Not All Beef is Created Equal
When shopping for beef, you see labels like Prime, Choice, and Select. But what do they actually mean, and how do they affect your meal? Here is the breakdown.
How Beef is Graded
USDA graders evaluate two main factors:
- Marbling: The white flecks of fat within the muscle. More marbling = more flavor and tenderness
- Maturity: The age of the animal at slaughter. Younger cattle produce more tender beef
The Grades Explained
USDA Prime
- What it means: Highest marbling, youngest cattle
- Percentage of beef: Only about 2-3% of all beef
- Where to find it: High-end restaurants, specialty butchers like Ruiz Custom Meats
- Best for: Grilling, special occasions
- Price: Premium – but worth it
USDA Choice
- What it means: Good marbling, quality beef
- Percentage of beef: About 50% of graded beef
- Where to find it: Quality grocery stores, butcher shops
- Best for: Everyday cooking, grilling, roasting
- Price: Good value for quality
USDA Select
- What it means: Less marbling, leaner
- Where to find it: Most grocery stores
- Best for: Marinating, slow cooking, budget-conscious meals
- Tip: Can be tough if grilled – better braised or slow-cooked
Beyond Grades – What Else Matters
- Aging: Dry-aged beef has concentrated flavor
- Cut: Even Choice ribeye beats Prime eye round
- Source: Local, grass-fed, grain-finished all affect flavor
- Freshness: Nothing beats fresh from your local butcher
At Ruiz Custom Meats, we carry Choice and Prime beef – ask our butchers which cut is best for your recipe!
