(The USDA has a handy chart that shows how ... These lower grades cuts are usually not sold as whole pieces of meat, but are either ground (for ground beef, obviously), or processed into products ...

Is it worth paying up for one vs. the other? Here's what an expert says. • USDA Prime beef boasts superior marbling, ...

When a beef carcass is presented to a USDA grader, the carcass is cut, or “ribbed,” between the 12th and 13th ribs of the carcass. This cut allows the grader to view the ribeye muscle ...