Everything You Need to Know About Choice-Grade Steak
The USDA’s “Choice” grade refers to high-quality cuts of beef, such as loin and rib cuts. This quality level sits above Select (another quality meat designation), Standard, Commercial, and Utility grades.
Graders choose choice cuts based on their tenderness and suitability for dry cooking. These steaks often come from younger, leaner breeds known for their lower fat content.
Exploring Cuts of Choice-Grade Steak
Understanding the various Choice-grade steak cuts is important before deciding which one to purchase. Each has its own unique flavor profile, tenderness, and quality, meaning that no two cuts are the same.
Ribeye
Ribeye steaks traditionally combine the right amount of fat with a delicious flavor. The boneless rib steak sits on the upper mid side of the cattle’s flank, just behind the chuck.
Ribeye is known for its tender texture and is often considered one of the most prized cuts of steak. High marbling produces rich flavors, making the steak quite beefy and buttery. However, the taste of the steak can change significantly depending on how you cook it.
Filet Mignon
Filet mignon steak is made from the smaller end of the tenderloin, one of the cow's most desirable parts. Butchers cut it from a wedge of tissue in the short loin (midway along the flank).
Filet mignon is known for its delicate, melt-in-the-mouth, almost sweet flavor. It is the tenderest cut available from the cow but can become tough and inedible if cooked too long.
New York Strip
The New York strip is a unique meat cut behind the rib area (close to the tenderloin). It offers an intense beefy flavor and solid chewing action. It is a thick muscle, allowing chefs to sear the outside and leave it relatively underdone on the inside.
Porterhouse/T-Bone
The porterhouse and T-bone are two steaks in one. Each contains part of the New York Strip (rib) and filet mignon. However, the porterhouse is thicker and offers more meat than the T-bone.
While the T-bone is the least expensive of the two, both are considered to be high-quality steaks.
Where Can I Buy Choice-Grade Steak?
You can buy USDA Choice-grade streak from any retailer that pays for the labeling. However, the best option is to get it from a local butcher.
The main reason is that local butchers have more control over sourcing. These professionals can choose nearby farms known for their practices and high-quality meat.
Their specialized knowledge can also come in handy. Butchers often have expert insights into meat selection for a particular meal and how to prepare specific parts of the cow. You can make special requests and get more cuts than larger grocery stores.
Finally, you get personal, one-on-one attention. You can ask butchers any questions you may have about the meat, and they can answer them.
Here are some tips for helping you choose a Choice-grade streak from a reputable butcher:
- Inspect the meat: Check that it has no gray or green marks on it. It should be fresh-cut (from a larger piece) and bright red. (Most grocery stores add carbon dioxide to packets of meat to prevent oxidation, but quality butchers won’t do this unless shipping it to you.)
- Select a high-quality cut: “Choice” is a good option described here, but there are others, like “Prime” or “Select.”
- Tell the butcher which cut you want: If you have a strong preference, don’t just accept whatever they have on hand.
- Get them to trim the fat if necessary: Removing it can reduce costs and increase quality.
How to Select the Perfect Choice-Grade Steak
Once you know which cut of Choice-grade steak you want and where to find it, you will be able to purchase it. But how do you ensure you select the perfect steak?
Examine the marbling, color, and aging
Always examine the visual appearance of the meat. Check the following characteristics:
- Marbling: Marbling should be evenly distributed throughout the meat. Choice cuts are slightly less marbled than other grades, so look for meat with even and consistent white streaks throughout (with minimal clumping).
- Color: Choice cuts should be cherry-red and quite bright, with almost pure white striations for the fat. Bright red indicates the muscle tissue still has plenty of oxygen and hasn’t started to oxidize.
- Aging: Choice steaks have shorter aging periods, usually a week or so. Allowing the meat to “dry age” can make it more tender, so ask the butcher how old it is.
Choose the grade and quality
Look for the shield on the packaging when selecting USDA Choice. It should say “Choice” clearly.
Also, be careful to only purchase meat from a reputable butcher who has a relationship with the USDA. Most can provide evidence of their professional affiliations.
Preparing and Cooking Choice-Grade Steak
Here are some best practices for preparing and cooking choice-grade steaks:
- Preparing the steak: Trim excess fat and season the steak with salt, pepper, and suitable herbs and spices for your dish.
- Cooking methods: Choose a method that is best for your dish. Grilling is best for the classic seared steak taste. Broiling is ideal for those short on time, while pan-searing gives more control over the cooking process. Sous vide is optimal for maximum tenderness (if you have the necessary equipment).
- Temperature guidelines: Steak cooking temperatures can be quite high. For grilling and broiling, aim for 450°F to 500°F. For pan-searing, go slightly lower, around 400°F. Sous vide requires adjusting the temperature depending on the doneness you want. Rare starts at 120°F and rises to 155°F for medium-well.
- Resting: Ensure the steak has 15 to 30 minutes to rest (to allow the muscle fibers to relax).
- Serving: Finally, present the steak at the right temperature and thoughtfully present it (perhaps with a garnish).
Choice-Grade Steak in Idaho Falls
In summary, “Choice” steak is a USDA grading for steak cuts indicating a certain quality. Choosing a local butcher ensures you always get a superior product aligned with the USDA’s grading system.
Contact Grand Peaks Prime Meats in Idaho Falls for quality, local cuts of steak and other meats for delivery.