Beef carcass classification

Countries regulate the marketing and sale of Beef by observing criteria of Cattle Carcasses at the Abattoir and classifying the carcasses. This classification, sometimes optional, can suggest a market demand for a particular animal's attributes and therefore the price owed to the producer.

The United States Department of Agriculture's grading system, which has been designed to reward marbling, has eight different grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Prime has the highest marbling content when compared to other grades, and is capable of fetching a premium at restaurants and supermarkets. Choice is the grade most commonly sold in retail outlets, and Select is sold as a cheaper, but still nutritious, option in many stores. Prime, Choice, Select and Standard are commonly used in the younger cattle (under 42 months of age), and Commercial, Utility, Canner and Cutter are used in older cattle carcasses which are not marketed as wholesale beef "block" meat, but as material used in ground products and cheaper steaks for family restaurants.

In the United States, the USDA Agricultural Marketing Service (AMS) operates a voluntary beef grading program. The meat processor pays for a trained AMS meat grader to grade whole carcasses at the abattoir. Users are required to comply with Food Safety and Inspection Service (FSIS) grade labeling procedures. The official USDA grade designation can appear in one or any combination of the following ways: container markings, individual bags, legible roller brand appearing on the meat itself, or by a USDA shield stamp that incorporates the quality and/or yield grade.

The United States uses eight beef quality grades. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter). Some meat scientists object to the current scheme of USDA grading since it is not based on direct measurement of tenderness, although marbling and maturity are indicators of tenderness. Most other countries' beef grading systems mirror the U.S. model, except for those in the European Union (EU). The EU employs a grading scheme that emphasizes carcass shape and amount of fat covering instead of marbling and aging. The differences in grading yield incompatible value judgments of beef value in the United States and the EU. Most beef offered for sale in supermarkets in the United States is graded U.S. Choice or Select. U.S. Prime beef is sold to hotels and upscale restaurants, and usually marketed as such.

...
Wikipedia