# Beef Grading
**URL:** https://community.anovaculinary.com/t/beef-grading/24620
**Category:** First Cook Essentials
**Created:** [January 5, 2020, 4:45pm UTC](https://community.anovaculinary.com/t/beef-grading/24620 "2020-01-05T16:45:50Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [January 5, 2020, 4:45pm UTC](https://community.anovaculinary.com/t/beef-grading/24620/1 "2020-01-05T16:45:50Z")
Now that the holidays are behind us and everyone has had their fill of prime rib it is time to start exploring other cuts of meat. A good place to start is to have a basic understanding of how beef is graded. This article is slanted towards the US but he discussed other systems that are used. There are a number of factors in addition to the grading that you need to take into account in your search for meat. Breed of the cattle, how it was fed and if antibiotics were given. If you are keeping a notebook for your cooks details about the meat you bought make a good first entry as it influences the outcome of your dish.
> **[Beef Grades Explained: Your Guide to Buying Beef](https://www.smokedbbqsource.com/grades-of-beef-explained/)**
>
> Shopping for beef can be an overwhelming experience, with labels like grass fed, organic, pasture raised and dry aged just scratching the surface of options available to you. While these are all important considerations, the
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [January 5, 2020, 9:04pm UTC](https://community.anovaculinary.com/t/beef-grading/24620/2 "2020-01-05T21:04:46Z")
While we’re on the subject… Always a good idea to get to know the cuts and where they come from.
This one’s not a bad page for a good explanation of the ‘steak cuts.’
> **[Meat 102: Cuts, Anatomy & Preparation](http://www.johnnyprimesteaks.com/meat-102-cuts-anatomy-preparation-2/)**
>
> CHECK OUT: MY BUTCHER SHOP For those new to the world of steak, or for morons who are just not well-versed in steak lingo, this section should serve as a jumping-off point for all there is to know.…
> **[Meat 201](http://www.johnnyprimesteaks.com/meat-201/)**
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> Meat 201 is an advanced examination of the four major cuts of beef that you’re likely to see at a steakhouse. The four major cuts are Filet Mignon, Strip Steak, Porterhouse and Rib Eye. For m…
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### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [January 6, 2020, 3:34pm UTC](https://community.anovaculinary.com/t/beef-grading/24620/3 "2020-01-06T15:34:58Z")
Thanks Ember for adding these references. Here is one that may help as well. We have a members from all over the world so here is a guide on the naming of various beef cuts. It is referenced to US cuts.
> **[1064.GUIDE\_beef-cuts\_ingl%C3%A9s\_09oct13.pdf](https://www.usmef.org/downloads/1064.GUIDE_beef-cuts_ingl%C3%A9s_09oct13.pdf)**
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> 1348.79 KB