Usda Choice Marbling

Usda prime beef has the highest marbling score or fat content followed by usda choice.

Usda choice marbling.

This is a good option for backyard cooks. About half of all beef is marked usda choice. Yield grade the amount of fat between the outside of the ribeye and the skin fat that would basically turn to gristle when the steak is cooked. The ribeye muscle may be slightly soft and in carcasses having the maximum maturity for this class the ribeye is moderately light red in color.

Noticeable marbling but not a lot. Beef cuts with less marbling such as usda select can be cooked on the grill just like usda choice or usda prime grades but may need to be monitored a little closer and cooked a little less to keep it as tender as possible. About 2 to 4 fat. Marbling the amount of intramuscular fat in the section of ribeye inspected by the usda.

For the choice grade the minimum degree of marbling required is a minimum small amount for carcasses throughout the range of maturity permitted in the bullock class. It is fairly tender but because it has less marbling it may lack some of the juiciness and flavor of the higher grades. Otherwise get a higher grade. If you know what you are doing you can make this stuff tender.

For the select. Just over half of the beef graded each year earns this grade. Containing small to moderate marbling usda choice grade always delivers good beef flavor texture and tenderness. Usda select has only slight marbling.

Select beef is very uniform in quality and normally leaner than the higher grades. It has at least a slight amount of marbling. Marbling is described by one of the following classifiers.