Different Cuts & Grades of Meat

Much of the meat you find in supermarkets undergoes federally mandated inspection by the U.S. Department of Agriculture (USDA). However, grading is not mandatory and there are many meat products that are not regulated at all. The Federal Meat Inspection Act (FMIA), passed in 1906, regulates the inspection of swine, cattle, sheep and goats. While the Poultry Products Inspection Act (PPIA) ensures the review of chickens, turkeys, ducks, geese and other common fowl. Buffalo, rabbit, reindeer and elk are examples of products that do not require inspection.

Beef Grades

• Yield is useful when purchasing large portions of meat.

  There are two systems of grading performed by the USDA: quality and yield. Quality measures the degree and distribution of fat in the cut. Beef of high quality is tender, moist and full of flavor. In descending order the quality grades are prime, choice, select, standard, commercial, utility, cutter, and canner. Yield analyzes the amount of lean meat based on marbling, age and color. Yield is a numeric grade based on a scale of 1 to 5, with 1 being the highest and 5 being the lowest. Most retail stores carry choice, select and standard. Commercial through canner grade meat is found in processed foods.

Beef Cuts

• Chuck and round are less tender and require moist heat when cooking.

  The four main cuts recognized by the USDA are chuck, loin, rib, and round. The American Angus Association (AAA) recognizes four additional cuts: brisket, fore shank, short plate and flank. AAA also divides the loin into two parts: the short loin and sirloin. Dividing a whole carcass horizontally, the cuts may be found in the upper or lower half of the body. Upper cuts from head to tail are chuck, rib, short loin and sirloin. The lower body contains the brisket, fore shank, short plate and flank. Most of the hindquarters and rear legs is considered part of the round. Retailers may or may not use cut names in product labeling. Examples of product labels include chuck steak, short ribs, pot roast, flat-iron steak, round steak, skirt steak and shoulder medallion.

Veal

• High-quality veal is light pink to gray in color.

  Veal has five grades based on juiciness, flavor and color: prime, choice, good, standard and utility. Higher grades are given to juicier and more flavorful cuts. Veal carcasses are divided into seven primary cuts. The largest cut is the round, or leg, which accounts for nearly half of the carcasses' weight. The fore shank and breast are usually grouped together for their similar moisture content. Both cuts respond well to braising. From head to tail the remaining cuts are the shoulder, rib, loin and sirloin. The highest grade veal is usually cut from the loin. The sweetbreads (thymus gland), tongue, kidney and liver are also popular cuts.

Lamb

• Prime, choice, good, utility and cull grades are given to lamb based on tenderness, juiciness and flavor. Age is a deciding factor in the quality of lamb. The USDA only grades meat from animals less than 1 year old. The 6 primal cuts of lamb are the shoulder, rack, fore shank, breast, loin, and leg.

Poultry

• Poultry may be graded A, B or C based on the physical condition of the meat.

  Most poultry available in retail stores is grade A. Grade A poultry has little to no discoloration, broken bones, feathers or tears. Both whole birds and parts will be fleshy and meaty. Poultry may be divided into the neck, breast, wing, thigh and drumstick.

Pork

• Pork has only two quality grades. Due to the consistency and overall tenderness of pork it can only be categorized as acceptable or utility. Utility-grade meat is generally not available in retail stores. Pork is separated into four basic cuts: shoulder, side, loin and leg. Bacon may be produced from the fatty belly or meatier side portion. Chops and ham are cut from the loin and leg, respectively.

Ungraded

• All meat producers must opt in to have their meat graded by the USDA. There are no federal regulations regarding the grading of meat. Some meat, such as goat, are not graded by the USDA. Lack of grading does not indicate the presence of food-borne illness or lower quality.