The Butcher’s Perspective on Beef:
-What Butcher’s Look for in Beef
-Diagram of a Steer and Overview of Various Cuts of Meat
-Carving demonstration displaying where different cuts come from, and how they’ll be served ultimately to the customer
-Discussion of how meat is graded or if graded meat is better than non-graded meat
http://www.porkbarrelbbq.com/82/

A grade of "select," "choice," or "prime" (the latter being the most desirable) is bestowed on meat based on its color, weight, fat-to-body ratio, age, and other physical considerations. Non-graded meat (or "no-roll" meat, a reference to the rolling ink stamp used to affix the grade information) is not necessarily inferior to graded meat; in some cases the producer has simply opted to save money by skipping the grading process, which, unlike USdA inspection, is voluntary.
http://issuu.com/hnabooks/docs/good_eats

http://peoriaillinoisan.blogpeoria.com/2007/05/02/iowa-steak... ... - [ Tłumaczenie strony ]
1 Sep 2010 ... Street Meat vendors, those that sell non-graded meat full of tenderizers and god knows what else .Should be shot on site. ...
page2rss.com/page?url=peoriaillinoisan.blogpeoria.com/2007/... - Kopia

"Non-graded" stosowane jest w odniesieniu do różnych rodzajów mięsa - wołowiny, wieprzowiny, drobiu, baraniny. Jest to po prrostu mięso, które nie zostało sklasyfikowane pod względem jakości, więc wydaje mi się, że to będzie odpowiedni termin.

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Note added at   22 min (2010-12-12 22:57:05 GMT)
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w drugim linku pojawia się jeszcze nazwa "no-roll meat"