What generally indicates a higher quality of meat?

A better grade of meat typically indicates a higher quality because meat grading systems, such as those established by the USDA, evaluate meat based on specific criteria including marbling, tenderness, and overall flavor. Higher grades usually reflect better quality cuts that are more desirable for their taste and texture. These grades take into account the amount of intramuscular fat (marbling), which contributes to juiciness and flavor, and the overall appearance of the meat.

Other factors like less fat, thickness of the cut, or temperature can influence the cooking process or specific culinary outcomes but are not definitive indicators of meat quality. For instance, while some consumers may prefer less fat for health reasons, fat can enhance flavor and tenderness. Similarly, a thicker cut of meat might appeal to some, but it does not necessarily guarantee better quality. Higher cooking temperatures can affect cooking times and moisture levels but do not inherently reflect the quality of the meat itself. Therefore, the grading system provides a more standardized and reliable measure of meat quality.