal management, and helps retailers and restaurants confidently deliver a consistent experience to their customers. Ultimately, grading connects every step of the supply chain, from farm to fork, ensuring quality, trust, and satisfaction for everyone involved.