Which quality grade is considered the highest for beef, veal, and lamb?

The highest quality grade for beef, veal, and lamb is Prime. This designation is reserved for the very best cuts of meat, which are characterized by abundant marbling, tenderness, and overall superior quality. Prime grades are typically sourced from younger livestock and are often more flavorful and juicy, making them highly sought after for fine dining and special occasions.

Prime meat is known for its high-fat content interspersed within the muscle, which enhances both the taste and texture when cooked. This quality largely results from how the animals were raised, fed, and processed. Prime cuts are usually more expensive and can be found in upscale restaurants and butcher shops.

In contrast to Prime, lower grades such as Choice, Good, and Standard denote varying levels of marbling and quality, with each successively lower grade reflecting a decrease in flavor, tenderness, and overall quality of the meat.