The Prime Grade is the highest grade of American beef, only about 2-3% of the beef cattle can be classified as the prime grade.
The word "PRIME" is a quality grade assigned by the U.S. Department of Agriculture to describe the highest quality beef, in terms of tenderness, juiciness, and flavor.
The striploin, also known as sirloin, is one of the two major subprimals of the beef loin primal cut, which runs from the 13th rib to the end of the hip bone.
Striploin is moderately tender with balanced texture. It offers good marbling and a mouth-watering robust beef flavor.
"Prime" beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels.
"Choice" beef is high quality, but has less marbling than "Prime". "Select" beef is very uniform in quality and normally leaner than the higher grades.