Main Entrée only uses the upper 2/3rds choice or higher primal cuts for our filets, strips, rib-eyes, sirloin filets and porterhouse. In order to understand what makes a Main Entrée steak special, you need to understand what goes into making an amazing steak. The USDA standardized grading system distinguishes beef according to quality based on factors such as the age of the cattle and marbling. Marbling refers to the fat content within the steak, which will indicate the meat’s juiciness, flavor, and tenderness. The grades of beef recognized by the USDA consist of prime, choice, and select, with prime being the highest grade. Choice is further broken down into thirds with upper 2/3rds being the highest quality within that grade. So what does it mean when we say we only offer upper 2/3rds choice or higher? It means we can guarantee consistent quality and an unbeatable taste.