The United States of America slaughters over 33 million heads of cattle annually, making it the world’s largest producer and one of the largest exporters of beef. In contrast to the European system, the carcass classification in the US is primarily focused on the qualitative aspect. There are a total of eight quality grades, which are distinguished on the basis of maturity and the degree of intramuscular fat deposition – meat marbling. From the highest, they are Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. However, we will meet the first three on the market. Carcasses can also be divided into 5 yield grades (1–5), but this grade is used to a lesser extent than quality grading. Although the US grading system is voluntary, approximately 72 % of the slaughtered animals is graded. The specifics of this grading system are described in the following article.