What two factors primarily determine beef grades?

Beef grades are primarily determined by fat content and marbling, which is the distribution of intramuscular fat within the meat. Marbling is crucial because it not only affects the flavor and juiciness of the beef but also plays a significant role in the tenderness of the final product. Higher marbling typically indicates higher quality due to the richer flavor and enhanced moisture retention during cooking.

While tenderness and juiciness are important characteristics from a consumer perspective, they are not the primary factors classified within the grading system used by the USDA. The grades are mostly focused on the amount and distribution of fat, along with factors such as the age of the animal, which can subsequently affect the tenderness and juiciness experienced when cooking and tasting the meat. Therefore, understanding the significance of fat content and marbling is essential for grasping how beef quality is assessed.