Mark Z. Johnson, Oklahoma State University
The percentages of USDA Select and Prime grade beef carcasses continue to shift in the direction of higher quality, more marbling-rich beef. Through the early part of 2026, Select grade percentages dropped into the single digits, while the percentage of Prime is reaching new highs.
During the month of March, the percentage of carcasses grading Select was approximately 8% of the harvest mix, down about 4% from a year ago. The percentage of Prime advanced to 15%, up roughly 4% from March 2025.
The 73-74% of carcasses grading Choice are basically unchanged from last year and the previous five year average. Quality grades lower than Select have declined to less than 3% of the harvest mix.
As recently as 2010, Select grading beef represented 30% of the quality grade mix, while Prime and Choice accounted for less than 65% that year. In 2025, Select was down to 13% of all graded beef carcasses, while Prime and Choice exceeded 84%.
Why? Increased additive genetic potential for marbling is the foundation of the increase in beef carcass quality. Without question, increased days on feed and pushing cattle to historically higher finished weights contribute to tapping this genetic potential for marbling.
What is the impact? Consumers have responded favorably to improving beef quality. Since the turn of the century, beef demand has continued upward. The CattleFax Beef Demand Index hit another record in 2025, up roughly 50% compared to 1998-99. The beef industry is experiencing greater demand for Prime and the upper two-thirds of Choice.
Greater supply of Prime and upper two-thirds of Choice has allowed more consumers to try the higher-quality product. Consumers like it and are willing to spend more to enjoy it. The phenomenon has increased demand across the entire beef industry.
