2025 USDA Beef Grading Unit
Study online at https://quizlet.com/_hr08n9
1. ***What beef breed is known for having the highest degree of marbling in
their meat?: Angus (Both Black and Red)
2. ***What percentage of the world's beef do U.S. farmers and ranchers pro-
duce?: U.S. farmers and ranchers produce 18% of the world's beef with only 8% of the world's cattle.
3. ***What purpose do USDA beef quality grades serve?: 1. The grades are a trusted symbo
that reassures consumers they are purchasing safe, high-quality American beef, which aids in the promotion and
marketing of quality beef products.
2. The grades assist livestock producers in identifying and receiving prices that correspond with the quality and quantity
of the livestock they produce.
3. The grades provide a uniform supply of meat of the quality desired by consumers, retailers, and export markets (assist
in the sale of beef products that are uniform in both quality and composition).
4. ***The USDA classifies beef carcasses using two types of grades: quality
grades and yield grades. What is the difference between these two types of
USDA beef grades?: Beef Quality Grades relate to the tenderness, juiciness, and flavor of the beef, which
have to do with the maturity and marbling degree of the animal.
Beef Yield Grades relate to the amount of usable lean meat on the carcass (lean meat to fat ratio on the carcass).
5. ***In order from best to worst, what are the eight beef quality grades?: 1. Prime
2. Choice
3. Select
4. Standard
5. Commercial
6. Utility
7. Cutter
8. Canner
6. ***What two main criteria are Beef Quality Grades based upon?: 1. the degree of
marbling (intramuscular fat) in the beef
2. the maturity or estimated age of the animal at slaughter
7. ***Define the term "marbling".: Marbling is the white streaks of fat within lean sections of meat.
8. ***The majority of Prime and Choice graded beef is harvested from young,
well-fed steers (castrated males). Why is the beef harvested from young steers
1/5
, 2025 USDA Beef Grading Unit
Study online at https://quizlet.com/_hr08n9
and not young heifers?: It is not produced from heifers because heifers are used for breeding, and
therefore, the meat is tougher.
9. ***What percent of all beef produced in the United States is graded Prime?-
: 2.9% or 3%
10. ***What beef quality grade is harvested from young cattle and has an
abundant amount of marbling that is equivalent to a fat content of 8-13%?: Prime
11. ***What two beef quality grades are best suited for dry-heat cooking, such
as grilling, roasting, or broiling?: Prime and Choice
12. ***What beef quality grade is harvested from younger cattle and has a
degree of marbling that is equivalent to a fat content of 4-10%?: Choice
13. ***What percent of all beef produced in the United States is graded Choice?-
: 50%
14. ***What two sections of a beef carcass are known for being the most
marbled?: 1. Beef Ribs
2. Short Loin (T-Bone, Strip, & Porterhouse Steaks come from this section)
15. ***Regarding value for money, what beef quality grade will give you a tasty
steak at a fairly affordable price?: Choice
16. ***What beef quality grade is leaner and has a degree of marbling that is
equivalent to a fat content of 2-4%?: Select
17. ***True or False: USDA beef grading is completely optional.: True
18. ***What two beef quality grades are frequently sold as ungraded or store
brand beef? Because this beef is ungraded, consumers run the risk of buying
beef that lacks flavor and is less tender compared to USDA graded alternatives.-
: Standard and Commercial
19. ***How does USDA beef grading differ from mandatory USDA meat inspec-
tions?: USDA beef grading is completely optional. Any cattle producers or slaughterhouses that would like their beef
to be graded must pay a service fee. The USDA beef grading is performed by a federally licensed grader at an hourly
rate of $84 to $114.
While USDA meat inspections are also performed by trained personnel, all beef in the United States is required by law
to be federally inspected. USDA meat inspections consider the safety of the beef for consumption as opposed to the
quality and tenderness of the beef.
2/5
Study online at https://quizlet.com/_hr08n9
1. ***What beef breed is known for having the highest degree of marbling in
their meat?: Angus (Both Black and Red)
2. ***What percentage of the world's beef do U.S. farmers and ranchers pro-
duce?: U.S. farmers and ranchers produce 18% of the world's beef with only 8% of the world's cattle.
3. ***What purpose do USDA beef quality grades serve?: 1. The grades are a trusted symbo
that reassures consumers they are purchasing safe, high-quality American beef, which aids in the promotion and
marketing of quality beef products.
2. The grades assist livestock producers in identifying and receiving prices that correspond with the quality and quantity
of the livestock they produce.
3. The grades provide a uniform supply of meat of the quality desired by consumers, retailers, and export markets (assist
in the sale of beef products that are uniform in both quality and composition).
4. ***The USDA classifies beef carcasses using two types of grades: quality
grades and yield grades. What is the difference between these two types of
USDA beef grades?: Beef Quality Grades relate to the tenderness, juiciness, and flavor of the beef, which
have to do with the maturity and marbling degree of the animal.
Beef Yield Grades relate to the amount of usable lean meat on the carcass (lean meat to fat ratio on the carcass).
5. ***In order from best to worst, what are the eight beef quality grades?: 1. Prime
2. Choice
3. Select
4. Standard
5. Commercial
6. Utility
7. Cutter
8. Canner
6. ***What two main criteria are Beef Quality Grades based upon?: 1. the degree of
marbling (intramuscular fat) in the beef
2. the maturity or estimated age of the animal at slaughter
7. ***Define the term "marbling".: Marbling is the white streaks of fat within lean sections of meat.
8. ***The majority of Prime and Choice graded beef is harvested from young,
well-fed steers (castrated males). Why is the beef harvested from young steers
1/5
, 2025 USDA Beef Grading Unit
Study online at https://quizlet.com/_hr08n9
and not young heifers?: It is not produced from heifers because heifers are used for breeding, and
therefore, the meat is tougher.
9. ***What percent of all beef produced in the United States is graded Prime?-
: 2.9% or 3%
10. ***What beef quality grade is harvested from young cattle and has an
abundant amount of marbling that is equivalent to a fat content of 8-13%?: Prime
11. ***What two beef quality grades are best suited for dry-heat cooking, such
as grilling, roasting, or broiling?: Prime and Choice
12. ***What beef quality grade is harvested from younger cattle and has a
degree of marbling that is equivalent to a fat content of 4-10%?: Choice
13. ***What percent of all beef produced in the United States is graded Choice?-
: 50%
14. ***What two sections of a beef carcass are known for being the most
marbled?: 1. Beef Ribs
2. Short Loin (T-Bone, Strip, & Porterhouse Steaks come from this section)
15. ***Regarding value for money, what beef quality grade will give you a tasty
steak at a fairly affordable price?: Choice
16. ***What beef quality grade is leaner and has a degree of marbling that is
equivalent to a fat content of 2-4%?: Select
17. ***True or False: USDA beef grading is completely optional.: True
18. ***What two beef quality grades are frequently sold as ungraded or store
brand beef? Because this beef is ungraded, consumers run the risk of buying
beef that lacks flavor and is less tender compared to USDA graded alternatives.-
: Standard and Commercial
19. ***How does USDA beef grading differ from mandatory USDA meat inspec-
tions?: USDA beef grading is completely optional. Any cattle producers or slaughterhouses that would like their beef
to be graded must pay a service fee. The USDA beef grading is performed by a federally licensed grader at an hourly
rate of $84 to $114.
While USDA meat inspections are also performed by trained personnel, all beef in the United States is required by law
to be federally inspected. USDA meat inspections consider the safety of the beef for consumption as opposed to the
quality and tenderness of the beef.
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