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USDA
Prime: Prime grade beef
is the ultimate in tenderness,
juiciness, and flavor. It has
abundant marbling -- flecks of
fat within the lean -- which
enhances both flavor and
juiciness. Prime roasts and
steaks are unexcelled for
dry-heat cooking (roasting and
broiling).
USDA
Choice: Choice grade
beef has less marbling than
Prime, but is of very high
quality. Choice roasts and steaks
from the loin and rib will be
very tender, juicy, and flavorful
and are, like Prime, suited to
dry-heat cooking. Many of the
less tender cuts, such as those
from the rump, round, and blade
chuck, can also be cooked with
dry heat.
USDA
Select: Select grade
beef is very uniform in quality
and somewhat leaner than the
higher grades. It is fairly
tender, but, because it has less
marbling, it may lack some of the
juiciness and flavor of the
higher grades. Only the tender
cuts should be cooked with dry
heat. Other cuts should be
marinated before cooking or
cooked with moisture to obtain
maximum tenderness and
flavor.
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