Does the grade of beef made a difference for a roast?
Yes, the grading matters when cooking a roast. Grading reflects how tender or tough a cut of meat is. There are four grades of beef: Prime beef is the best beef you as a consumer can get. It’s the highly marbled, expensive meat you’d get at a fancy restaurant when you order prime rib. Prime beef is hard to get because only two percent of all the beef sold for consumption is prime grade, and most of that is sold to high-end restaurants and high-end butchers. Choice beef is your next best bet. Choice beef makes up 45% of the market and is affordable but still really good. Choice beef still has a decent amount of marbling and should be in your local grocery store. Select beef is the least desirable and the least expensive beef available. Your grocery store probably has this as their house brand. If a beef roast is on sale, it’s usually select grade quality. While it’s not the best beef, you can improve its palatability, so don’t cross it off your list altogether. Just know you’ll have to
