'Meat in the Ozarks'

Prime beef is the top grade among all beef grades, known for its superior fat marbling and exceptional tenderness. Sourced from well-fed young cattle, Prime beef is commonly found in upscale steakhouses, hotels, and restaurants. Representing only 4 to 5 percent of graded cattle, this premium beef is renowned for its rich marbling, making it perfect for dry-heat cooking methods like frying, roasting, broiling, grilling, and baking.

U.S. Choice Beef makes up 65 percent of all graded cattle, making it widely available in restaurants and markets. It features a moderate level of fat marbling compared to U.S. Prime Beef, with about 50 percent of graded beef falling into the Choice category. Versatile and economical, Choice beef is suitable for both moist and dry cooking methods, including roasting, grilling, frying, and baking.

Select beef is less juicy and tender than U.S. Prime and Choice grades due to its lower fat content. To prevent drying, it is best cooked using moist heat methods like steaming, braising, poaching, and stewing. Comprising 25 percent of graded beef, Select beef is readily available in the retail market.

USDA Standard, USDA Commercial,
USDA Utility, USDA Cutter, and USDA Canner.