Choice has less marbling than prime and select has the least marbling of all.
Which cut of beef has the most marbling.
Prime beef has the most marbling interspersed throughout the lean meat.
Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.
Marbling intramuscular fat is the intermingling or dispersion of fat within the lean.
When beef graders yes there are people who grade beef for a living are grading beef they specifically look at amount of marbling in the ribeye muscle between the 12 th and 13 th ribs.
Beef carcass quality grading is based on 1 degree of marbling and 2 degree of maturity.