Originally Posted by
bensyd
I know you Americans have a weird rating system for steaks, where does "choice" sit in the hierachy?
These are the ones that are most commonly sold at retail:
There are also:
U.S. Standard – Lower quality, lacking marbling.
U.S. Commercial – Low quality, lacking tenderness, produced from older animals.
U.S. Utility
U.S. Cutter
U.S. Canner
Standard and Commercial grades of beef are generally sold as ungraded or as store brand meat. Utility, Cutter, and Canner grades of beef are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.