As an oyster aficionado, I’m always seeking out the plumpest, meatiest bivalves around. But navigating the somewhat confusing grading systems for shucked oysters can make that quest tricky. Specifically, what defines “standards” versus “selects” when buying shucked oyster meat?
In this comprehensive guide, I’ll demystify the distinction between standard and select oyster grades. You’ll learn what sets them apart in terms of size, shape, meat quantity, flavor, cost and ideal uses. Armed with this knowledge, you can shuck up the perfect oysters for any application!
An Intro to Oyster Grading
Before diving into the specifics let’s cover some oyster grading basics
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Size and shape guide most grading, with larger and uniform oysters rated higher
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Growers determine their own grading criteria based on regional standards
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Three main grades exist
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Standards – smallest least uniform
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Selects – medium size, modest shape consistency
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Counts – largest, very uniform
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Lower grades can offer value for the right uses
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Flavor is not a grading factor, only appearance
Keeping these key facts in mind, let’s explore how standard and select oysters differ.
Size and Shape Differences
The primary variance between standard and select oysters lies in their size and symmetry.
Standard Oyster Characteristics
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Tend to run small, around 2-2.5 inches
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Moderate meat fill compared to size
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Shell shape and depth inconsistency
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Often have slight flaws like chips or scratches
Select Oyster Characteristics
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Run 2.5-3 inches on average
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Shells are smoother and more uniform
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Have fuller, deeper cup depths
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Deliver higher meat yield for the shell size
So in a nutshell, standards run smaller and more irregularly shaped while selects meet a middle ground of size and symmetry.
Evaluating Oyster Meats
Beyond the shell, the quantity and appearance of the actual oyster meat also differs between grades:
Standard Oyster Meats
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Tend to be somewhat skimpy or uneven within the shell
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May have small tears or imperfections
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Typically lack the plumpness of higher grades
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Provides a modest meat-to-shell ratio
Select Oyster Meats
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Fill the shell cavity amply and attractively
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Deliver fuller, rounder meat profiles
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Boast an impressive meat-to-shell ratio
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Visually striking when displayed on the half shell
The fuller, prettier meats of select oysters make them more appealing for raw presentations. Standards offer a humbler meat quantity.
Subtle Flavor Differences
You might assume pricier select oysters also taste superior, but flavor has little correlation to grades.
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Oyster flavor depends mostly on the growing conditions, not size or shape.
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Standards and selects from the same harvest location will taste almost identical.
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Any variances come down to ratios of meat to brine, not intrinsic qualities.
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Select meats may offer more pronounced flavor simply due to greater volume.
So opt for selects when you want the visual appeal or bountiful portions. But don’t expect major taste differences between grades.
Cost and Pricing Impacts
Given their grading criteria, standard and select oysters unsurprisingly differ in pricing and costs:
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Shucking and processing costs are similar for all grades, so base product costs are comparable.
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Standards offer a lower price point due to plainer appearance and skimpier meats.
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Premium pricing applies to select oysters thanks to their desirable shapes and fuller portions.
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For wholesale shucking, standards present cost savings versus selects.
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In retail, standards provide budget-friendly raw oysters, selects a luxury.
For penny-pinching, standards deliver respectable oyster flavor for less. But selects earn their higher price tags with their stunning shells and meats.
Best Uses for Each Grade
With their unique characteristics, standard and select oysters each shine in certain applications:
Where Standards Shine
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In fried or breaded oyster dishes where appearance doesn’t matter
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As value buys for oyster shooters or apps with multiple oysters
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Adding to chowders, stews, or stuffings to bolster oyster flavor
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For retailers or restaurants on a tight budget
Where Selects Shine
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Served raw on the half shell as appetizers or entrees
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Used as decadent pizza or flatbread toppings
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Making visually appealing oyster tacos or po’ boys
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Any dish where oysters play a starring role in the presentation
Shelling Out for the Right Grade
As you can see, standards and selects both have their strong points despite their grading differences. With this intel in your back pocket, you can make educated purchases for any oyster occasion.
The next time you’re picking up shucked oysters, consider your priorities in terms of budget, usage, and visual appeal. Size up the differences, and you can confidently shuck up the ideal oysters for your needs!
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Commercial Oysters Grading Standards
The Tumbler and Floating Bag system from Zapco Aquacultures was made to grow oysters from a single seed that are all the same size and shape. This means it is s very easy to grade and harvest compared to natural grown oysters.
It’s hard to grade naturally grown oysters because they aren’t all the same size and shape. This makes processing them take a long time and require a lot of work.
The market size for an oysters is from 3″ to 4 1/2″ for oysters in the shell. Shucked oysters are designated according to size ranging from the largest “counts” to “smallest”standards.
standard . 240 to 400 meats / gallonselect . 190 to 239 meats / gallonextra select . 160 to 189 meats / galloncount . under 160 meats / gallon.
There is always a home for any grade of oyster. Even though an oyster has a shell, the tasty meat is still inside. That’s why commercial grade oysters, which are the worst kind, are sent to shucking houses to be turned into shucked oyster meats. Many chefs like to make oyster meats and stuffings with oysters that are still in their shells. Standard grade oysters are a good choice because they are cheap, freshly shucked, and of good quality.
We have put together a summary of the different sizes and grades . If all the different terms are making you crazy, we hope this chart will help you understand better. When you give oysters to your local oyster reef, any size oyster over 2 1/2 inches is fine.
The Right Way To Select And Eat A Raw Oyster
FAQ
Which is better, standard or select oysters?
What does select oysters mean?
What is the difference between the different types of oysters?
What is the difference between select and count oysters?
What is the difference between standard oysters and select oysters?
Standard oysters vary in size and shape. Select oysters are more consistent and uniform in shape. Since growers and harvesters determine their own rules and grades, there are many descriptors and terms used to describe oysters. This is most obvious when it comes to oyster sizing.
Are standard grade oysters a good choice?
Many chefs enjoy using in-shell oysters for oyster meats and stuffing so standard grade oysters are a good choice because they’re freshly shucked and affordable. We have put together a summary of the different sizes and grades . All the different terms can get confusing, so we hope this chart will make it more straightforward and clear for you.
How much meat is in a jar of shucked oysters?
These strategies reduce moisture loss. When buying shucked oysters in jars, you’ll see designations on the label that indicate the size of the oyster meat: Standard contains 240-400 meats per gallon Select contains 190-239 meats per gallon Extra Select contains 160-189 meats per gallon Count contains less than 160 meats per gallon.
How do you grade oysters?
Grading naturally grown oysters is very difficult as the size and shape are not uniform making processing very time-consuming and labour-intensive. The market size for an oysters is from 3″ to 4 1/2″ for oysters in the shell. Shucked oysters are designated according to size ranging from the largest “counts” to “smallest”standards.