Choice Vs. Prime Beef Grades

The U.S. Department of Agriculture sets the standards for beef grades. There are eight major grades, of which prime is the highest and choice is the second highest. Beef grades are determined by meat marbling, age and color.

Marbling

A cut piece of meat has white streaks within the redness of the meat. The streaks are fat and the combination of meat and fat is called marbling. Choice grade beef has less marbling and is leaner than prime grade of beef.

Age of the Cattle

Prime grade beef comes from cattle that is 18 to 24 months old, according to the BBQ Report. Choice beef comes from cattle that are older than 24 months. Age is determined by examining the carcass's bone, cartilage and meat texture. Younger meat is more tender.

Aging the Meat

Prime beef cuts are aged from 10 days to six weeks to make the meat even more tender and flavorful. This is done by the butcher or beef processor and not in a home kitchen. Choice cuts are not aged. They are thus less tender.

Color

Prime cuts and choice cuts are both lighter and brighter in color than are Select and the other eight cuts. The prime cut can appear lighter, however, depending on the marbling.

Availability

There is more Choice grade beef produced each year than Prime cuts, because of the high standards applied to the prime grade beef.

References

• USDA: United States Standards for Beef Grades of Carcasses
• The BBQ Report: Understanding the USDA Beef Grading System
• USDA: Beef from Farm to Table