Why Meat Grading Impact Yields: Select vs. Choice vs. Prime

USDA grading reflects marbling (intramuscular fat) and maturity. Prime cuts have the highest marbling, followed by Choice and Select. While Prime cuts offer superior flavor, they often have thicker external fat caps that require heavy trimming.

Select cuts are leaner and require less trimming, which can result in higher yields. Choice cuts often represent the best balance of yield and quality for mid-scale steakhouses.