The highest grade of tuna. Sometimes called sushi grade or sashimi grade.
#1 grade tuna should have bright red, shiny and translucent meat.
There should not be any discoloration or brown under the skin where the fat is located.
#1 grade tuna should have a fine and smooth texture, not coarse or grainy.
Bluefins and some Bigeyes are known for their fat content. Yellowfin are a much leaner fish with normally little to no fat. Fish with high fat content are generally regarded as more valuable and are priced higher.
The fat is visible in the meat like the “marbling” seen in beef.
Grade #2+ Tuna:
The next grade of tuna following #1 grade.
Grade #2+ tuna might be close to Grade #1 tuna in skin color.
The loin cut is slightly less bright than Grade #1.
Less consistency in color throughout the loin.
#2+ has less fat so the texture feels less sticky and leaner.
It should still feel wet and smooth as in Grade #1.
It should still have good and solid feel to the touch.
Grade #2 Tuna:
This is the tuna of choice of many restaurants who don’t want to pay Grade #1 money for tuna dishes that will be cooked. Although not really considered sushi grade, some low-end restaurants may use it raw.
Grade #3 Tuna:
This is a cooking grade, and the color has already turned brown or greenish.
Know Your Beef!
Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).
Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan.
Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.
Standard and Commercial grades are frequently sold as ungraded or as "store brand" meat.