Meat grades are classifications that indicate the quality and tenderness of meat, primarily for beef, pork, and lamb. These grades are determined by factors such as marbling, color, and age of the animal. The United States Department of Agriculture (USDA) is responsible for grading meat, using a system that includes categories like Prime, Choice, and Select for beef. Higher grades, like Prime, have more marbling, which contributes to better flavor and tenderness. Lower grades, such as Select, have less fat and may be less juicy. Understanding meat grades helps consumers make informed choices when purchasing meat products.