USDA Butter Standards: Definition, Grading & Safety Requirements

The USDA, or U.S. Department of Agriculture, sets several specific standards that butter must meet before receiving a grade. Plants that are unsanitary and produce products that do not meet these standards are not assigned a USDA grade.

USDA Definition of Butter

• The USDA mandates that butter must contain at least 80 percent milk fat by weight. Butter may either be salted or unsalted. It may also have coloring added.

Safety Standards

• Butter cannot have any foreign material in it. It should not have any visible mold. Butter must be made from pasteurized cream to be USDA approved.

Grades

• The USDA uses three grades for butter: AA, A and B. AA is the highest grade and is made from sweet cream and produces a fine, "highly pleasing" butter flavor. Grade A butter produces a pleasing taste but may have a slightly acidic or bitter flavor. Grade B butter has a fairly pleasing flavor but may have a hint of a malty or musty flavor.