The United States Department of Agriculture (USDA) grades beef based on two key factors: marbling (the intramuscular fat that weaves through the meat) and maturity (the age of the cattle). These factors determine tenderness, juiciness, and flavor—qualities every carnivore craves. The top three grades you’ll typically encounter are Prime, Choice, and Select, with Prime being the crème de la crème.

Marbling is the secret to a steak that melts in your mouth. The fine, white streaks of fat in USDA Prime beef act like flavor boosters, keeping the meat juicy and infusing every bite with rich, beefy goodness. Prime cuts, like our Filet Mignon or Ribeye, have significantly more marbling than Choice, making them ideal for dry-heat cooking methods like grilling or broiling. Choice cuts, while still tasty, can’t match the same level of succulence, especially in leaner cuts like New York Strip or Porterhouse, where marbling makes a bigger difference.

The abundant marbling in Prime beef not only enhances flavor but also ensures a tender, buttery texture. As the fat melts during cooking, it lubricates the muscle fibers, creating a melt-in-your-mouth experience. Choice beef, with less marbling, can sometimes feel chewier or require extra preparation (like marinating) to achieve similar tenderness. For special occasions in Palmetto or Bradenton, Prime cuts like our T-Bone or Pork Loin Roast guarantee a luxurious dining experience without the extra effort

Prime beef is synonymous with luxury. It’s what you’ll find at top steakhouses like Ruth’s Chris or Morton’s, but why travel when you can bring that experience home? Only a small percentage of beef qualifies as Prime, making it a rare treat that elevates any gathering. Whether you’re hosting a dinner party in Palmetto or celebrating a milestone in Bradenton, our Prime Porterhouse Steak—with its generous Filet Mignon and Strip sections—offers two steaks in one for a show-stopping presentation.