The biggest range is in Choice actually, with three different level of marbling in that grade alone. Only one in Prime. And as for Angus, we weren't covering the breeds here but Angus has become the dominant player in the US for sure!

Thank you 🤗

Have since learned we were off by 1 actually... 8 grades, from bottom to top- Canner, cutter, utility, commercial, standard, select, choice, prime. A bit more info from USDA here- ask.usda.gov/s/article/What-do-beef-grades-mean#:~:text=USDA%2Dgraded%20beef%20sold%20at,used%20in%20processed%20meat%20products.

​@ButcherBoyReno It would have been nice to discuss Select as well. Maybe in future discuss the specialized brands/beefs as well? Angus and Kobe spring to mind.

Pretty true! The Choice category was expanded decades ago and sometimes you don't see much of a difference in marbling between it and select. We have a benefit in working with folks we have done business with for many years, and buying their in house programs for "upper" Choice which keeps us consistent and tasty. Thanks for the feedback!

Premium isn't a regulated word in the beef industry. That would likely be a way to market something ungraded as a better product, but depends on the producer that processed the beef. As for rib roast, most often called a prime rib or a standing rib roast. All are the same cut :)

You can’t change the USDA GRADE to make it something it’s not just to charge more