I'm not enough in the know to attempt to grade...from a layman's guess I'd say lower side of choice. I say this because..I am guessin though, that because there are deep veins of fat and not so much even marbeling with specs of fat dispersed throughout. Having said that...from a culinary point of view as opposed to someone who works for the USDA. That looks damn tasty!!! I dont know the grading system. I have seen at costco for instance, steaks with a prime stamp and and being a really lean strip or rib eye, and have seen some with a choice stamp that had beautiful marbling.