What are the Three Grades of Meat? 

Humanity has known meat for thousands of years. Domesticated cattle first lived in the Middle East before migration brought them to Africa about 10,000 years ago. From pork, beef and mutton to poultry and seafood, the meat industry has thrived for several centuries. It is not just about the tastes and interests of people. Consumption of meat has a lot to do with health as well. Most of us may know that beef consumption is associated with good blood health and immunity, while seafood is associated with reduced chances of heart attacks and strokes. Similarly, poultry enhances the heart and is an excellent source of protein. 

But what’s important is to know what kind of meat is to be consumed as the quality matters the most. When it comes to beef, there are certain grades that demonstrate the quality of the meat. Let us take a look at these grades, but first let us understand what grades actually mean. 

What does grading mean? 

It basically revolves around the quality of beef. The USDA grades a particular type of beef to indicate and signify that it is a high-quality beef and is hence safe to consume. This is what grading the meat means.

Following are the 3 highest grades of beef.

• Prime beef

A well-fed beef cattle offers prime beef and it has abundant marbling. This is the kind of beef that you will find in fine restaurants. It is flavorsome, juicy and tender and is preferred and loved by a lot of foodies. 

Only 2 percent of today’s beef is of the highest USDA grade and has the highest marbling levels. So, if you are into trying different types of beef, prime beef must be consumed at least once.

• Choice graded beef

Choice graded beef is just a level below the prime beef. While it is extremely high-quality, it has slightly less marbling than prime beef, and is equally tender and juicy. About 50 percent of beef is choice graded by the USDA.

• Select graded beef

The select grade beef is comparatively leaner, less tender and less juicy than the higher grades, but is one of the three highest grades of beef. 21 percent of beef has been graded as select, by the USDA.

Therefore, while choosing meat, especially beef, one must take into account their grades and the quality. In this regard, Farm Club Meats are high in quality and rich and tender in taste and texture.