It is made from sweet cream of low natural acid to which a culture (starter) may or may not have been added. May possess a slight feed and a definite cooked flavor. This certified organic butter is made with cream from cows not treated with antibiotics or added growth hormones. Grades of butter are established and awarded by the United States Department of Agriculture (USDA). Is there a real difference between Grade AA and Grade A? (And is the reason why European butter is so expensive—it's often 85 percent fat.) Grades, ranging from the best grade AA to grade B, are based on flavor, body, color and salt content. Grass-fed butter is full of healthy fats and fat-soluble vitamins, more omega-3 fatty acids and fewer toxins. It is made from sweet cream of low natural acid to which a culture (starter) may or may not have been added. Established by the USDA, butter grades are assigned based on flavor, body, color and salt. May possess a slight feed and a definite cooked flavor. A few short years ago you’d be hard-pressed to find anything but unsalted and salted butter. Grade AA is the highest possible grade; Grade AA butter must achieve a numerical score of 93 out of 100 points based on its aroma, flavour, and texture. Salt (if present) must be completely dissolved and thoroughly distributed. Best Premium Butter: Land O’Lakes European Style U.S. Grade AA butter conforms to the following: Possesses a fine and highly pleasing butter flavor. U.S. Grade AA butter conforms to the following: Possesses a fine and highly pleasing butter flavor. All butter sold in the United States must contain at least 80 percent milkfat. $6.15 per pound; available at many grocers nationwide. We liked it for its slightly higher salt content, making a really satisfying spread for a toasty baguette. Grade A butter is almost as good, with a score of 92 out of 100 points. For a series of performance tests, we selected the butter with the highest fat content (Straus Family Creamery, at almost 86 percent), the butter with the lowest fat content … American butter is usually around 80 percent fat, although the exact amount varies from brand to brand. The specifications for the U.S. grades of butter are as follows: (a) U.S. Grade AA. Lower fat content means that the butter contains more water, but that's not necessarily a bad thing, especially for baking. Here are seven signs you’re not eating enough healthy fats. U.S. Grade AA. Perhaps it’s a result of our changing relationship with fat (we’re back to liking it, it seems), or maybe the demand for more flavor found its way to the ears of the dairy industry — either way, the contents of the butter section have expanded.