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

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

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

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

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

Indicates a high ratio of usable meat to fat and bone, representing the most efficient grade for beef processors.

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.

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