What cut of meat is considered to be first choice?

The concept of "first choice" in meat cuts is not a standard industry term. Instead, the quality and desirability of meat cuts is generally described using terms like:

* Prime: The highest quality grade of beef in the US grading system. It's characterized by abundant marbling and tenderness.

* Choice: The second highest quality grade of beef, still considered very good. It has less marbling than prime but is still tender and flavorful.

* Select: A lower grade of beef than Choice, with less marbling and a slightly tougher texture.

* Standard: The lowest grade of beef in the US system. It's typically used for ground beef and other processed products.

"First choice" can also refer to:

* Cuts from specific primal cuts: For example, the tenderloin (filet mignon) is often considered the "first choice" from the loin primal.

* Specific cuts that are considered high-quality: Rib-eye, New York Strip, and T-bone steaks are often considered high-quality cuts that many people prefer.

Therefore, "first choice" is a subjective term that depends on individual preference and what you are looking for in a cut of meat.

To ensure you get the cut of meat you desire, it's best to:

* Ask your butcher: They can help you select the best cut for your specific needs.

* Read the label: Look for the USDA grade and any other information about the cut of meat.

* Consider your budget: Higher grades of meat are more expensive but offer the best quality.

Let me know if you have any other questions!