The U.S. Department of Agriculture (USDA) offers a voluntary grading system that provides a nationally uniformed standard for U.S. beef quality. The grade of the beef indicates its quality level. This grade is based on several factors that determine the tenderness of the beef, the most prominent being the marbling or intramuscular fat deposit. The U.S. farmers feed their cattle with a high percentage of corn, which makes the beef stand out in flavor compared to beef produced from the rest of the world. USDA Prime is the highest grade. It is given to the highest quality of U.S. beef, which will provide the best eating experience. Only about 3% of all cattle raised in the USA are awarded the Prime grade. This grade will have the most tender and buttery flavor. This taste comes across very well in premium cuts, such as tenderloin, ribeye and striploin.