Choice vs Prime – Which Quality is Best for Grilling and Smoking

Which cut of beef is best? It’s more than Choice vs Prime. Cuts of Beef range from grass fed, to corn and grain feeds. But just because there is a grade does not mean that all beef is created equal. Choice vs Prime is a good start to define quality ratings, but let’s also talk about Grass Fed, Rancher Raised,Wagyu, and more.

In the end though it comes down to flavor. And flavor comes from marbling and the beef itself.

Jump to:

• Food Safety and Inspection Service
• USDA Beef Grades Choice Vs Prime
• The Difference Between Grass-Fed and Grain-Fed
• American Wagyu
• Cattle Breeds
• Buying Steak
• Best Grilled Steak Recipes
• Smoked Beef Recipes
• Our Cookbook
• Fire + Wine Cookbook – Signed Edition

When hosting a cooking class or catering event, a common question we receive is whether there is a real flavor difference between various styles and ratings of beef. This inevitably becomes a complex answer because of the diversity that exists throughout the US and World in how cattle is raised and how that reflects in the taste. So let’s dive a little deeper!

Food Safety and Inspection Service

All beef in the US is inspected for food safety. That job is primarily run by the Food Safety and Inspection Service (FSIS), a part of the United States Department of Agriculture (USDA).

USDA Beef Grades Choice Vs Prime

The Agricultural Marketing Service (part of the USDA), created the official grade standards that you see today with the various “shields” stamped onto the meat packaging. Quality is primarily determined by the marbling visible in the cow and tenderness driven largely by age. The higher the grade, the more marbling, tenderness, and flavor will generally be present.

• Select – The leanest of the primary grades. Small pockets of marbling, tender, and still flavorful, it will present the least marbling among the three main quality grades.
• Choice – A good quality grade with moderate marbling, also tender and with rich flavor.
• Prime – The highest quality and most marbling based on the USDA Rating system, with younger, well-fed cattle, rich and visible marbling throughout.

The less common beef grades include:

• Standard & Commercial – Very little fat content. If you see this in a store, it will not have a shield and you will see little to no marbling throughout the cut.
• Cutter & Canner – Unlikely you will see these at a store. It’s often older cattle and reserved for processed meat or canned goods.

All beef is inspected for food safety, but not all beef is graded. The decision to get a grade is a voluntary choice by the producer of the beef. This is important to understand as you elect to purchase meat, because some smaller local ranchers may choose not to have the grading done, but still have amazing quality of beef that rivals one of the formal gradings.

Notice there is no mention in the grading about grass fed, organic, or other specific names. USDA rating is agnostic of how the livestock is actually raised. And especially with Choice vs Prime, the real driver of quality ratings is the marbling.

The Difference Between Grass-Fed and Grain-Fed

Some ranchers will elect to feed their cattle only from what is available on the land (grass). That means no additional feed, like grains or corn to supplement the grass (pasture).

As cows mature, a rancher may elect to supplement the pasture with other feed options. The most common are grain mixes including corn and other products. But as ranchers seek out new and innovative ways to create more flavor, other feed options are emerging like finishing with carrots.

For grilling and barbecue, marbling adds more flavor and moisture to what we’re cooking.

For low and slow cooking (“smoking” or “barbecuing”), look for marbling or at least choice graded beef. The marbling provides superior flavor and tenderness.

When grilling (hot and fast) this is a good opportunity to seek out grass fed or unique local ranchers too. Grass fed cow are delicious and have their own unique flavor profile. Since they are leaner, the hot and fast method prevents overcooking a leaner cut of meat.

American Wagyu

American Wagyu is a combination of Japanese cattle breeds and American cattle, most often Angus. The marbling produced can rival and exceed that of Prime and have their own rating system mirroring the Japanese version. Don’t assume all Wagyu will be incredibly marbled. Some may be marketed as Wagyu from other countries or grass fed. Snake River Farms is an example of a producer that focuses on highly marbled and highly prized beef from the Northwest with a buttery flavor and texture.

Cattle Breeds

Another item to consider when judging the quality of beef is the type of cattle that make up the steak. Cattle are bred together to create specific profiles in the flavor and marbling. Angus (Black and Red) are some of the most common form of beef cattle because of the fast maturity and natural marbling. Other breeds include Charolais, Hereford, and Japanese Wagyu.

You may see the acronym CAB or “Certified Angus Beef”. That is an organization or brand versus the breed. They have their own certification process when allowing a certain beef cut to be CAB certified.

Whether Choice vs Prime or Wagyu, quality cattle management provides superior flavor and marbling. Want to hear the passion of breeds? Go pick up some steaks at your local rancher and ask. There is a lot of investment and thoughtful decisions in a quality herd.

Buying Steak

Now that you have some additional information in your hands, is there such thing as a perfect steak to buy? It depends on what you are cooking. The most important advice we can offer is to buy the best quality you can afford, or find and to look for good marbling. Remember that local ranchers may have Choice or Prime worthy beef, but elect not to pay for it. So put eyes on those steaks and make the call based on what you see.

• Grilling – Whether Prime grade or a grass fed local cut, grilling is a great option for any steak. Grass fed will cook a little faster and benefit from a hot fire to quickly sear the outside. More marbling can handle more heat, so reverse searing may be the best option to smoke low and slow and finish over high heat.
• Smoking – Marbling helps with flavor and texture. A brisket without marbling is difficult to cook without overcooking or coming out dry. Smoking Brisket benefits from the higher marbling content. Only have Select or a grass fed version? Then supplement with an injection to offset the lack of the marbling for added moisture and flavor.

Not only are there many local options for purchasing quality steak (seek them out), there are also online producers as well. Here are some of our favorites. Shipped frozen to your doorstep.

• Snake River Farms American Wagyu
• Double R Ranch Prime Northwest Beef
• Grassland Pasture Raised and Finished Beef

Best Grilled Steak Recipes

Some of our favorite and most popular grilled steak recipes:

• Reverse Sear Ribeye Steaks
• Coffee Rubbed NY Strip Steak
• Grilled T-Bone steak
• Grilled Flat Iron Steak
• Hanger Steak with Wine and Berry Sauce

Smoked Beef Recipes

Featuring some of our best smoked beef recipes. Typically these are larger cuts that can use the time to break down the fat and get tender and packed with flavor.

• Smoked Beef Brisket
• Prime Rib on the Smoker
• Smoked Beef Short Ribs
• Reverse Sear Beef Tenderloin
• Red Wine Marinated Tri Tip
• Cowboy Ribeye Wagyu Steaks

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Our Cookbook

Check out our critically acclaimed cookbook, Fire + Wine for more great inspirations for the grill or smoker.