What's the difference?

Written by: Abigail

Yield Grade and Quality Grades of Beef

When processing and packaging meat the USDA is always involved in judging the grades of the meat through yield grades that measure the amount of boneless, closely trimmed retail cuts a carcass produces and quality grades that measure eating satisfaction and flavor. 

Yield grades have 5 grades with 1 being the highest that usually has the most muscle intact, 2 having slightly more external fat but still mainly muscle, 3 being the industry average of both muscle and fat, 4 being fatter, thicker, and lower cuttability, and 5 being the lowest that usually has a massive amount of extra fat. 

Quality grades on the other hand only have 4 sections with prime being the highest quality and the most flavorful with a lot of marbling, choice having moderate marbling but still tender and flavorful, select having more leaner qualities and little marbling, and standard being the most economical with a lot of leanness and little marbling. All of this is important for the consumers and producers so they know what goals to reach and what products would be best to buy.