Factors considered by the grader are meat color, firmness, texture, age and marbling.
Marbling is responsible for the flavor and juiciness of the meat. The more marbling present in the meat the more flavorful and juicy the product. Therefore, the Prime grade, which has the most marbling, is followed by Choice and Select . Keep the refrigerator setting at 35 F to 40 F and the freezer at 0 F or below. More tender cuts are best used for this cooking method such as rib roast, ribeye roast, tenderloin, tri-tip roast, sirloin roast and rump roast.