Usda Choice Marbling

For the select.

Usda choice marbling.

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. Otherwise get a higher grade. Select beef is very uniform in quality and normally leaner than the higher grades. Usda select has only slight marbling.

About 2 to 4 fat. Our program has been assigned a usda g schedule number g 22 and can be reviewed through usda s ams service record. 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. 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.

This is a good option for backyard cooks. Just over half of the beef graded each year earns this grade. It has at least a slight amount of marbling. Usda prime beef has the highest marbling score or fat content followed by usda choice.

If you know what you are doing you can make this stuff tender. It is fairly tender but because it has less marbling it may lack some of the juiciness and flavor of the higher grades. About half of all beef is marked usda choice. Noticeable marbling but not a lot.

Marbling is described by one of the following classifiers. Marbling the amount of intramuscular fat in the section of ribeye inspected by the usda. There are actually three numbered sublevels of usda choice.