USDA PRIME - This beef not only makes the grade, it’s eligible for the Ivy Leagues. It has superior quality and intramuscular fat content, which keeps it in high demand. Most Prime beef is sold by upscale restaurants and and is produced from young, well-fed beef cattle. Only about 2.9% of beef makes the grade of USDA Prime. 

USDA CHOICE - still exceptional in quality but has slightly less fat marbling. Marbling refers to fat evenly distributed throughout the muscle, versus a layer of fat on the perimeter. This makes the cut a touch less juicy, but proper preparation still produces excellent results. It’s the most widely available grade comprising over 53% of consumable beef. 

USDA SELECT - With its lower fat content, select beef is the most uniform in quality when compared to the higher grades. It is normally leaner which makes it a popular choice for those who are more health-conscious.  It is the second most widely available grade and with proper cooking techniques, you can achieve savory results.