Marbling is the little streaks of fat inside a steak, not the fat cap around the edge. That internal fat melts as you cook and is a big reason a ribeye tastes richer than a leaner cut. USDA grades like Prime, Choice, and Select are really descriptions of how much marbling a beef carcass has.

What We Look For

Prime has the most marbling and is usually what you see at high-end steakhouses. Choice is what most of our everyday steaks fall into—plenty of flavor without the premium price tag. Select is leaner and can dry out faster if you overcook it.

At Vaughn Family Meat Co., we would rather show you the actual steak than recite a grade. Stop by the case, ask to see a ribeye next to a sirloin, and we will talk through which cut fits your grill, your budget, and how you like your meat cooked.