Premium steaks are those located on the loin and the rib. The USDA has 8 grades of beef, but we offer our consumers only the top three: Prime, Choice and Select. The highest grade of beef, Prime, is usually more expensive because only 3% of beef in the United States is graded Prime.
The grade of beef is determined by the amount of marbling. Marbling is the very thin flecks of fat throughout the lean meat that helps make it tender and juicy. The greater the amount of marbling, the higher the grade.
Examples of premium steak include Filet Mignon, Porterhouse, T-Bone, Bone-in and Boneless Rib-eye, and Bone-in and Boneless Strip and Sirloin.