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Meat Classification

Marbling is the term used to describe the intramuscular fat (fat contained between muscle fibers) that are visible as white spots, have an impact on the quality of the tasting of the court, and that gives it its three main features: juiciness, smoothness and flavor. It is the main factor determining the quality of the meat.
If an American court missing any of these three features we can say that the term is misused and is not an American court
Marbling is also used as a basis for the classification of meat, so the more marbling present American cut its quality is higher.
The classification of meat according to the degree of marbling is: PRIME


• Also known as moderately abundant.
• marbling is the highest quality.
• It is considered that only 2% of cattle are suitable for a cut of this quality. CHOISE


• It features a slightly abundant marbling. MODESTO

SELECT or
• Features a modest marbling
• This quality is considered low for an American court
STANDARD

• There is a slight marbling
• Characterized by an American court hard and dry with little flavor.

The classification of meat quality by the degree of marbling also we see represented in the pyramid below

Quality Choice or slightly rich is divided into 2 parts: Upper and Lower, this is because standards Canadian and American quality programs handle ensuring high quality choice for prime, choice and a low can be select.