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Who grades meat?

Updated: 8/19/2019
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13y ago

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The service is offered by the USDA's Agricultural and Marketing Service

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Q: Who grades meat?
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The USDA grading system provides a voluntary, uniform system by which producers, distributors, and consumers can measure differences the quality of meats and make price quality comparisons. There are two parts to the grading system: quality grades and yield grades. quality grades were established in 1927, and are a guide to the eating qualities of meat, its tenderness, juiciness, and flavor. Based on an animal's age and the meat's color, texture, and degree of marbling, the USDA quality grades for beef are prime, choice, select, standard, commercial, utility, cutter and canner. Yield grading was established in 1965 and is used to measure usable meat to fat and bone.


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The Chicago Steak company specializes in hand-cut, mid-west raised, USDA Prime beef, the very best steaks money can buy. CSC raises, trims & ages each steak using centuries-old techniques, then vacuum seals each one,locking in the flavor & freshness. n9.cl/94m37