USDA's top grade is Prime.
Tender and flavorful from the intramuscular fat, "well marbelized."
Sold in upscale steakhouses or specialty butcher shops.  

The most common beef in the market is "USDA Choice," 
with a moderate marbleization
and a little less tender than the Prime grade.

Then we have the "USDA Select," 
the leaner and least tender beef in the market
suitable for grinds and braising. 

NOTE: If the USDA Choice stamp is not in the package or advertising,
then that beef is graded select.

Here are some samples of advertising.

:

Some beef cuts are advertised as "prime rib, "
referring to the prime cut of beef and not the USDA PRIME grade. 

So, they are offering USDA Choice of the beef prime rib cut, not to confuse with the
USDA PRIME grade of the same cut of meat. 

Dry Aging and wet Aging tenderizing 

Home cooks find marinating and wet-aging safer and simpler. 

NOTE: Supermarkets usually sell fresher meats than restaurants
to have a longer shelf life and a better chance to sell the lots.

Holding the beef package in the home refrigerator's coldest area
for a few days allows the enzyme to break down the muscle fibers,
and will result in more flavorful and tender beef.

This is Choice grade slices of Top round
portioned, ready to cook or freeze

Note: It's important to let the steak come to room temperature before cooking to ensure even cooking throughout the meat.
It typically takes about 30 minutes to 1 hour for a steak to reach room temperature
after being taken out of the refrigerator.
However, this can vary depending on the steaksteak'skness and the room's temperature.


​​​.​Questions and comments are welcomed.
Bruno