What differentiates prime beef from choice and select grades?

Prime beef is differentiated from choice and select grades primarily by its higher marbling content, which is the intramuscular fat interspersed within the muscle. This marbling is crucial because it enhances the flavor, tenderness, and juiciness of the meat, making prime beef more desirable for consumers and chefs. The more marbling present, the higher the grade of the beef, which is why prime beef grade is classified as having more fat compared to choice and select grades.

While choice and select grades have their own merits, they typically exhibit less marbling and therefore do not match the richness and flavor profile that prime beef provides. Higher moisture content is less relevant in differentiating these grades, as all classifications can have similar moisture levels. The age of the cattle is also a factor, but it is not the primary differentiator among these grade classifications; rather, it is the quality of the meat based on fat content and marbling that sets prime apart.