Why Do We Grade Meat?

The United States Department of Agriculture (USDA) was created on May 15, 1862, during the presidency of Abraham Lincoln. It was initially established as the “People’s Department” to provide support and resources to American farmers and to promote agricultural productivity and sustainability.

Today the USDA is largely seen as a federal agency of the U.S. government responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. The USDA’s mission is to ensure that the nation’s agricultural resources are managed effectively, and that the food supply is safe, nutritious, and accessible to all Americans.

Even though the USDA has jurisdiction over many aspects of agricultural management, it is the food safety and inspection portion of the USDA’s charge that effects every single person in America daily. It is hard to imagine that there was a time that the food Americans ate could make us sick, or even kill us. Way before OSHA safety standards came because of “The Jungle“, a novel written by Upton Sinclair and published in 1906. The book that was a best seller before the term existed and exposed the harsh conditions and exploitation of immigrant workers in the meatpacking industry in Chicago. While Sinclair’s primary focus was on the plight of workers and the social injustices they faced, the book inadvertently brought to light serious issues regarding food safety and sanitation practices in the meat industry. “The Jungle” had a profound impact on food safety in the United States by exposing the appalling conditions of the meatpacking industry and exposing it to public concern.

Chiefly thanks to “The Jungle”, early 20th century saw increasing public concern about food safety, which led to the passage of the Meat Inspection Act and the Pure Food and Drug Act in 1906. These laws established federal standards for meat processing and food safety, significantly enhancing the USDA’s role in regulating food quality. These legislative reforms laid the foundation for modern food safety regulations and the establishment of federal agencies dedicated to ensuring the safety and quality of food products. Upton Sinclair’s novel not only changed perceptions about the meat industry but also played a critical role in shaping food safety standards that continue to protect consumers today.

Even 118 years after “The Jungle” was published, the United States Department of Agriculture continues to grade meat to ensure that not only do consumers receive products of consistent quality. But the grading system provides a framework for the meat industry to evaluate and market their products effectively.

Grading helps to assure consumers about the quality and characteristics of the meat they purchase. By providing grades such as “Prime,” “Choice,” and “Select,” the USDA helps consumers make informed decisions based on their preferences for tenderness, flavor, and juiciness. Meat grading creates a standardized system that allows for uniformity in the evaluation of meat products. This standardization helps both consumers and producers understand the differences in meat quality, making it easier to compare products across different retailers and regions. It also provides a common language for describing meat quality.

Prime – Choice – Select

Grading provides a way for producers to differentiate their products in the marketplace. Higher grades like Prime typically command higher prices. Each package displays the grade of meat in that package allowing producers to market premium products effectively. You can have two different packages of the same cut of meat, and one will be more expensive per pound than another. A great Prime grade ribeye with rich marbling demands more money since it required farmers and ranchers to improve their breeding and feeding practices to achieve higher-grade meats.

My Meat Does Not Have a Grade?

Before jumping to conclusions understand that the grading of meat and poultry is voluntary. All meat and poultry are inspected for wholesomeness and to make sure they are free of disease and safe to eat. After the initial mandatory inspection producers and processors may request to have the products graded for quality by a federal grader. Those who request grading must pay for the service. Grading for quality means evaluation of traits related to tenderness, juiciness, and flavor of meat; and, for poultry, a normal shape that is fully fleshed, meaty and free of defects. Remember that while meat grading primarily focuses on quality, it is part of a broader framework of meat inspection and safety regulations. The USDA’s Food Safety and Inspection Service (FSIS) ensures that all meat products are safe, wholesome, and accurately labeled. Grading complements this by assessing the quality attributes that contribute to the overall eating experience. Basically, the grading is going a step above and beyond just being able to consume. But the grading allows us to choose cuts that meet your tastes. For example, if you prefer a lean cut of meat then Select would be for you.

Understanding Meat Grades

The system is primarily based on two factors: quality and yield.

Quality Grade: This assesses the tenderness, juiciness, flavor, and overall palatability of the meat. It is influenced by factors such as the animal’s age, breed, and the amount of marbling (intramuscular fat).

Yield Grade*: This indicates the amount of usable meat that can be obtained from a carcass. It assesses the proportion of lean meat to fat and bone.

Beef Grades

The beef grading system is the most recognized and consists of several quality grades:

USDA Prime

Characteristics: Prime beef is the highest grade and is known for its excellent marbling and rich flavor. It comes from young, well-fed cattle and is tender and juicy. Often found in high-end restaurants and steakhouses, Prime beef is ideal for grilling, roasting, or any cooking method that highlights its quality.

USDA Choice

Characteristics: Choice beef has less marbling than Prime but is still of high quality. It is tender and flavorful, making it a popular choice for many consumers. Choice cuts are versatile and suitable for a variety of cooking methods, including grilling, roasting, and braising.

USDA Select

Characteristics: Select beef is leaner than Choice and Prime, with less marbling. While it is still good quality, it may lack some of the tenderness and flavor found in higher grades. Ideal for those seeking a healthier option, Select cuts are best suited for slow cooking or marinating to enhance tenderness.

Standard and Commercial

Characteristics: Standard and Commercial grades are often sold as ungraded or as “store brand” meats. They generally have less marbling and flavor but offer substantial savings over graded. These grades are typically used in processed meats or in recipes where flavor can be enhanced through seasoning or sauces.

Utility, Cutter, and Canner

Characteristics: These grades are the lowest and are usually not sold in retail markets. They are often used for ground beef, processed products, or in pet food. Mostly found in food manufacturing and not recommended for home cooking.

Pork Grades

Unlike beef, pork is graded differently, focusing primarily on yield rather than quality. This is because pork is a much leaner animal than a cow, think of a pork chop there is very little marbling compared to lean, usually a small strip.

USDA Prime

Characteristics: Very rare in pork, Prime indicates superior quality with abundant marbling. Typically found in high-end restaurants.

USDA Choice

Characteristics: Choice pork has good tenderness and flavor, with moderate marbling.

Choice pork will be suitable for grilling, roasting, or braising.

USDA Select

Characteristics: Leaner than Choice, Select pork may be less tender and flavorful.

These cuts of meat are best for slow cooking or marinating.

Utility, Cutter, and Canner

Characteristics: Similar to beef, these grades are lower quality and are not typically sold in markets and primarily for processed products.

Poultry Grades

Poultry grading uses a different system from beef and pork using an A, B < C grading system.

USDA Grade A

Characteristics: Grade A poultry is the highest quality, with no defects and a plump, meaty appearance. Grade A poultry is ideal for roasting and grilling.

USDA Grade B

Characteristics: Grade B poultry may have slight deformities but is still safe to eat. It is often used in processed products. Grade B poultry is most used when splitting a bird up into different cuts, breast, thighs, legs etc.

USDA Grade C

Characteristics: This grade is used for further processed products and is not typically sold whole. Grade C poultry is mainly for deli meats or ground products.

It is important to remember that all meat that is commercially raised and processed is inspected for safety. The days of processing tainted meat and passing it off to the consumer are gone. It is highly illegal to process meat without the required safety inspections. Thanks to books like “The Jungle” that brought awareness to the public and the passing of several food safety acts, the meats that are offered for sale to the public are so safe that the USDA goes above and beyond. Using a further grading scale that allows consumers to pick grades of meat based upon eating preferences and use cases. For example, if I were smoking a brisket, I would go no lower than a Choice cut and would prefer a Prime cut. For a low and slow cook that could take over half a day, you need the fat content to keep it juicy. Pastrami on the other hand, I could save money and get a much leaner cut since it will be sliced for sandwiches.