The USDA beef grading system is based solely upon the amount of marbling in the meat. The more marbling (intramuscular fat) that the rib-eye has the higher the carcass is graded. The USDA grades from highest to lowest are: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner.

The problem with the current USDA grading system is that marbling only accounts for 1/3 of the eating experience. Beef is like wine--- it’s taste, tenderness, texture, and quality varies depending upon a whole host of factors including its breed, what it is fed, how long it is fed, how old it is when processed, where it is raised, how it is treated during its life, how it is processed and cut, and how long it is aged. The USDA grade only tells us how much fat the meat has in it. For more information on what factors into a great steak visit the Artisan Beef Institute blog.