The 3 Main Grades of Beef Explained

When shopping for beef at the grocery store or ordering a steak at a restaurant, you may notice terms like “prime,” “choice,” and “select” used to describe the quality of the meat. These labels refer to the USDA’s beef grading system, which classifies beef into different categories based on qualities like tenderness, juiciness, and flavor. Though there are actually eight different grades of beef, most of the meat you encounter will fall into one of the top three tiers: prime, choice, or select.

In this article, we’ll take a closer look at what distinguishes these three main grades of beef and what each one means for your dining experience.

An Overview of Beef Grading

In the United States, the USDA (United States Department of Agriculture) is responsible for assigning quality grades to beef Specially trained experts inspect each beef carcass and evaluate characteristics like the amount of marbling (intramuscular fat), firmness and texture, and the age of the animal it came from

Based on these assessments, the beef is classified into one of eight categories ranging from Prime (highest quality) to Canner (lowest quality). The top three tiers—Prime, Choice, and Select—are the grades you’re most likely to encounter at the retail level. Beef that falls below the Select designation is typically used in food manufacturing or pet foods rather than being sold raw to consumers.

While this grading system is voluntary, around 90% of beef sold at the retail level in the U.S. is graded by the USDA. So next time you’re browsing the meat counter, look for the purple USDA shield to check the grade.

Prime Beef

Of all the beef graded by the USDA, only about 2-3% achieves the top tier of Prime. This elite status is reserved for beef with abundant marbling, meaning it has a high ratio of fat finely dispersed between the muscle fibers. Prime cuts also come from young cattle, typically under two years of age.

The generous marbling gives Prime beef its renowned tenderness and juiciness. When cooked, the fat melts and bastes the meat from the inside, keeping it succulent and adding rich beefy flavor. Prime roasts and steaks are ideal candidates for quick, dry cooking methods like grilling, broiling, and sautéing. Due to its superior taste and texture, Prime beef commands a premium price and is most often found in fine steakhouses and upscale markets.

Well-known cuts of Prime beef include the strip loin, tenderloin, rib eye, top sirloin, and prime rib. Prime steaks melt in your mouth and are a sublime treat for beef aficionados.

Choice Beef

The Choice grade makes up the majority of beef sold at the retail level—about 60% of all graded beef in the U.S. earns a Choice designation. Compared to Prime, Choice beef has less marbling, but is still considered high quality with good tenderness and flavor.

Choice beef comes from younger cattle like Prime, but has a lower ratio of fat running through the muscle. It can vary from small to moderate marbling. Cuts from the loin and rib still produce moist, flavorful steaks, while other cuts may benefit from marination or slow, moist cooking methods.

In terms of price, Choice beef hits the sweet spot between the luxury of Prime and the more budget-friendly Select. Choice steaks, roasts, and other cuts are very common in grocery stores and casual restaurants. They offer excellent quality and taste without the markup of Prime.

Select Beef

Compared to Prime and Choice, Select beef is leaner with less marbling. About 30% of graded beef falls into this category. Select cuts can still be flavorful, but tend to be less juicy and benefit from additional seasoning or slow cooking.

Since it has less fat running through it, Select beef is quite uniform in texture—there are no fatty seams or hard bits to contend with. It also has a milder flavor than fattier Prime or Choice cuts. For some recipes like stews and stir fries, that clean beef taste can be preferable.

Cost-conscious customers love Select beef for its affordable price point. Due to its leanness, it also fits well into health-conscious lifestyles. However, Select steaks and other cuts are best enjoyed with a marinade or sauce to prevent dryness. Low and slow moist cooking methods help counteract the lack of fat.

Comparing Grades at a Glance

To recap the main differences:

• Prime beef has extensive marbling, making it beautifully tender and flavorful. Less than 5% of beef earns this top grade. Found at high-end steakhouses and butcher shops. Best for quick, dry cooking like grilling or broiling.

• Choice beef has modest marbling, yielding good tenderness and moisture. About 60% of graded beef falls into this tier. Found everywhere from fine dining to fast casual restaurants. Works well for most cooking methods.

• Select beef is quite lean with less marbling. More budget-friendly price point. Best slow cooked or marinated to retain moisture. Found at most grocery retailers. Mild in flavor but still tender when properly cooked.

Buying and Cooking Recommendations

Now that you understand the distinctions between these top three beef grades, let’s look at some recommendations for purchasing and cooking each type:

Prime

• Look for it at upscale butcher shops or high-end steak restaurants. Expect to pay a premium.

• Best cooking methods are fast and hot—grilling, broiling, pan searing. Cook quickly to medium rare or so.

• Ideal for celebratory meals and impressing guests. Share a Prime porterhouse or ribeye.

Choice

• Easily found at major grocery chains and most restaurants. Offers excellent quality for the price.

• Versatile for pan searing, broiling, braising, or roasting. Cook to your desired doneness.

• Great everyday option for people who enjoy beef. Use for weeknight dinners or backyard barbecues.

Select

• Sold affordably at most supermarkets and budget eateries. Also common in lean ground beef.

• Benefits from marinades, spice rubs, and slow moist cooking methods like braising.

• Good choice for cooking healthy recipes, family meals, stews, or stir fries. Cook thoroughly and slice thinly against the grain.

No matter which grade you choose, always cook beef to the recommended safe minimum internal temperature for that cut to avoid foodborne illness. And let roasted or grilled beef rest for 5-10 minutes before slicing into it—this allows juices to redistribute so your meat stays juicy and flavorful.

With a grasp on the trio of top beef grades, you can hone your shopping and cooking skills. Seek out Prime or Choice cuts for special occasions, or buy budget-friendly Select more often. With the right techniques, all three grades can yield delicious beefy meals.