Beef quality grades are determined by evaluating the maturity and the marbling of beef carcasses. As beef animals mature, their meat generally becomes tougher. This is because collagen, the ...

The American beef cattle sector has a problem. A good problem, but a problem nonetheless. American cattle are getting better quality grades than they used to. Investments in better genetics, feed ...

A rancher breaks down the real differences between Prime and Choice beef, helping you choose better cuts and cook with ...

Agriculture Secretary Tom Vilsack recently announced a pilot program to allow more cattle producers and meat processors to access better markets through the U.S. Department of Agriculture’s official ...

The United States Department of Agriculture launched a new remote beef grading pilot program which will allow rural meat processors to have more access to markets through the USDA’s official beef ...

USDA Prime beef boasts superior marbling, tenderness, juiciness and flavor. It's also more expensive than USDA Choice. USDA ...

DENVER -- Agriculture Secretary Tom Vilsack announced a pilot program to allow more cattle producers and meat processors to access better markets through the U.S. Department of Agriculture’s official ...

The United States Department of Agriculture began grading beef in 1926. Inspectors are onsite when beef is slaughtered and are trained to “grade” beef between the 12th and 13th rib looking at the fat ...

Plant closures and rising global competition create new hurdles for U.S. beef producers seeking stable export markets.

Troy Hadrick and his family have been selling direct to consumer beef across South Dakota, and now can utilize the Certified ...