Cuts that are labeled as USDA Prime are characterized by abundant and uniform marbling. Only about 2% of all beef graded in the USA qualifies for USDA Prime, as it is produced from young and well-fed cattle. As such, these steaks are difficult to find at a butcher or in a grocery store. These grades of beef is generally only offered by upscale steakhouses/restaurants, and is readily available through online order.
Cuts that are labeled as USDA Choice are characterized by a somewhat moderate amount of uniform marbling. The average steak found in a butcher or a grocery store will rank as USDA Choice. Many steak houses use USDA Choice beef, as the steaks are tender, juicy, and flavorful. This grade sits in the middle of the USDA Beef Grading System and is the one of the most common grades of beef.
Cuts that are labeled as USDA Select are generally uniformly lean with sparse marbling. Steaks that come from this grade are still good to eat, as they are fairly tender, juicy, and flavorful. However, they are lower-end steaks that generally require special treatment (e.g. marinating).