• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vindulge

BBQ and Grilling Recipes with Wine Pairings

  • Home
  • About
    • About Mary
    • Portfolio
    • TV Appearances
    • Work With Me
  • Cookbook
  • Wine
    • Food and Wine Pairing
  • All Recipes
  • Travel
  • Resources
    • Fundamentals For Learning How to Grill
    • Guide to Pellet Grills – Common Q and A
    • Best Pellet Grill – MAK Two Star General – Versatile American Made Pellet Smoker
    • Blogger Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Shop Wines
  • Cookbook
  • All Recipes
  • Travel
  • Wine Guides
  • Blogging Resources
  • Connect with us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    You are here: Home » Food » Beef » Choice vs Prime – Which Quality is Best for Grilling and Smoking

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

    October 1, 2020 By Sean Martin Leave a Comment

    Sharing is caring!

    77 shares
    • Facebook19
    • Twitter
    Choice vs. Prime Beef PIn
    Choice vs. Prime Beef PIn
    Choice vs. Prime Beef PIn
    Choice vs. Prime Beef PIn

    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, Wagyu, and more.

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

    Choice Smoked Beef Tenderloin sliced showing choice vs. prime
    Smoked Beef Tenderloin

    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!

    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

    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 age of the cow and the marbling visible to the inspector when cut into the ribeye on a carcass.

    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. Within choice there is also sub categories like top third choice.
    • Prime – The highest quality and most marbling based on the USDA Rating system, with younger, well-managed 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.
    Gradient photo of grass fed (left), then Choice, then Prime, then Wagyu NY Strips.
    What to expect from different grades. Gradient of NY Strip steaks.

    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 or the actual processing facility staffing a grading inspector. This is important to understand as you 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. Over the years, US cattle producers have continued to focus on ranching and feed practices that have increased the marbling quality yielding more choice beef than in prior decades.

    Prime marbled ribeye on the left and American Wagyu on the right and unseasoned.
    Prime vs American Wagyu Ribeye

    The Difference Between Grass-Fed and Grain-Fed

    All cattle start and are raised in a pasture. So all cattle are grass fed.

    Some ranchers will elect to feed their cattle only from what is available on the pasture (grass). That means no additional feed, like grains or corn to supplement the grass (pasture). This will also be regional because in some northern climates, there is not grass throughout the year.

    As cows mature, a rancher may elect to supplement the pasture with other feed options. The most common are grain mixes including corn, food grade byproducts like spent brewers grains, corn flakes, 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.

    Bone in Tomahawk Ribeye, unseasoned.
    Snake River Farms American Wagyu Tomahawk Ribeye

    Cattle Breeds

    The reality is that most consumers won’t know what breed of cattle is in the packaging. And that is ok, because over time most ranchers wake up every day trying to find the right balance of breed that works in their respective microclimates and that provide a quality yield of beef with the most flavor.

    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 breeds.

    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 or have access to facilities that staff an quality rater (versus inspector). 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.
    A Grilled T-Bone Steak sliced up and served with a glass of wine
    Grilled T-Bone

    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
    • D’Artagnan 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 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

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    Our Cookbook

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


    « 15 Best Comfort Food Recipes for the Grill or Smoker
    Wine Advent Calendar for the Holidays »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

    Learn More...

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Fire and Wine Cookbook Cover.

    Get Ready for Summer

    Smoked Brisket

    What’s on our Grill

    Pao de Queijo in a bowl

    Brazilian Cheese Bread – Pao de Queijo Recipe (Gluten Free)

    Smoked Mexican Shredded Beef Tacos on a platter

    Smoked Mexican Shredded Beef Tacos Recipe – With Crispy Tortillas

    The Best Gluten Free Drop Biscuits – 5 Ingredients

    Smoked Hot Honey Ribs Recipe

    More

    As Seen On

    Products we love

    taking the temperature of a porchetta roast on the grill
    We use Thermoworks Signals BBQ Alarm to monitor the internal temperature of the meat while it’s cooking, then double check with an instant read thermometer, like the Thermapen One.

    Vindulge Wine Club

    join the wine club side bar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Portfolio
    • TV Appearances
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Vindulge

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    77 shares
    • 19