Beef has more grade levels than other animalsΓÇöeightΓÇöbecause beef cattle have greater variation in quality and yield. Of these eight grades, the average consumer need only be concerned with three of themΓÇöprime, choice, and select. Prime, the highest grade, is scarce. Less than 2 percent of all graded beef is prime, and most of that ends up in expensive steakhouses. If you are lucky enough to have a butcher or market that sells prime, expect to pay a lot for it. Prime-grade beef has abundant marbling and comes from young, well-fed cattle. Prime steaks are quite often dry-aged as well, an expensive process. Choice is generally the highest quality sold in most supermarkets. Below choice, much of supermarket beef is graded select. Select meat has less marbling and less juiciness than prime or choice. Because the meat is lean, it can dry out easily when overcooked, especially steaks and roasts, but when cooked properly, it can be quite satisfying.
The remaining grades for beef are used in commercial and manufactured meat products such as canned meats or soups. These are in descending order of quality: standard, commercial, utility, cutter, and canning. These grades come from older cattle and have a coarser appearance than other grades, no marbling, and very little external fat.
