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High quality beef with less marbling than Prime, but still tender, juicy, and flavorful.

Lower quality beef grades that typically lack marbling, resulting in a less tender and flavorful product.

Denotes a slightly lower ratio of meat to waste than Yield Grade 1, but still efficient for processing.

Reflects an average or typical yield of usable meat, with a balanced proportion of fat to lean.

Highest quality beef with abundant marbling, which contributes to flavor, tenderness, and juiciness.

The least desirable yield grade with a high amount of fat to lean, leading to significant waste and the lowest efficiency for processors.

Signifies a lower ratio of meat to waste due to increased amounts of fat, resulting in more trimming and less efficiency.

Lowest quality grades of beef, often used for ground beef and processed products where tenderness and flavor are less critical.

Leaner than Choice and Prime with modest marbling, leading to less juiciness and tenderness.