When shopping for protein sources, specifically meat, it can be overwhelming and confusing to know what all the labels mean.
With beefs, it’s important to know the USDA grades meat based on juiciness, flavor, and texture, but it doesn’t take nutritional information into account. Cuts labeled “Prime” are the fattiest, with thick marbling (aka layers of fat), tender meat, and lots of flavor. “Choice” cuts are high quality but leaner, and “Select” meats are the leanest cuts with little to no marbling.
With other meats, like chicken and turkey, the way raw meat is prepared affects its protein, fat and caloric content.
The Greatist breaks down different kinds of meat and their cut with a handy infographic, which you can view in its entirety here.