The document outlines the grading systems and quality characteristics of various meats including beef, poultry, veal, pork, and lamb. Beef is categorized by grade, with 'prime' being the highest quality, while poultry should be free of blemishes and typically does not have a grading system. Other meats like veal and lamb have specific grading classifications, with veal having more distinct grades and lamb being leaner and uniform in quality.

1. BEEF
SOURCE:
Highest grade of quality and is generally sold
in hotels/restaurants. Tends to have abundant
marbling (or streaks of fat in meat).
POULTRY
Highestqualityandseenatretaillevel.Free
fromfeathers,bruising,anddiscoloration.
VEAL
Fivegradesinclude:prime,choice,
good,standard,andutility.Primeand
choicetendtohavemorejuicinessand
flavorthanlowergrades.
PORK
No USDA gradingsystemhasbeen
establishedforporkbecauseitis
uniformlytender.Lookforporkthatis
firm,haslittlefat,andisa pinkcolor.
LAMB
High quality, but less marbling than
Prime. Steaks from the loin or rib.
Typically seen in the grocery store.
Very uniform in quality and leaner
than higher grades. Lack of marbling.
Generallyusedforchopped orcutup
poultry.Notusuallygradeidentified.
Nogradesfornecks,wingtips,tails,
groundmeat, or giblets.
B or C
USDAMeat Grading Basics
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-
sheets/production-and-inspection/inspection-and-grading-of-meat-and-poultry-what-are-the-
differences_/inspection-and-grading-differences/
Prime
High quality
High marbling
Choice
High quality
Less marbling
Good Not usually marked
with grade,
increasingly less
marbling/quality.
Comes from older
sheep.
Cull
Utility
@FoodInsight
www.foodinsight.org