Usda Choice Marbling

For the select.

Usda choice marbling. About 2 to 4 fat. 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. 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.

View the marbling image for slight jpg. About half of all beef is marked usda choice. Our program has been assigned a usda g schedule number g 22 and can be reviewed through usda s ams service record. If you know what you are doing you can make this stuff tender.

There are actually three numbered sublevels of usda choice. 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. It has at least a slight amount of marbling.

Select beef is very uniform in quality and normally leaner than the higher grades. Usda prime beef has the highest marbling score or fat content followed by usda choice. Marbling the amount of intramuscular fat in the section of ribeye inspected by the usda. 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.

This is a good option for backyard cooks. 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. Otherwise get a higher grade.