Jayden Lawson
Published by Jayden Lawson
Last Updated On: August 1, 2023

Embarking on my carnivore diet seven years ago, I found myself constantly puzzled in the face of an array of meat cuts at the butcher shop or the grocery store. "Choice," "Prime," and "Select" - these labels seemed like a different language to me.

Determined to decode the lingo, I turned to my local butcher and dove into the USDA guidelines.

Today, I'm here to share my insights and decipher for you the mystery behind the term "choice meat."

Quick Summary

  • Choice meat is a grade of beef that offers an ideal balance between tenderness, flavor, and affordability.
  • Marbling in Choice beef is an important indicator of high quality, with USDA grading providing consumers with information to make informed decisions when purchasing.
  • Certified Angus Beef stands out for its superior marbling standards and consistent eating experience compared to Choice beef.

What is Choice Beef?

a choice beef cut

Choice beef is a grade of beef known for its marbling, flavor, and tenderness, falling between Prime and Select in the USDA beef graded system.

In essence, Choice beef offers a balance between the luxurious tenderness of Prime beef and the affordability of Select beef.

With its moderately abundant marbling, Choice beef is perfect for those seeking a high-quality, flavorful cut without the hefty price tag of Prime steaks.

1. Marbling in Choice Beef

Marbling in Choice beef refers to the intramuscular fat dispersed between the muscle fibers within the lean meat [1].

This fat enhances the tenderness, juiciness, and flavor of the beef, making it a key factor in determining the quality of beef.

In comparison, Select beef typically has less marbling than Choice beef, while Prime beef, the highest grade, boasts the most abundant marbling among the three main grades of beef.

It’s important to note that not all beef is graded by the USDA. In fact, store-brand meat may have varying levels of marbling depending on the grade of beef used.

So, when you’re at the grocery store or butcher shop, it’s essential to pay attention to the labels and choose USDA-graded beef to ensure you’re getting a high-quality product.

2. Choice Meat Flavor Profile

Choice meat flavors

Choice beef is known for its rich and robust flavor profile, characterized by more marbling than Select but less than Prime beef, making it a popular choice for various dishes.

With a taste that is both savory and subtly sweet, Choice beef offers a delightful culinary experience that will leave your taste buds craving more.

3. Tenderness and Texture of Choice Meat

The tenderness and texture of Choice beef are greatly influenced by its marbling. This intramuscular fat not only enhances the flavor but also contributes to the overall tenderness of the meat, making it a versatile option for different cooking methods.

For instance, dry heat or high heat cooking methods, such as grilling or roasting in the oven, are most suitable for marbled beef like Choice.

On the other hand, leaner cuts like Select beef may require marination or slow-cooking techniques to enhance their tenderness and flavor.

By understanding the differences in tenderness and texture between various beef grades, you can ensure you’re using the appropriate cooking method for each cut, maximizing the deliciousness of every bite.

A Closer Look at the USDA Grading System

USDA Grading system for meat

The USDA beef grading system, which includes USDA grades beef, was developed to provide a standardized method for evaluating beef quality, ensuring that consumers can make informed decisions when purchasing beef.

The system evaluates beef based on two main components: quality grades and yield grades [2].

Quality grades focus on factors such as marbling and the age of the animal at the time of slaughter, while yield grades estimate the amount of usable lean meat on the carcass.

Understanding the USDA grading system can help you navigate the world of beef with confidence.

For instance, knowing that USDA Prime, Choice, and Select are the grades that denote the highest quality beef can assist you in identifying the best cuts for your culinary needs.

So let’s delve deeper into the grading system to comprehend better what these grades mean.

1. Quality Grades

Choice meat

Beef is graded according to the USDA system with eight quality grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.

Each grade indicates a different level of quality. However, the three most commonly available USDA beef grades to consumers are Prime, Choice, and Select.

As previously mentioned, Prime beef is the most superior grade and is renowned for its tenderness, juiciness, and flavor, while Choice beef is of high quality and slightly less tender and juicy than Prime beef.

Select beef, on the other hand, is the lowest quality grade and is comparatively less tender, juicy, and flavorful.

For instance, if you’re looking for a luxurious dining experience, you might opt for beef graded Prime, while if you’re seeking a balance of quality and affordability, Choice beef could be a perfect choice.

And if you’re aiming for a leaner, less marbled cut, Select beef might be the way to go.

"Standard and Commercial grades of beef are frequently sold as ungraded or as store brand meat. Utility, Cutter, and Canner grades of beef are seldom, if ever, sold at retail but are used instead to make ground beef and processed products."

- U.S. Department of Agriculture

2. Yield Grades

Yield grades in the USDA grading system range from 1 to 5, with 1 indicating the highest yield of usable lean meat and 5 the lowest.

These grades provide important information for both consumers and the beef industry, as they can help predict the amount of usable meat present on the carcass and make it easier to choose the most appropriate cuts for various dishes.

By understanding the significance of yield grades, you can make more informed decisions when selecting and purchasing beef.

3. Grass-Fed vs Grain-Fed Beef

Grass fed meat

Grass-fed and grain-fed beef each have their unique characteristics, with differences in taste, nutrition, and grading implications that may influence your choice when selecting beef.

Grass-fed beef typically has a more complex, earthy flavor and is leaner and more nutritious than grain-fed beef.

On the other hand, grain-fed beef is generally sweeter, with a higher fat content that contributes to its tenderness and juiciness.

One key distinction between grass-fed and grain-fed beef is their eligibility for USDA grading.

Due to the lack of marking in grass-fed beef, it does not receive a USDA grade. Additionally, grass-fed beef has higher levels of Omega 3 fatty acids, making it a more nutritious option when compared to grain-fed beef [3].

However, the leaner nature of grass-fed beef may require different cooking techniques to maximize its tenderness and flavor.

Cooking grass-fed beef at lower temperatures and for shorter periods of time than grain-fed beef is recommended to achieve the best results.

As mentioned earlier, grass-fed beef does not receive a USDA grade due to its lack of marking.

This can make it challenging to compare grass-fed beef directly with graded beef like Choice.

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Making the Right Choice: Selecting and Cooking Choice Meat

Choice meat

When it comes to selecting and cooking Choice beef, there are several factors to consider in order to ensure the best results in terms of flavor and tenderness.

Choosing the right cut, paying attention to marking, and using the appropriate cooking method are all essential components of creating a delicious and satisfying meal with Choice beef.

1. Choosing the Best Cut

When selecting the best cut of Choice beef, look for a bright red color, firm texture, and even marbling, ensuring the packaging is cold and intact.

It’s important to avoid wet beef, beef with a grayish color, or beef with excessive liquid, as these factors can negatively impact the taste and quality of your meal.

2. Cooking Techniques

Choice beef can be cooked using various methods, including grilling, roasting, and braising.

When cooking Choice beef, it’s important to consider the cut and marbling to determine the best cooking technique for maximum flavor and tenderness.

For leaner cuts, marination or slow cooking techniques are recommended to ensure the beef remains moist and flavorful throughout the cooking process.


Is Choice Meat Better Than Select?

Choice meat is generally considered better than Select, as it is a grade higher and often carries a brand name. Choice is also the most popular grade overall, while Select is the lowest grade available to the consumer.

What Is an Example of Choice Meat?

Angus beef is a prime example of USDA Choice grade meat, which has around 4-10% fat marbling and comes from the loin or ribs of young, well-fed cows. It is superior to USDA Select yet still inferior to USDA Prime beef.

What Is the Difference Between Choice and Standard Meat?

The difference between Choice and Standard meat is that Choice beef is high quality, but it has less marbling than Prime beef. Lower grades, such as Standard, have no grading stamp and have little to no marking.

What Grade Is Choice Meat?

Choice meat is graded with moderate marbling and an A rating, while selection meat has slight marbling and an A rating. Cutter grades have the same maturity rating but even fewer marks.

Grading Beef: Is Choice Meat the Best?

While Choice grade meat is indeed high-quality, it's not necessarily the best.

There are other grades, such as Prime, which are often superior. Beef grading is a crucial factor to consider when purchasing your meat.

Equally important is sourcing your beef from reputable providers to ensure its quality and safety.

For those interested in premium, organically-raised beef free from GMOs, antibiotics, and hormones, make sure to explore our list of the best organic meat deliveries.

Each service promises top-tier, wholesome beef delivered right to your doorstep.


  1. https://www.usda.gov/media/blog/2013/01/28/whats-your-beef-prime-choice-or-select 
  2. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/intramuscular-fat
  3. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2846864/
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