Beef carcass grading is divided into quality grading and yield grading. Quality grading Quality grades indicate the factors related to the sensory characteristics of tenderness, flavor, color, texture and juiciness. The quality grade is intended to reflect the cooked product's overall acceptability. The USDA quality grades for steer and heifer carcasses are prime, choice, good, standard, and utility. These grades are determined by balancing maturity and degree of marbling.
Maturity refers to the physiological age of the live animal.
Cartilage changes into bone as the animal matures. This process of ossification proceeds from the back toward the front portion of the vertebral column. The degree of ossification in the vertebral buttons near the thorax, which is the cavity containing heart, lungs, etc., is the most useful in evaluating maturity. Rib bones also become flatter and whiter as the animal matures. Meat from young animals is lighter colored and finer textured compared to older beef.