When it comes to premium beef, not all “Prime” is created equal. The USDA (United States Department of Agriculture) grades beef based on marbling (the amount and distribution of fat within the meat), maturity, and overall quality. At the very top of that grading system sits Prime, but even within Prime there are levels of excellence. That’s where Upper Prime comes in.

Understanding the USDA Prime Grade

• Prime beef makes up less than 5–6% of all beef in the U.S.

• It is recognized for its high level of marbling, tenderness, and flavor.

• Within Prime, there is a range — from the leaner, lower end of Prime to the most highly marbled cuts at the very top.

What Makes Beef “Upper Prime”?

Upper Prime refers to beef sourced from the highest tier of the Prime category. These cuts are exceptionally well-marbled, rivaling or surpassing the standards of even some Japanese Wagyu in terms of richness and flavor.

Key features of Upper Prime beef:

• Exceptional Marbling: Fine, evenly distributed fat that melts during cooking for unmatched juiciness.

• Rare Availability: Only a fraction of already limited Prime beef qualifies as Upper Prime.

• Superior Flavor & Texture: Rich, buttery taste with tenderness that sets it apart from standard Prime or Choice cuts.

Why Choose Upper Prime?

For chefs, butchers, and discerning home cooks, Upper Prime represents the pinnacle of American beef quality. It’s ideal for:

• Steakhouse-quality dining at home

• Special occasions where only the best will do

• Discerning customers who want the most luxurious beef available in the U.S.

The Bottom Line

While all Prime beef is excellent, Upper Prime is the elite of the elite. It combines rarity, superior marbling, and unmatched eating experience, making it one of the most sought-after categories of beef on the market.