USDA Meat Grading System Return to Meat Menu Page Since the most tender cuts make up only a small proportion of a beef or lamb carcass, they are in greatest demand and usually command a higher price than other cuts. Each USDA beef quality grade is a measure of a distinct level of quality -- and it takes eight grades to span the range. They are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. USDA Prime, Choice, Select, and Standard grades come from younger beef. The highest grade, USDA Prime, is used mostly by hotels and restaurants, but a small amount is sold at retail markets. The grade most widely sold at retail is USDA Choice. However, consumer preference for leaner beef has increased the popularity of the Select grade of beef. Select grade can now be found at most meat counters. Standard and Commercial grade beef frequently is sold as ungraded or as "brand name" meat. Smart shoppers beware because your supermarket may be charging you MORE for their special brand than the common name package. Click her to see more about the Confusing Name Game. The three lower grades -- USDA Utility, Cutter, and Canner -- are seldom, if ever, sold at retail but are used instead to make ground beef and manufactured meat items such as frankfurters. The Top Three Grades of Beef Note the thick extensive marbeling USDA Prime: Prime grade beef is the ultimate in tenderness, juiciness, and flavor. It has abundant marbling -- flecks of fat within the lean -- which enhances both flavor and juiciness. Prime roasts and steaks are unexcelled for dry-heat cooking (roasting and broiling). Thinner streaks of fat but well distrubuted USDA Choice: Choice grade beef has less marbling than Prime, but is of very high quality. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat. This light, spotty marbeling will effect tenderness and flavor USDA Select: Select grade beef is very uniform in quality and somewhat leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor This is the best, and most economical grade for use in your pressure cooker recipes.