Impress your friends and family with the real facts about beef.
1. COWBOY STEAK
These steaks are rarely available because most commercial beef is processed mechanically, and this cut requires a trained, patient butcher to properly trim. Recently, chefs have been raving about these lesser-known, thin-cut steaks. Great for broiling.
2. RIBEYE STEAK
Cut from the middle (or "eye") of the rib, these ample, well-marbled steaks have long been a staple at distinctive meals. The ribeye comes from the tail-end of the loin, next to the New York Strip. This boneless cut is a more robust steak, and it is sometimes called the "cowboy cut." With its generous marbling, it can take a little more heat and be served medium to medium-rare.
3. TENDERLOIN
This famous cut is known for melt-in-your mouth texture. It is the most tender (and most rare) of all beef steak cuts. Other beef tenderloins may be tender, but our production methods keep the hearty beef taste as well. Tenderloin steaks have very little fat and are cut into elegant rounds. They have the most mild flavor of all the steaks and go well with sauces or a wrapping of bacon. Cut them with a butter knife and savor every bite. Serve rare to medium rare.
3. NEW YORK STRIP STEAK
The steak lover's cut--the New York Strip--is cut off the T-bone. This is an elegant, boneless steak with moderate marbling and lots of flavor. Great grilled or pan fried to a crispy, mouth-watering exterior and a juicy, tender interior. A larger steak, these are great for the hearty appetite. (It is our founder's favorite cut!) Serve medium rare.
4. TOP SIRLOIN
Top Sirloin steaks are traditionally known as the cut with the most flavor. Ask any true believer and they will tell you, a properly cooked sirloin will take the top honors when it comes to delivering that big beef taste that beef-lovers crave. Lean and firm, the sirloin has little marbling so cook it quickly over a hot fire. Also available in smaller (Petite Sirloin) cuts, these steaks are sure-fire hits for smaller appetites or intimate dinners. Serve medium rare.
4. PETITE SIRLOIN
A tad more marbled and tender than a Top Sirloin, the Petite Sirloin is a smaller cut with much of the same big beef flavor. Cook them quickly to medium rare.
HOW DO I HANDLE AND STORE BEEF AFTER I BUY IT?
Like all perishable foods, beef must be handled and stored properly to avoid spoilage and food-borne illness. Follow these food-safe practices:
- Refrigerate or freeze beef as soon after purchase as possible. (If it will take longer than 30 minutes to get it home, keep it cold in a cooler in your car.)
- If refrigerating beef, place it in the meat compartment or in the coldest part of the refrigerator.
- If purchased beef is wrapped in transparent film, it can be refrigerated without re-wrapping. It can also be frozen up to 2 weeks without rewrapping. For longer freezer storage, to prevent freezer burn, repackage in heavy-duty aluminum foil, freezer paper or plastic freezer bags, removing as much air as possible.
- Practice the FIFO inventory system -- first in, first out.
- Do not defrost beef at room temperature. Defrost frozen beef in the refrigerator, to prevent bacterial growth. Place package on a tray to catch any drippings and place in refrigerator the day before it's needed.
- Allow about 24 hours to defrost a 1 to 1-1/2-inch thick package of ground beef or beef pieces.
- Allow 12 hours to defrost 1/2 to 3/4-inch thick ground beef patties.
- Allow 12 to 24 hours to defrost steaks, depending on thickness.
- Allow 4 to 7 hours per pound to defrost large roasts or thick compact pot roasts.
- Allow 3 to 5 hours per pound to defrost small roasts or thin pot roasts.
- Cook ground beef as soon as possible after defrosting.
- Remember that ground beef, beef for stir-fry, beef for stew and beef for kabobs are more perishable than whole muscle cuts (roasts and steaks). During the grinding process for ground beef, any bacteria on the surface are mixed throughout. Cutting into strips or cubes exposes more surface area where bacteria can grow. Both processes result in shorter shelf life.
- Refrigerate leftovers promptly after serving, within 2 hours after cooking. To speed up the chilling, divide large quantities into smaller portions or spread food out in shallow container.