Beef grade term used to designate the lowest quality?

Beef grade term used to designate the lowest quality?

• A. Prime
• B. Choice
• C. Canner
• D. Cutter

Answer: (C)

Beef grading is about quality tied to marbling and tenderness, and the lowest designation is used for meat intended for canning and heavily processed products. That term is Canner. It signals meat with very little marbling and poorer eating quality as a fresh cut, which is why it’s designated for canning rather than prime or choice cuts. Prime is the highest grade, Choice is high quality, and Cutter is another low grade but not the very bottom.

Beef grading is about quality tied to marbling and tenderness, and the lowest designation is used for meat intended for canning and heavily processed products. That term is Canner. It signals meat with very little marbling and poorer eating quality as a fresh cut, which is why it’s designated for canning rather than prime or choice cuts. Prime is the highest grade, Choice is high quality, and Cutter is another low grade but not the very bottom.