Pork is not graded with USDA quality grades like beef is as it is generally produced from young animals that have been bred and fed to produce more uniformly tender meat.
Appearance is an important guide in buying fresh pork. Look for
cuts with a relatively small amount of fat over the outside and with
meat that is firm and grayish pink in color. For best flavor and
tenderness, meat should have a small amount of marbling.
Pork's consistency makes it suitable for a variety of cooking styles. Chops can be prepared by pan broiling, grilling, baking, braising, or sautéing. Ribs can be braised, roasted, or grilled. Slow cooking yields the most tender and flavorful results. Tenderloins are considered to be the most tender and tasty cut of pork.
Click here if you would like to see a 22 minute long educational video about the beef grading process . The video covers the entire process from farm to table and dwells on the grading process..