Prime Beef

The top 2% of American beef by marbling. Above Choice, miles above Select. Premium American steakhouse beef without Wagyu pricing.

How It Compares to Wagyu

USDA Prime tops out around BMS 4, just below our Australian Wagyu Green Label. Less intense than higher Wagyu tiers, but bolder beef flavor — the classic American steakhouse profile.

Frequently Asked Questions

What does USDA Prime mean?

USDA Prime is the highest of the eight USDA beef grades, awarded based on marbling and maturity. Only about 2 to 3% of American beef grades Prime. Above it are Choice and Select in descending order of marbling.

Is USDA Prime the same as Wagyu?

No. Prime is a grade; Wagyu is a breed. USDA Prime is typically Angus or a similar breed, graded on the American scale where Prime corresponds to roughly BMS 4 on the Japanese scale. Every Wagyu tier we carry, including entry-level Green Label, has more marbling than USDA Prime.

Is USDA Prime worth the money?

For a classic American steakhouse experience, yes. Prime has enough marbling for real flavor and tenderness while keeping bold beef character. It also handles higher heat and longer cooking than Wagyu, which makes it more forgiving for thick cuts and reverse searing.

How do you cook USDA Prime steak?

Prime tolerates more heat and time than Wagyu. Reverse sear works well for thick cuts: low oven or indirect heat until 10 degrees below target, then a hard sear. Or straight high-heat grilling, 4 to 5 minutes per side for a 1.5-inch steak.