Labels are everywhere, and what do they mean?
If you've ever stared at a package of steak wondering what “USDA Choice” or “Prime” really means, you’re not alone. Those labels aren't just fancy words, they tell you a lot about the quality, tenderness, and flavor of the beef you're about to cook.
And yes, the grade does matter.
Whether you're shopping at your local grocery store or stocking your freezer from a family farm like ours here at Creamery Creek, understanding beef grades can help you get the most out of your meals. Let’s go through it.
First off, what is beef grading?
Beef grading is a voluntary system used in the United States. That means beef producers choose whether or not to have their beef graded by the USDA (United States Department of Agriculture).
The goal? To provide consistency. It helps everyone, from ranchers to butchers to backyard grillers, understand the expected quality of a cut.
It’s based on two main things:
Marbling (those little flecks of fat in the meat)
Maturity (how old the animal was at harvest)
Together, these help predict how juicy, tender, and flavorful a piece of beef will be.
The Big Three: Prime, Choice, and Select
These are the grades you’ll hear about most often. They're the top three quality grades out of eight total, and they make up the majority of what consumers buy.
🥇 USDA Prime
This is the highest grade of beef, and it's usually what you'll find in upscale restaurants and premium butcher shops. It’s got abundant marbling, which means loads of rich, buttery flavor.
Only about 2-3% of all beef earns this grade. It’s rare and expensive, but it delivers big-time when it comes to tenderness and juiciness. Ideal for dry-aging (like we do!) and for cuts like ribeyes and tenderloins.
If you're looking to impress your in-laws or celebrate something big, Prime is your steakhouse hero.
🥈 USDA Choice
This is the sweet spot for most folks. It’s high quality, flavorful, and widely available, but a little more affordable than Prime.
Choice beef has moderate marbling, so it still cooks up beautifully on the grill or in the oven. Most of what we sell at Creamery Creek falls into this category—but since it’s dry-aged, it often eats like Prime.
And here’s the kicker: Choice-grade beef can vary a lot within the category. Some Choice cuts are nearly Prime in quality (these are often referred to as “upper 2/3 Choice”), while others are leaner and more like Select. So, not all Choice is created equal.
🥉 USDA Select
Select is leaner and less marbled. That means it’s usually less tender and juicy, but it can still be delicious, especially in ground beef, stew meat, or marinated cuts like flank or skirt steak.
This grade tends to be budget-friendly, which is great, but it’s not typically what you’d reach for if you’re cooking a special occasion steak.
Wait… What about the rest?
There are five more grades below Select. Standard, Commercial, Utility, Cutter, and Canner, but you likely won’t see them at your local store or on your dinner plate. These are often used in processed meat products or institutional cooking.
If you’re buying from a small farm or reputable butcher, you won’t need to worry about these lower grades at all.
But here’s the real secret: grading isn't everything.
While USDA grading is helpful, it’s not the only factor that determines quality. Other things matter too, like the breed of cattle, how they were raised and fed, the aging process, and how long they hung before processing.
That’s why our dry-aged beef at Creamery Creek often surprises people. Even if a steak is graded USDA Choice, the fact that it's been dry-aged for 21 to 28 days can dramatically improve tenderness and flavor. It pulls out moisture, concentrates the beefiness, and gives it that rich, almost nutty depth that grocery store steaks just don’t have.
(If you've tried it, you know. If you haven't… we should talk.)
Labels to watch for (that aren’t grades)
Beef packaging can get crowded with claims. Some are helpful, others… not so much. Here are a few things that aren’t USDA grades, but still pop up often:
Grass-fed: This means the animal was fed grass, but it doesn't tell you much about marbling or tenderness unless it’s paired with other information.
Angus: Refers to the breed. Some Angus cattle grade very well, but it’s not a guarantee, you won't know until you see the inside of the carcass.
Natural: A marketing term. It means minimally processed, with no artificial ingredients—pretty standard for fresh meat.
Certified Organic: Focuses on what the animal was fed and how it was raised, not the marbling or tenderness of the meat.
So, what should you buy?
That depends on what you're cooking and how.
Grilling a steak? Go with Prime or high-end Choice. Nearly all the Creamery Creek beef would grade high Choice, low Prime, based on the meat folks I've had analyze our cuts.
Making tacos or casseroles? Select or ground beef is fine.
Slow cooking or braising? Focus less on grade and more on cut. Even leaner grades can shine with the right method.
When in doubt, ask your butcher or shoot us a message, we’re always happy to help you pick the right cut for the job.
And hey, now when someone at the meat counter says “this one's Prime,” you’ll actually know what that means.
Stay tender,
Louisa