991137 USDA Descriptions of Beef GradesNovember 15, 1999The Agriculture Department's description of the top three grades of beef: Prime: The ultimate in tenderness, juiciness, and flavor. It has abundant marbling -- flecks of fat within the lean -- that enhances both flavor and juiciness. Prime roasts and steaks are unexcelled for dry-heat cooking (roasting and broiling). Choice: Less marbling than prime, but is of very high quality. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, also can be cooked with dry heat. Select: Very uniform in quality and somewhat leaner than the higher grades. It is fairly tender, but, because it has less marbling, may lack some of the juiciness and flavor of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor.
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