Meat grading should not be confused with meat inspection, which is mandatory and ensures the safety and wholesomeness of our meat supply. Quality Grading USDA beef quality grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner . Since quality grading is voluntary, not all carcasses are quality graded. Carcasses merchandised as ungraded beef usually are those that do not grade Choice or Prime. Maturity and marbling are the major considerations in beef quality grading.
Maturity is an estimation of the physiological age of the carcass.
Older carcasses of C, D and E maturity qualify only for the Commercial, Utility, Cutter and Canner grades. The A maturity portion of the figure is the only portion applicable to bullock carcasses. Degree of maturity, or physiological age as determined from bone and lean maturity, may not be the same as the actual age of the animal in months or years. Location of cartilage and vertebrae for determination of maturity. E Completely fused Completely ossified Cartilage outline barely visible to completely ossified In young beef carcasses the lean flesh is light cherry red in color and fine in texture.