Grade A Select vs. Choice vs. Prime

I remember, in my younger years, seeing signs in my local megamart for "Grade A Select!" beef.  Most people look more at the grade of beef than the word that comes after it, but that single word can make a big difference in the meat you buy.  The difference comes in the fat in the meat, sometimes called the marbling.  Fat is where the flavor is, and is a good indicator of tenderness when cooked.  These are all classifications given by the US Department of Agriculture, so you can take it up with them.  Grading is voluntary, so not all cuts of beef will have a label.  Hamburger does not go by this grading system.

Grade A Prime is what top-notch steakhouses serve for their very expensive entrees.  A steak that is Grade A Prime has the best marbling you'll find on the market, meaning it is generally going to be tastier and juicier than any other grade.  If you hear about Kobe or Wagyu beef, those cows' muscles are marbled enough that they easily qualify as Prime; however, they are generally a step above prime grade in my experience.

Grade A Choice is the most common grade you'll see in a standard megamart.  It is generally less marbled than prime but can still be perfectly tasty.  You can still see variations in steaks and chops labeled choice, though, so look for better marbling.  When I shop at Costco, sometimes I find choice ribeye steaks that look nearly as marbled as the Grade A Prime.

Grade A Select is found at some stores.  This meat can still be tasty, but it is leaner.  If you're looking for lean beef for your diet, select is the grade to hunt for in the store.  However, the lack of fat means it will not be as inherently tasty as the other two grades listed above.  It also means it is much easier to turn into the consistency of shoe leather.  You can use it, just be more careful than usual.

When it comes to ground beef, I skip anything above 90/10.  Frankly, I'll usually skip anything above 85/15 unless I'm at the aforementioned Costco and need "a Costco" of ground beef (5-6 lbs).  The second number in ground beef is the fat content.  Remember, fat is where the flavor is.  It's also what you use to fry things, be it a burger or not.  Yes, you could get yourself some (expensive) 96/4 ground beef and cook it in a nonstick skillet to keep out as much fat as possible, but you'll end up with a very tough burger even if you don't overcook it.  Give yourself a little leeway.  If you're still concerned about high fat content, go ahead and get that (expensive) 96/4 ground beef but use some canola oil in your frying pan.  Oil from the rapeseed (that's what canola oil is; they renamed it as a successful marketing ploy) is healthier for you than beef fat.