Beef quality refers to the characteristics that determine the value and appeal of beef products. Key factors include tenderness, juiciness, flavor, and the amount of marbling, which is the fat interspersed within the muscle. These attributes are influenced by the breed of cattle, their diet, and how they are raised and processed. The quality of beef is often graded by organizations such as the USDA in the United States. Grades like Prime, Choice, and Select help consumers identify the quality level of the meat. Higher grades typically indicate better marbling and overall quality, making them more desirable for cooking and dining.