Lower on the quality grade scale, Select is normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, may lack the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) are best for dry heat cooking. Other cuts should be marinated before cooking or braised to obtain maximum tenderness.
HOT TIP: When shopping for steaks, if it doesn’t say Prime, Choice or Select on the sticker, it usually means the product received a Standard grade. Standard grade beef has only traces of marbling or is practically devoid of marbling. While it may appear economical, it likely will not be very flavorful.