We break down the beef grades in the U.S. and what the classifications mean. From tip of the top, prime beef to canner grade, ... with younger cattle usually resulting in a higher grade.

Prime. Just 4-5% of cattle makes the prime grade. Prime beef comes from young cows. The meat is amply marbled, with lots of white fat running through the beef.

Most Wagyu beef would fall into the “prime” USDA grading, thanks to its usually impressive amount of marbling. Updated at 4:00pm EST on 4/13/21 to include info about the lower grades of meat ...

The grading of beef can tell you a great deal about its quality. Prime is the best, but the grade is given to less than 2 percent of all beef cattle.

In Texas, however, a large number-about 30 percent-of the butchered cattle qualify as Select grade, he said, because they are largely range-fed beef. Much of that meat goes to the West Coast where ...

According to CattleFax, a beef industry economics firm, the percentage of the nation’s federally inspected beef cattle grading either prime or in the upper two-thirds of the choice category was ...

When the meat grader stamps a side of beef with a U.S. Department of Agriculture (USDA) quality grade, he is estimating its palatability. That stamp of approval on a Choice or Prime carcass predicts ...

No cattle raised in the U.S. can truly yield Kobe beef. Mishima. A breed of Japanese cattle that is sometimes marketed as Wagyu but is a distinct breed that is not ... USDA Beef Quality Grade.

Kobe beef, the Japanese red meat delicacy from the city of the same name, has come to Austin. Nearly 1,000 head of Wagyu cattle, the Japanese bovine breed to which the Kobe belong, populate the ...