The USDA grade shields are highly regarded as symbols of safe, high-quality American beef.  Quality grades are widely used as a “language” within the beef industry, making business transactions easier and providing a vital link to support rural America.

Select beef is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.