Usda Choice Marbling

Marbling the amount of intramuscular fat in the section of ribeye inspected by the usda.

Usda choice marbling.

Noticeable marbling but not a lot. It has at least a slight amount of marbling. Otherwise get a higher grade. Marbling is described by one of the following classifiers.

Usda select has only slight marbling. About 2 to 4 fat. For the select. Usda prime beef has the highest marbling score or fat content followed by usda choice.

There are actually three numbered sublevels of usda choice. View the marbling image for slight jpg. Our program has been assigned a usda g schedule number g 22 and can be reviewed through usda s ams service record. 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.

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. 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. Containing small to moderate marbling usda choice grade always delivers good beef flavor texture and tenderness. About half of all beef is marked usda choice.

It is fairly tender but because it has less marbling it may lack some of the juiciness and flavor of the higher grades. Just over half of the beef graded each year earns this grade. This is a good option for backyard cooks.