Fine Meats

Most meat-eaters have seen the little USDA shield stickers that indicate the grade of meat. There are eight different grades, but shoppers are unlikely to encounter the bottom five.

Grading is a service provided by the USDA and paid for by the producer or processor. The age of the animal and color of the meat are also taken into account. According to Meatscience.org, cattle graded Prime, Choice, or Select are young cattle that haven’t reached full maturity.

Prime is the most marbled and flavorful meat. These cows are young and well-fed, and the meat is tender. Only 4.5 to 5 percent of all graded cattle are Prime.  Most of this meat goes to restaurants and hotels, but it can be found at butcher shops or high-end grocery stores. The intramuscular fat means steaks with a prime rating remain juicy and flavorful even when exposed to dry heat.

Choice is the most common grade of beef, making up about 65% of all graded beef cattle. The meat is decently marbled, but not as much as Prime, and is what you’ll most likely find at the grocery store. Some Choice steaks may be more marbled than others, so it’s good to look for the most intramuscular fat running through the meat.

Select is the lowest grade of USDA beef you’ll likely find in the grocery store. Some chains use this grade of beef as their house brand. Select meat is consistent and lean, with little marbling. Select steaks aren’t as tender or flavorful as Prime and Choice, so it’s best to use a moist cooking method like braising or sous-vide cooking.