Which selection is characterized by having very little muscle and very little fat cover in USDA grading?

The selection characterized by having very little muscle and very little fat cover in USDA grading is indeed Selections No. 3. This classification indicates that the meat may not have sufficient muscle mass or fat for quality cuts, which is essential for factors like tenderness and flavor. Selections No. 3 quality indicates an acceptable level of meat quality, but it lacks the desirable attributes found in higher selections, which typically have better marbling (fat within the muscle) and muscle development.

Selections No. 1 represents the highest quality, with good muscle development and sufficient fat cover, while Selections No. 2 would have a balance between these qualities. Selections No. 4, on the other hand, would indicate more deficiency in muscle and fat, thereby classifying it as a lower grade than No. 3. Therefore, Selections No. 3 is the correct answer due to its specific lack of muscle and fat cover in the grading system.