The US Department of Agriculture (USDA) grades beef based on degree of marbling and the maturity (estimated age) of the animal at slaughter. The three top quality ratings are primarily what you’ll see in your local supermarket: Prime, Choice and Select. The USDA started grading beef in 1927.

Which is the best quality grade for pork?

According to these guidelines, a quality pork product with good eating quality should be in the color range of 3 to 5 (the entire range is 1-6) and have a marbling range of 2 to 4 (the entire range is 1-10).

Is all meat USDA graded?

Beef is evaluated by highly-skilled USDA meat graders using a subjective characteristic assessment process and electronic instruments to measure meat characteristics. … 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.