Prime Over Choice

By Danny Farina

When selecting meat, prime cuts stand out as the superior choice over choice or Angus meat due to their exceptional marbling, tenderness, and flavor. Prime beef is the highest grade given by the USDA, awarded only to meats with abundant intramuscular fat that enhances juiciness and texture. This marbling allows the meat to remain tender and flavorful even after cooking, making it the preferred option for steakhouses, fine dining, and discerning home chefs. While choice cuts have decent marbling and Angus beef is known for its quality breeding, neither can match the consistent richness and succulence of prime-grade meat.

Another key reason to choose prime meat is the unparalleled eating experience it provides. Whether grilled, roasted, or pan-seared, prime beef delivers a buttery texture and deep, beefy flavor that is difficult to replicate with lower grades. The higher fat content not only enhances taste but also ensures that the meat remains moist during cooking, preventing dryness that can sometimes occur with choice or standard Angus cuts. This makes prime beef the top choice for special occasions, gourmet meals, and anyone who values exceptional quality in their meat selections.

Lastly, prime meat offers superior versatility and performance in various cooking methods. Its higher marbling content makes it ideal for high-heat cooking, such as searing and broiling, where fat renders beautifully to create a flavorful crust. Additionally, prime cuts excel in slow-cooking applications, as the rich fat content breaks down over time, resulting in melt-in-your-mouth tenderness. While Angus beef can be of high quality and choice-grade meat is a good option for everyday meals, neither consistently delivers the premium dining experience that prime beef guarantees.

- The Gang at Farmingdale Meat Market