Prime, Choice and Select grades of beef are descriptions of a cut’s leanness and palatability and the age of the animal. Select cuts have only a few flakes of white intramuscular fat.
Select cuts are learner than choice cuts. It look less marbled and aren’t as tender or juicy as Choice or Prime cuts. Because Select meat is so lean, it can be easily dried out when overcooked by dry-heat methods.
It has less flavor and juiciness overall than the higher grades. Tender cuts such as steak and roast are best when not cooked beyond medium.
Select cuts have approximately 5% to 20% less fat than Choice and approximately 40% less than Prime.
Select and Choice grades can be found in supermarket and in less expensive restaurants.
Standards or Commercial grades of beef follow behind Select, Finally, Utility, Cutter, and Canner grades of beef are the lowest grades given by the AMS (USDA Agriculture Marketing Service).
Select cuts of beef meat
