Grades of Beef
A quick primer
I often get asked about the grades of beef to cook with…
So, let’s have a quick primer on the different grades of beef.
Why even ‘grade’ beef?
Per the USDA:
The United States Department of Agriculture's (USDA) Agricultural Marketing Service is the agency responsible for grading beef. Grading for quality means evaluation of traits related to tenderness, juiciness, and flavor. USDA-graded beef sold at the retail level is Prime, Choice, and Select.
In short, grading of beef gives consumers a form of consistency in the product they are purchasing.
What are the different grades?
USDA Prime
Prime beef is the highest quality grade, and is typically found in fine restaurants and high-end grocery stores. It has a high level of marbling (the amount of fat interspersed with the meat).
Fat = flavor.
When cooking for customers, this is the grade of beef I always use. The marbling is very consistent and I know how the product is going to turn out.
USDA Choice
Choice beef is the next highest grade, and is widely available in supermarkets and restaurants. It has less marbling than Prime, but is still considered to be a high-quality cut of meat.
This grade of beef is the quality plus economical choice for the majority of consumers.
USDA Select
Select beef is the lowest of the three main grades, and is often found in budget-friendly supermarkets. It has the least amount of marbling, which can result in a less flavorful and less tender cut of meat.
I have rarely used this grade of beef. If I do it would be for a dish where you needed to braise or simmer the meat for a lengthy amount of time. Time + temperature can make almost anything palatable if done right.
Other USDA Grades
The USDA also has several lower grades for beef including Standard, Commercial, Utility, Cutter and Canner. These are mostly ground or used in processed meat products. These are usually not available for consumer purchase.
Certified Angus Beef
Certified Angus Beef (CAB) is a brand of beef that is produced from Angus cattle and must meet specific criteria in order to be sold under that name.
The criteria include:
The animal must be of the Angus breed or have a minimum of 51% Angus genetics.
The beef must have a high degree of marbling, which is what gives the meat its flavor and juiciness.
The meat must come from a steer or heifer (i.e. not a cow or bull)
The meat must have a meat pH of no more than 5.8.
The beef should be aged for a minimum of 14 days.
CAB is considered a premium brand of beef and is often sold at a higher price point than other grades of beef. It is available in most supermarkets, specialty butcher shops, and high-end restaurants.
To compare CAB to the USDA grade scale, CAB beef would fall in the top part of the choice grade to the lower part of the prime grade.
Wagyu/Kobe
Wagyu is not part of the USDA grading system, but lets break down this premium type of beef.
Wagyu beef is a type of beef that comes from specific breeds of cattle that are native to Japan. The name "Wagyu" translates to "Japanese cow," and the beef is known for its high level of marbling, which results in a rich flavor and tender texture.
Wagyu cattle are raised in specific regions of Japan and are fed a unique diet that includes a mixture of grains and beer. The cattle are also massaged and given regular exposure to beer to promote the development of fat marbling in the meat.
There are four main breeds of Wagyu cattle: Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. The most well-known and highly-prized of these is the Japanese Black, which is the breed that produces the famous Kobe beef.
When these Japanese cows are cross bred with other cattle, you get a hybrid variety. An example of this hybrid is American Wagyu cattle such as that provided by Snake River Farms.
When participating in BBQ competitions, American Wagyu was the grade of brisket we would cook. You only get one bite with the judges, so you want the most tender flavorful bite you can produce.
Not surprisingly. Wagyu is going to be the most expensive type of beef you can buy.
Hopefully this gives you a little insight into the different grades of beef. Shoot me a note if you have any questions.
Where do I buy?
Costco - Has prime/choice grades of most beef cuts. Every now and then Wagyu will show up.
Restaurant Depot - Has CAB, Choice, and Select grades of all beef cuts
Local Butcher Shop - More than likely will have prime and Wagyu. Also able to get specialty cuts like beef cheeks.
Online:
Snake River Farms - American Waygu
One Last Note:
I am in the quarter final stage for Favorite Chef and would very much appreciate your vote.
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-Ed
Great summary on the world of beef! 🥩 Appreciate it.