What is the primary determination of beef quality grades?

The primary determination of beef quality grades is based on marbling, which refers to the intramuscular fat that is distributed within the muscle tissue. Marbling is a critical factor because it significantly impacts the tenderness, juiciness, and flavor of the beef, all of which are important attributes for consumers.

Higher levels of marbling are associated with superior eating quality and thus lead to higher quality grades, such as Prime or Choice, compared to lower grades like Select or Standard. While fat thickness, weight, and age can also contribute to the overall assessment of quality, marbling is the primary criterion used by grading systems, such as those established by the USDA. These systems prioritize the consumer experience, making marbling a key focus in beef quality grading.