BTW – yours is a great question! I really hope this thread gets many responses because I can’t say as I have ever read anything other than personal opinions on this. Let me toss out my method – as unscientific as it it is…first I do rely on the USDA grading scale and stick with choice or in those few times I can ever find it prime. Select is just a little too chancy for me. As for traits in the meat itself I look for a good marbling pattern and pick what looks the best – but not just a rind of fat on the edge, but the ripples of fat throughout the meat. When I’m selecting a sub-primal I shop at a couple stores where I know I’ll have a couple dozen subs to inspect and pick through. If they don’t have a large selection I don’t buy, but wait later when they do. Again I inspect the ends for marbling as best I can.
I scored this prime rib a couple years back that had IMHO excellent marbeling.
