What do steak grades mean?

Question

For e.g MB3+, what does this mean when referring to a steak?

In: Biology

Answer 1

You might read other answers and think “That doesn’t make sense. Fat is BAD.” In a way, yes. TOO MUCH fat is problematic, but so is a complete lack of fat.

Ideally, you want *thin streaks* of fat. Of course, too much fat is just plain gross. Just the right amount of fat makes the meat juicy, flavorful, and tender when cooked, and is therefore graded highly (Prime or Choice). Meat with little to no fat turns out dry, bland, and tough, and receives a lower grade.

Your question about the grade of MB3+ seems simple, but is surprisingly complex and annoying to find a answer for. Different countries/organizations have different methods of grading beef. To provide a better answer, I need more context.