Web Reference: Jan 28, 2013 · These characteristics follow the official grade standards developed, maintained and interpreted by the USDA’s Agricultural Marketing Service. Beef is graded in two ways: quality grades for tenderness, juiciness and flavor; and yield grades for the amount of usable lean meat on the carcass. Nov 14, 2025 · Master USDA beef grades. Learn quality indicators, marbling scores & how to choose the best cuts for your BBQ. According to USDA, quality grades are contingent on two main criteria– the degree of marbling or intramuscular fat in the beef, and the maturity or estimated age of the animal at slaughter.
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