Have you ever wondered what the labels on a package of beef tells you? USDA, Grass-Fed, organic; what do they all mean? All cuts of meat are graded based on their quality, tenderness, and yield. Grade is based off the UDSA Beef Grading System which was developed in the 1920s. The yield, which is how much meat is on the carcass will be graded based on marbling. Marbling is the healthy fat that is strewn throughout the muscle or cut of meat. The more marbled the cut the higher it rates on the USDA Beef Grading System.
USDA Prime is the highest quality grade available. Prime graded beef will have the best marbling, tenderness, and flavor. Did you know that only 2% of beef is graded prime? Because this meat is of the highest quality it is more expensive and used mainly in high-end restaurants and hotels.
The second highest grade is slightly lower than Prime, but still has great flavor and tenderness. Choice is the more popular option as angus cattle produce a more choice cut of meat, but all cattle produce a different grade of meat. Although it is cheaper it still has great flavor and tenderness.
The third highest grade is a leaner cut that has some tenderness and flavor. Select is great for recipes that are marinated or slow-cooked. This cut of meat has less marbling than Choice or Prime but is just as healthy.
Standard is the grade that you find in delicious burgers that you enjoy or ground beef recipes you make. This cut is not as flavorful as the others but is great for the recipes that call for seasoning, and it is a budget friendly option.
Grass-fed beef comes from cattle that have been raised on a diet of grass and forage. This label is only for cattle that have not been fed grain. Grass fed beef is leaner and has a different flavor compared to grain fed beef.
If a cut of beef has an USDA organic label on it, the farmer must follow strict guidelines set by the USDA. This includes the animal’s diet, living conditions, and use of antibiotics and hormones. All cattle must have at least 30% of the feed or dry matter from the pasture and have access to the outdoors year-round. But they can be brought in for environmental or health concerns. Now, if the cow has been treated with antibiotics, they are not considered an animal with organic cuts anymore. All animals have a withdrawal period if given antibiotics, which can range from 0-60 days depending on the antibiotic given. The withdrawal period is given so that the cuts of meat won’t be affected when taken for harvesting.
Now that you have learned more about beef labels, take a second to look at each cut to understand why labels are used before you buy! These labels set by the USDA are to provide the difference in each cut of meat. The labels highlighted here are just a few of the different labels shown on different products and cuts of meat, but there are many more to learn about!
-Cecelia Rowe
Dallas Center-Grimes High School
Iowa Agriculture Literacy Foundation School-To-Work Student.
Learn more about beef production with these resources:
My Family’s Beef Farm by Katie Olthoff
RP The Farm Dog by Lucy Kehret
National Ag In The Classroom Beef Lesson Plan
Beef Basics | National Agriculture in the Classroom (agclassroom.org)
