Beef Grades USDA Steak TASTE TEST! - Select vs Choice vs Prime Steak

In this video look at beef grades USDA steaks and conduct a taste test to determine the impact on flavor. We'll try three different USDA grades of beef - select vs choice vs prime steaks and put these grades to the test!
Official Website - Red Meat Lover: www.redmeatlover.com
Insta - Red Meat Lover: / redmeatlover
Insta - Meat America: / meatamerica
Facebook - Public Group - Red Meat Lover: / redmeatlover
Facebook - Private Group - Meat America: / meata. .
Pinterest: / redmeatlover
Da Meats
Wien’s Wagyu Beef: wienswagyu.com/
- Use promo code “RML” to save 10% on your first order.
Meat N’ Bone: bit.ly/2ObviUk
- Wide variety of meats including beef, poultry, pork, game (elk, bison, etc) and seafood
Carnivore Club: bit.ly/33oOvdU
- Artisan, handcrafted premium cured meats available as a monthly subscription or as a one-time gift
Thermometers:
Wireless Meater Thermometer: amzn.to/38KPkhF
Instant Read Lavatools Thermometer: amzn.to/2Ur9YeV
Thermopro Waterproof Instant Read Thermometer: amzn.to/2DsmcQT
Dual Probe Maverick Wireless Thermometer: amzn.to/2Tn2zAB
- Perfect for BBQ & Smoking - a probe for the meat and a probe to gauge pit temp
Cooking Gear:
Lodge Cast Iron Skillet: amzn.to/2tWH4ro
Duxtop Countertop Burner: amzn.to/3gIscDe
Weber Kettle Grill: amzn.to/2Tmf3Zy
Grill Grate - Custom Grill Grate: www.grillgrate.com?aff=46
- Results in awesome, perfect sear marks, even heat across the grates, and no flare ups
Weber Gourmet BBQ Hinged Grate: amzn.to/2EW9c4m
Sous Vide: amzn.to/2IZHfwi
Rockwood Charcoal: amzn.to/2JxvrSg
Code3 BBQ Supply: code3bbqsupply.com/
- Wide variety of Rubs, Sauces, Accessories and MORE!
Kitchen Gear:
Boos Cutting Board: amzn.to/3gCSUwY
Sheesham Wood Cutting Board: amzn.to/2IXsDxF
Vacuum Sealer: amzn.to/2tVIpPe
Comfee Juicer: amzn.to/2ZdpMXB
Cutlery:
Enso Damascus Steel Chef’s Knife: amzn.to/2ZStViB
Victorinox Swiss Army Boning Knife w/ Curved, Flexible Blade: amzn.to/2BVAVmL
Cutco Kitchen Super Shears: amzn.to/2ZeQCyh
Red Meat Lover is a participant in the Amazon Services L.L.C. Associates Program. As an Amazon Associate and affiliate for other companies herein, we can earn from qualifying purchases.
Since we founded this channel, EVERY SINGLE DOLLAR earned from any affiliate program has been re-invested directly into creating new content for this channel. When you make a purchase through these links, you are directly supporting our Red Meat Lover channel here on KZbin.
Musicbed SyncID:
MB01AMONAAUSWUH

[@Redmeatlover]

If you want any of the meat included in the video you can order from our friends at Meat N' Bone. bit.ly/2ObviUk

[@danoesq2]

I've found that choice has a wide range with some closer to prime and some closer to select.

[@macmike5384]

Same. I just had some choice grade my strip and it couldn't get any more tender. Deeeeelicious too...

[@Mr.Helper.]

Chime and chelect

[@mostmurican9412]

Yea my dads store ALWAYS carried choice and choice only, the steaks looked more like a middle point of the choice and prime he had on the cutting board

[@ambercotton3260]

So true. I got 2 choice ribeye steaks today for $15. They were $12 a pound and I didn't mind at all because they looked more like prime than a lot of the actual prime steaks. I can't wait to eat them 😁

[@Daniel-yd7mx]

I agree

[@js6729]

I like to reverse sear my steaks (slow cook in the over on warm, about 170⁰F, until the internal temperature hits 100⁰F then sear at about 400⁰F until they hit 125⁰F) then I top them with garlic butter. Doing this helps get a more consistent doneness and they'll be more tender.

[@chrisbruce6774]

I stumbled across this channel a bout 5 or 6 videos ago. Lol I just keep watching. Great vids Joey! 👍

[@thomasgarrison3949]

Great Video, thanks 4 sharing.

[@naturallyaspirated8893]

Thanks man love the video

[@Redmeatlover]

thanks for viewing and commenting!

[@jeffohmart7053]

I subscribed a couple weeks ago. Great advice and comparisons. What were the price per pound differences? That'll have an impact at times.

[@jamesmdean1987]

I've been cooking steaks for years and I grilled my first prime steak tonight. Sam's had some sirloins marked down and it was a price I couldn't pass up. You're spot on. Cooked to around med rare and the single one I grilled was unbelievably tender and juicy. Seared over a hickory coal bed then tossed in the smoker to finish up. Had to stop eating.... Wanted to save the rest for tomorrow.

[@Ricky-rb7yh]

Cool channel!!! Glad I was able to find it

[@Redmeatlover]

Welcome!

[@pirhan]

Would you be able to do a video on the different cuts of beef and how to cook/prepare them? I buy various cuts and cook them like steak and not all of them turn out...

[@jeddrageansell9807]

probably get a better sear on the prime because there's more fat to render

[@TheWorminator89]

Great video Joey! That’s some great advice and thanks for doing the experiment that we normal folks won’t bother doing haha! I’ve an idea/request for you, could you do a flat iron demonstration? I’ve only recently heard many good things about it in terms of flavor relative to price etc and was wondering if you guys would give it a shot because I’m unsure how to best approach it, not many videos about it on KZbin. Anyways keep up the great content, you’ve gotten a subscribe from me :)

[@Redmeatlover]

Hey man, thank you for taking the time to leave this nice comment! Also, we love getting feedback and ideas from our viewers, we've added flat iron to the video idea list and it's a good call bc we don't have anything on this cut....we're about 6 - 8 weeks ahead on our release schedule so it may take some time before it shows up on this channel but, again, thx for the idea!

[@morsog1287]

@@Redmeatlover Still waiting on the flat iron video!!!

[@anthonyfarias998]

Can you tell us the price you paid per cut? If the difference is a lot then maybe the middle might be the best option. Let me know...thanks. Just subscribed.

[@pedrouav.9577]

gracias por el video buen video

[@hlsierra457]

Now try to salt the select for 24 hrs, 1hr , and just before cooking to see if it makes big differences.

[@TheCuriousNoob]

Prime is a bit weird since ALOT of them are closer to high choice. You gotta shop in person, preferably at a butcher, to get a true prime. But yeah, for us people making under 75k a year, save the prime for special occasions. Just the label adds a ton of price even if there's only 1 percent more fat than a high fat choice.

[@davidroberson1962]

The reason for that is that the carcass is graded at a single place and given one of a couple ratings. The issue is that it is only checked on the part, more or less, where the ribeye is. They also grade it somewhat on color and a few other things. However, as with people, cows have a different characteristic even within the same herd. Some of them are dairy cows even, which even if they look the same, won't be as good. I worked for IBP, now Tyson, at a plant that butchered about 3-4k cows a day. It was kind of interesting to be honest.

[@genemoon3793]

You've made me lover of strip steaks. I've done the salt treatment and love the results, even for a nice breakfast steak. Next is avacado oil. I never buy less than choice, just doesn't come out well.

[@brianjohnson9105]

OMG! I am so hungry now. Great video!

[@Redmeatlover]

Thank you 😋

[@realjasondaniels]

I’m a new carnivore and I made a huge mistake of buying a select, 23lb rib roast to cut into ribeye steaks. I ate two and could barely get half of the second one down. The rest are now vacuum sealed and in the freezer marked E for emergency rations.

[@ramellin]

Perfect!!!

[@spankdaddy224]

Shiner is a great pick!

[@askmiller]

I like to make pan sauces to go with my steaks. If I'm doing that, I'm not going for the expensive cut. Especially nowadays, to get a good prime steak would cost me like 30-40 dollars. If I'm spending that, it's going to be all about the ingredient. For everyday cooking where I'm adding other stuff to it, I'll go choice since a large part of the flavor is going to be masked by the pan sauce anyway. I wouldn't go select because sometimes you can get unlucky and get a really bad steak. Usually the worst choice steak is comparable to an average select, but the worst select is basically just beef flavored chewing gum.

[@Countdownsmiles]

How do you normally season your steaks? I don't typically get too creative with steaks or burgers but I was curious what your thoughts were

[@Redmeatlover]

Good question, it really all depends on the grade and cut of steak. Maybe we’ll make a vid to answer just that question but simple answer is we’ll add more seasoning like garlic powder, smoked paprika etc for both lower grades and leaner cuts like filet. Higher grades and fattier cuts should be able to stand alone with salt and pepper

[@CarbageMan]

I sous vide with salt, freshly cracked black pepper, garlic powder, onion powder and crushed red pepper. On a ribeye, I use a splash of mesquite liquid smoke. On a strip steak, I use a splash of hickory smoke. Basically, the fatter uses what I consider a less rich smoke. TBH, I rarely cook any other cuts, but I do burgers exactly the same way. When I used to cook chuck steaks, I used a "seasoning salt" and usually Adolph's tenderizer. I really don't cook chuck steaks any more because they're not a great deal now, otherwise, I'd try to leverage sous vide by cooking them several hours.

[@kiwan5425]

@@CarbageMan sous vide with salt, pepper, butter, crushed fresh garlic, and thyme at 115°F for 2 hours then sear with lump charcoal.

[@russcam69]

How long should I age my steaks for? I've heard of anywhere from 12 to 46 days. and does it depend on the cut or the grade or even the type (Angus, Wagyu)? And do I need to do anything in the way of seasoning, prior to the aging? Have you done any videos on the subject or will you?

[@sawyerjohnson3924]

Idk

[@sawyerjohnson3924]

@@lifepro5347 always happy to help

[@TheBaybak]

I am droolling

[@allenpaul102]

Select is great if tire rubber is your dinner preference.

[@Redmeatlover]

The ol Michelin Special

[@tbur4087]

Wondering were you find prime; haven't found it in years at the grocer. Live in SD, lots of beef raised here. No Sam's or Costco within hours of where I'm at.

[@Redmeatlover]

Great question, we buy or order online from Costco and other online retailers. We can also find it at specialty grocers but you’re right, it’s not commonly available in neighborhood markets

[@samuelhartman3897]

Try calling a local butcher shoppe! I live in MKE Wisconsin, and my local butcher always has prime, as well as a local high end grocery chain called Sendiks has it every few weeks for a good price

[@Hookiedookie123]

Surprisingly my walmart actually just started selling it recently. They usually only have a small selection, say 6 steaks or so, comes in a blue styrofoam so it easily stands out. All of the ones I've seen go for $11-15 not many size options, but its prime so no complaints.

[@wiseguysavant]

gotta do the comparison blind folded

[@motocrossrebel12]

Nice vid! Select steaks are a type on there own. They are weird. Haha from my experience, recently with a ny strip it's lean yet not tough. Tastes like a sirloin but eats like a true restaurant NY strip. I'm a fan of select NY's lol

[@davidroberson1962]

I only buy sirloin and ribeyes. Ribeyes are the best imo overall. Sirloin has the best flavor to me. That and I can get prime sirloin for $6 a lb all the time. Ribeye being a fattier steak tends to make the difference between select and prime less. I dry and wet age choice ribeyes that I get on sale after Christmas for $6-10 a lb. I usually buy enough for the year though I do get random steaks on sale. Hard to pass up a $7 a lb choice tbone/porterhouse when they are available.

[@jamielahugh8316]

Do a blind tasting

[@tbur4087]

I find the better meat caramelizes more. I think it's the soft fats

[@Kor1134]

It's called INTRAmuscular fat, not intermuscular. Other than that, a good review. I only discovered this summer that NY Strip steak is my favorite.

[@CarbageMan]

It probably matters how you cook them. I do them on the rare side of medium rare, by sous vide. Oh yeah, and I finish with a propane weed torch. :)

[@CarbageMan]

@Dominic 96 wrong "WEEEED." If you use a flamethrower on your pot, you're doing it wrong.

[@fearmynaturalgas]

Grass fed choice is sufficient, until prime us available..

[@samuelhartman3897]

Grass fed tends to have much less fat than grain fed just due to the nature of those 2 feeds, but it has its own unique beef flavour!

[@macmike5384]

I'm having a hard time finding ppl prime at pac n save. Any suggestions???

[@chris.eskimo]

You seem to slightly overcook steaks, kind of consistently. Just an observation. Great review!!!

[@nasaman23]

It's all preference

[@VidaV]

I always buy choice. It’s half the price of prime so I can eat steak twice as often

[@beavisdoubleo76]

In my store they sell a lot of Black Angus, and buy a lot of them, is that a grade? I don’t see any other identifier on them.

[@jillanebrown4274]

beavisdoubleo76 That’s the breed of cow.

[@acampchef]

When they lable Black Angus Beef, it's a marketing tool. Translation in order to be labled , It must be Black Angus breed, Simply put means choice grade or better. A lower grade of Black Angus will not qualify to be labled Black Angus . Truth is most breeds of cattle can achive choice or prime grade. However will not qualify to be labled Black Angus.

[@btvbrndn]

Gotta put a good amount of salt and pepper to get a good crust and seasoning. Those steaks look boneless :/

[@willowclementine]

The camera angles are like either too far or too close every 5 seconds lmao

[@jonseenah2484]

this isn't what Walter meant when he said let's cook

[@TheMendo123]

Are prime steaks actually less healthy because of the high fat content?

[@Redmeatlover]

That's a great question and it makes a lot of sense due to the higher fat content....but the honest answer is we don't know for sure!

[@callemanden5173]

Its healthy fats

[@callemanden5173]

But yeah its the lean meat you get protein from

[@TheMendo123]

@@callemanden5173 arent prime beef cattle unhealthy animals though?

[@patriciayohn6136]

I see he is using his Cutco steak knives which are aresome! FYI Cutco is not a spelling error Cutco knives are great and lifetime warranty made in NY State. They are expensive but worth it.

[@ginadraper4093]

But if the animals are fed low quality feed, and the carcass isn't hung to age, you're not going to get beef that has good beef flavor. Most supermarkets sell garbage beef from giant suppliers that care only about the price.

[@stoneschanify]

What if I told you there’s no difference between the three as far as raising the cattle? It’s all a gimmick. I have done select steaks and people thought they were prime. Preparation is key.

[@BN99239]

I freaking hate steak knives or any kind of serrated blade for cutting a steak. I just don't get it. Why not just a really sharp, smooth blade? It literally damages the meat way less as it's being cut and it's much, much sharper.

[@deepspire]

The only way I could choke down overcooked meat is with a lot of steak sauce. Those are medium-medium well.

[@krazyshady902]

I like medium but I'd happily eat these

[@craigmartinj]

Use wood to cook the steak - the combination of smoking AND the wood is like a fine wine. And please only do "medium", "medium rare" or less... anything else we quote Hank Hill.... "We ask them politely but firmly to leave"

[@callemanden5173]

Thats not medium rare

[@Spazticspaz]

Your choice has WAAAY more fat in it then mine does. I got 13 lbs of ribeye for like 93$ and some of the cuts are like pure red its gross.

[@Redmeatlover]

Thanks for this feedback, good to know!

[@sierraleones5935]

It would be better without the background music.

[@zxb995511]

So basically the Prime Steak Cows have Metabolic Syndrome!?

[@hubertastegood]

This guy really likes talking with his hands

[@MrOhReally]

This makes me want a select steak and to save money 😂🤣

[@shdwbnndbyyt]

I find that I have to minimize the pink zone, otherwise I get gut upset... medium well for me...

[@drakefulmer9599]

My goodness you over cooked those!

[@BN99239]

I find it funny that we pay more for fattier cuts of meats and then pay more (gym membership, exercise equipment) to get rid of that fat from our body.

[@TheCBScott7]

That's not how fat works. Excess calories turn to fat in your body. And going to the gym doesn't burn body fat, only calorie deficits do.

[@BN99239]

@@TheCBScott7 Yeah I never said eating fat makes you fat. It was a general comment on eating fatty foods, which are still unhealthy for you and generally has higher calories to weight ratio. 1lb of fat is higher in calories than 1lb of turkey breasts. Going to the gym in general burns calories. What else do you do at the gym that doesn't burn calories?

[@TheCBScott7]

@@BN99239 Not all calories used by your body are fat either. Going to the gym builds muscle, eating less calories than you burn daily burns fat. I'm being specific, you are being vague. Cheers

[@BN99239]

@@TheCBScott7 Yes, I am being vague. That's what "general" means. I still don't see what your point is in replying to my post. It's suppose to be a joke about spending more money to eat fatty foods and then spending money again to go to the gym. I don't quite get why you're explaining very obvious things for.

[@ScienceDruid]

More fat will give you more char.

[@macmike5384]

And more flavor...

[@TheCBScott7]

Letting the steaks sit out for an hour is a complete myth. It does nothing other than take like 20 seconds off of your cook time. The interior of the steak will only be a few degrees warmer, the exterior will be like 10-15 degrees warmer. It's a joke... and so are you for believing it.

[@carlosaenz1226]

idk why u feel the need to hate shit geeks and preference is preference

[@TheCBScott7]

@@carlosaenz1226 the preference serves no purpose, it's psychological... a placebo...

[@ericmanteuffel6403]

WAY over cooked. If you are going to cook beef to this degree, do not worry about grade. You have cooked the tender beef taste right out of the meat. To truly enjoy Prime grade meat, you need to keep it on the rare side, otherwise you are wasting your money.

[@jeffshark8214]

Shut up nerd

[@dylanjosselin]

@@jeffshark8214 I suppose you go to a steakhouse and get a well done filet for 90 and think youre cool.