When beef graders yes there are people who grade beef for a living are grading beef they specifically look at amount of marbling in the ribeye muscle between the 12 th and 13 th ribs.
Which cut of beef has the most marbling.
Prime beef has the most marbling interspersed throughout the lean meat.
Beef carcass quality grading is based on 1 degree of marbling and 2 degree of maturity.
Indeed to ensure an apples to apples comparison or steak to steak if you prefer inspectors look at the loin muscle specifically between the 12th and 13th ribs which is where the short loin primal cut meets its next.
Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.
Choice has less marbling than prime and select has the least marbling of all.