USDA Select
The third USDA quality grade, leaner than Choice with slight marbling, requiring careful cooking to avoid dryness.
USDA Select is the third quality grade, below Prime and Choice. It represents leaner beef with only "Slight" marbling — meaning you'll see minimal visible intramuscular fat in the meat.
Reality Check: I'm going to be honest: Select gets a bad reputation that's not entirely fair, but not entirely wrong either. The lack of marbling means less flavor insurance and less moisture retention during cooking. But it's not bad beef — it requires more careful cooking.
Where Select Works: - Marinated cuts (the lean meat absorbs marinade well) - Thinly sliced applications (stir-fry, Philly cheesesteaks, fajitas) - Ground beef (when mixed with fattier trim) - Budget-conscious braised dishes (the braising liquid provides moisture) - Jerky (lean is actually preferred for jerky)
Where Select Struggles: - Thick steaks cooked past medium-rare - Prime rib / standing rib roast - Any application where the meat needs to carry itself on fat and flavor alone
Price Advantage: Select typically runs 20–30% less than Choice. For a family on a budget, buying Select flank steak for fajitas (well-marinated, sliced thin) is a perfectly smart move. But I'd never serve a Select ribeye for a special occasion.
The Market Reality: Select has been declining as a percentage of the total graded beef supply. As more cattle grade Choice and Prime due to improved genetics, Select is becoming less common — which is a good thing for consumers.