Wednesday, May 14, 2008 6:02 PM
What do the different meat grades mean?
The USDA uses as many as eight grades to indicate the quality of different types of meat, including beef, lamb, veal, pork and poultry.
Beef and lamb grades are based on 1) the age of the animal and 2) the amount of marbling in the meat. Here’s how it works: the younger the animal and the more marbling in the meat, the more flavorful and tender the meat, the higher the grade.
USDA Prime is the highest grade for beef, lamb and veal. Only about 2 percent of the beef sold in the U.S. makes the Prime grade, and most of this ends up in restaurants. In grocery stores, it’s very expensive and very rare.
USDA Choice is second best, and about 45 percent of beef and veal scores this grade. In high-end restaurants, if a grade isn’t listed on the menu, it’s probably USDA Choice.
USDA Select is the last tier in beef sold at the retail level. Lamb in this category is graded “Good”. Lower grades are ground up or used in processed meats.
Although the meat still goes through USDA inspections for quality and safety checks, pork and poultry grading are voluntary, and processors must pay to have the meat graded. Pork grades are “Acceptable” and “Utility”. Grade A is the only one you’re likely to see on packages of poultry, and it generally indicates the poultry is free of cuts, bruises, broken bones and has few pin feathers.