Or, I buy from a local butcher who raises his own cattle. I look for Certified Angus Beef, which grades out at the high end of Choice. I buy Choice roasts and save expensive Prime meat for the occasional steak. USDA Prime meat is amazing…if you are lucky enough to find it, and can afford it. Choice meat is less marbled, but still has a decent amount of intramuscular fat. That interior fat melts during cooking, filling the beef with flavor. Fat on the outside isn’t as important look for tiny veins of fat inside the meat. Grading is based on marbling - the amount of fat inside the muscle. Almost all of the meat we buy in stores is graded Choice the vast majority of Prime grade beef goes to high-end steakhouses. When the USDA grades meat, only the top 2% is graded Prime. Prime rib has become a generic name for a beef rib roast, regardless of grade. I call this roast a “Prime Rib”, and so do grocery stores, but most of the time that’s not technically correct. If you are feeding carnivores, this is the recipe to make. Cooked on the bone, seasoned with salt and pepper, served with horseradish sauce on the side. Rib roast is the best way to show off beef on the rotisserie.
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