What Is High Choice Beef?

Private labeled high choice beef provides marbling just below prime

High choice beef has not yet become a standard in the industry and is primarily offered by select beef packers. However, if you come across a label featuring this term, it is likely to be reliable. The USDA categorizes choice beef into three subcategories, but it does not publish the specific results. The term "high choice" emerged when distributors would carefully select superior graded cuts from the packers. Today, this movement has gained enough traction to warrant its own USDA-backed certification. In fact, to maintain exceptional quality, some steak companies exclusively offer this premium grade of meat.

The overall quality of beef in the U.S. is improving — you can even find prime beef at Costco. Thus, the trend towards high choice reflects this broader movement. Since inspections focus on only one part of the cow, this sub-grade highlights top-quality beef. A steak of this caliber is sure to impress, with your cooking method playing a significant role in its quality, even more so than the leap to prime.

It's important to note that grading is not mandatory — many producers opt out of the program. USDA inspections primarily assess marbling, which is usually associated with grain-fed cattle. However, the flavor of grass-fed breeds can be superior. Therefore, a well-bred, grass-fed high choice steak could potentially be the most delicious option available.