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FOOD ART & FOOD POSTERS - COW ART PAGE 1 2 3 4 5
U.S.D.A. Beef Quality grades are determined by estimating the age of the animal, the amount of fat marbling (determined by looking at the ribeye at the 12th rib) and by the texture, color and appearance of the ribeye. U.S.D.A. quality grading is optional.
According to the National Cattleman's Beef Association only about 2% of all U.S. beef carcases submitted for grading are quality graded Prime. Prime grade is the most tender, juicy and flavorful grade, and most Prime grade beef is sold to the restaurant industry.
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