Prime, choice and select grades of beef are descriptions of a cut’s leanness and palatability and the age of the animal.
The majority of graded beef is graded choice. It’s moderately marbled and is still tender, but the flavor isn’t as great as prime. Grading, which is determined by the US Department of Agriculture, is based on fat content appearance texture, and the age of the animal.
Choice beef, luxury product graded AA or A, comes from cattle that spend from two to seven months in feeder lots eating corn or silage.
Grass feeding produces lean, less choice meat. Corn feeding produces fat which makes juicy tender meat.
Choice cuts of beef can contain about one-third less fat than prime cuts.
Choice cuts are considered very good quality but more affordable than prime cuts. This cut is usually from loin, rib or rump.
In term of nutrition, nutrients in meat – protein, thiamin, niacin iron and zinc, among others are the same, regardless of grade.
Choice cuts grade of beef meat
