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Jeff Phillips

Tips for Smoking Beef: Grades of Beef

Appears in
Smoking Meat: The Essential Guide to Real Barbecue
Smoking Meat

By Jeff Phillips

Published 2012

  • About
The grading of beef has to do with the amount of intramuscular fat marbling in the meat. As you may know, this fat is very important when smoking meat at a low temperature for a long time. Fat marbling is directly related to flavor and tenderness, and while this may not be as important when smoking brisket, it is extremely important with cuts like prime rib.

In the United States, the top grade is prime, which is simply the best—and, of course, the most expensive. The next grade down is choice, followed by select. Select grade is likely what you are buying at your local grocery store, and it is okay for most purposes. I recommend buying the best you can afford.

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