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Beef in the US has only four grades that are sold in stores, and only the top two really matter: Choice and Prime. Far more often than not, meat departments will get meat graded as "Choice or Better," as opposed to "definitely prime;" most of the latter goes to the nicer restaurants.
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I use to be able to judge the grade of beef from looking at the butchered cow. Learned it in ag class.
Hank Hill explains https://www.youtube.com/watch?v=55bKsOm7Svg
My brother actually made it to state finals in the category. Every time we leave the major beef producing states (Upper Midwest) we still mock the poor quality of steaks
. (really? why would 'choice' be your best cut of meat? Look at that poor marbling, harly even choice. Tough as heck too. 
)
I do not buy steak when I am outside the "trusted" zone. Just like I will not buy seafood in Kansas.
Here is a 4-H explanation of meat judging https://www.youtube.com/watch?v=koM1aXidLukI might be crazy, but I'm not Insane.
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