-Meat is given a grade depending on the animal’s size, muscle mass, and fat deposits. -The USDA certified certain beef cuts as “prime,” “select” or “choice,” based on the marbling and tenderness. -The meat is graded on a letter scale from A to C based on bruising and other defects. -If a meat isn't labeled with A grade, then the meat is low quality, and sanitary conditions may not be good. -Personally I would not buy meat with a B or C grade, however the decision varies from costumer to costumer.