USDA Meat Grades:

Prime grade beef is made from young, well fed cattle. It has a high degree of marbling and is both tender and flavorful when cooked. Prime grade makes up a very small (about 5%) of all beef and is generally only sold to fine restaurants, in specialty stores or acquired directly from farm operations.

Choice grade is also very good quality beef but as a little less marbling and will turn out less tender than Prime grade beef if overcooked. If using a loin or rib cut this will be a great piece of beef. Choice is generally available in many stores but you might have to ask for it or get it from the counter.

Select grade beef has a lot less marbling and may be tough and dry if not prepared right. With a select cut you should really consider a marinade to tenderize and make the meat more flavorful. Select is commonly available as is the grade you will get in most retail stores unless marked otherwise.

Standard and Commercial grades are often sold as “ungraded” or by a store at a bargain price under its own brand. If you don’t see a grade name on the meat it could very well be down here. These grades definitely need to be marinated with a good tenderizing agent to make it good enough to eat.

Utility, Cutter and Canner grades are very rarely sold as cut meat in a retail environment. Often it is used for ground beef or in canned products ranging from canned chili to dog food. It’s a good idea to ask your butcher about ground beef just to make sure it is made from a better class of meat.