Beef

Ground Chuck

Ground Chuck

Pairs Well With: Cabernet Sauvignon, Malbec, Merlot
Choosing a cut: Lean protein, usually ground or cut for stews or pot roasts
Preparation: Best cooked slowly over time with a crock pot or by braising.
Description: Also known as Chopped Steak, Ground Chuck, Ground Round, Ground Sirloin, Ground Steak or Market Trim. Its versatility and rich flavor make ground chuck ideal for burgers, tacos or wraps.
Cooking Temp: 160°F

Ground Beef

Ground Beef

Pairs Well With: Cabernet Sauvignon, Malbec, Merlot
Choosing a cut: Great flavor; Versatile and all-purpose option
Preparation: Best cooked on a stove top or grilled
Description: Also known as Chopped Steak, Ground Chuck, Ground Round Ground Sirloin, Ground Steak or Market Trim. It's Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between.
Cooking Temp: 160°F

London Broil

London Broil

Pairs Well With: Cabernet Sauvignon, Malbec, Merlot Choosing a cut: Top-round steak; Great for marinating; packed with flavor and juiciness
Preparation: London Broil is a lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.
Description:Also known as Inside Round Roast, London Broil, Top Round Roast Cap Off and Top Round Roast Cap on.
Cooking Temp: 135-145°F

Filet Mignon

Filet Mignon

Pairs Well With: Cabernet Sauvignon, Malbec, Merlot
Choosing a cut: The most tender cut of beef; Packed with high-quality protein, Iron and Vitamin B12
Preparation: Filet Mignon is best cooked by searing in oil in a hot pan and finished by baking in the oven
Description: Also known as Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned; Chateaubriand Filet De Boeuf; Filet Mignon
This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.
Cooking Temp: 135-145°F

Chuck Roast

Chuck Roast

Pairs Well With: Cabernet Sauvignon, Malbec, Merlot
Choosing a cut: Rich, beefy flavor; Tender cut that is perfect for pot roasts and stews
Preparation: Best cooked over dry heat and for long periods of time
Description: Also Known As: Center Cut Chuck Roast; Chuck Center Roast; Chuck Pot Roast;Pot Roast
Cooking Temp: 145-160°F

Sirloin Steak

Sirloin Steak

Pairs Well With: Cabernet Sauvignon, Malbec, Merlot
Choosing a cut: Ideal thick cut for grilling, broiling, sautéing or pan frying, Versatile beef used in a variety of recipes
Preparation: Best prepared on the grill
Description: Also Known As: Boneless Top Sirloin Steak; Top Sirloin Butt Steak, Boneless; Top Sirloin Center-Cut Steak; Top Sirloin Steak Boneless Cap Off; Top Sirloin Steak Cap Off.
A flavorful cut that's versatile and juicy. Great served as a steak or cut into kabobs.
Cooking Temp: 135-145°F

Chuck Eye Steak

Chuck Eye Steak

Pairs Well With: Cabernet Sauvignon, Malbec, Merlot
Choosing a cut: Great for flavorful roasts, Best when cooked low-and-slow
Preparation: Best cooked over dry heat and for long periods of time
Description:Also Known As: Boneless Chuck Filet Steak; Delmonico Steak; English Steak

Cube Steak

Cube Steak

Pairs Well With: Cabernet Sauvignon, Malbec, Merlot
Choosing a cut: Thin cut, Perfect for everyday meals, Cook in skillet for best results
Preparation: Pre-tenderized, this thin cut is a great value for everyday meals. Skillet cook for best results.
Description: Also Known As: Chicken Fried Steak; Cube Steak; Minute Steak; Swiss Steak
Cooking Temp: 145°F

New York Strip Steak

New York Strip Steak

Pairs Well With: Cabernet Sauvignon, Malbec, Merlot
Choosing a cut: Available to be custom cut for preferred thickness, Robust flavor and great texture
Preparation: Best cooked by searing in oil in a hot pan and finished by baking in the oven
Description: Also Known As: Ambassador Steak; Club Steak; Hotel Cut Steak; Kansas City Strip Steak; New York Strip Steak; Shell Steak; Top Loin Steak
Cooking Temp: 135-145°F

Rib-Eye Steak

Rib-Eye Steak

Pairs Well With: Cabernet Sauvignon, Malbec, Merlot
Choosing a cut: Tender and contains marbling, Highly desirable cut of beef, Available in bone-in or boneless
Preparation: Best cooked over dry heat and for long periods of time
Description: This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.
Cooking Temp: 135-145°F