What is the highest quality grade for beef carcass?

Here's a breakdown of the USDA beef grading system from highest to lowest:

* Prime: The most tender, juicy, and flavorful beef. It has the most marbling (intramuscular fat) and is often used in restaurants.

* Choice: Slightly less marbling than Prime, but still very high quality. It's a popular choice for home cooks.

* Select: Leaner than Choice with less marbling. It's still considered good quality, but may be slightly less tender and flavorful.

* Standard: The lowest grade of beef that is still considered edible. It has less marbling and may be tougher than higher grades.

* Commercial, Utility, Cutter, and Canner: These grades are primarily used for ground beef and processed meats. They are not typically sold as whole cuts of meat.

It's important to note that grading is based on marbling and maturity of the animal. Marbling is the amount of intramuscular fat, which contributes to tenderness and flavor. Maturity refers to the age of the animal, with younger animals generally having more tender meat.