USDA beef grades explained for NYC restaurants
USDA beef grades are a quality and price signal, not a mystery. Knowing the difference between Prime, Choice and Select helps you spec the right beef for each dish without overpaying for marbling your menu doesn't need.
Prime, Choice, Select
USDA grades beef mainly on marbling (intramuscular fat) and maturity. Prime has the most marbling and the highest price — steakhouse territory. Choice is the workhorse grade for most full-service menus: good marbling at a more manageable cost. Select is leaner and cheaper, best for braises, grinds and marinated applications where marbling matters less.
How grade affects price
The grade is one of the biggest drivers of wholesale beef price, alongside cut and market conditions. Paying for Prime on a dish that braises for four hours is money on the floor; under-spec'ing Select for a featured steak is a guest-experience problem. Match the grade to the cooking method and the menu position.
Buying beef by grade in NYC
Foodomarket already ranks first for wholesale beef and chicken prices in NYC because the number is on the page. See current wholesale beef prices and spec by grade against your menu.
Frequently asked questions
What's the difference between Prime and Choice beef?
Prime has more marbling and a higher price; Choice has good marbling at a lower cost and suits most full-service menus. The right pick depends on the dish.
Which beef grade should a restaurant buy?
Match grade to cooking method: Prime or Choice for featured steaks, Choice for everyday service, Select for braises and grinds where marbling matters less.