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What is the highest grade for steaks in the U.S?
Answer – Prime – Grading beef is a serious business. The United States Department of Agriculture employs a team of “meat graders” who use electronic instruments as well as more subjective measures to decide which meats meet what standards. The most crucial element for grading is “marbling,” which refers to the amount of fat in the meat — the more marbling, the higher the grade. The lowest quality meat gets designated as “canner,” and from there the ranks move upwards in quality to “cutter,” “utility,” “commercial,” “standard,” “select,” “choice,” and, at last, “prime,” the highest designation of all — and one only earned by beef from less than 3% of cattle.:
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