Fancy or frugal, there’s a beef cut for everybody and every budget, from pricy tenderloins and prime rib to versatile, inexpensive cuts such as chuck and round.
There are three grades of beef:
When you’re splurging on a great steak, consider taking its deliciousness to a whole new level with a savory sauce--from a classic steakhouse herb butter to Argentina’s beloved chimichurri.
Beef normally has a purple-red color, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains the darker color. Look for steak that is firm and has a clear, red color.
Store beef at coldest refrigerator temperature, and ideally, away from the fridge door, making sure the meat is tightly packaged and drip-free.
If you do not plan to prepare beef within 2 to 4 days, place it in the freezer in either its original packaging, or wrapped in aluminum foil, freezer paper, or heavier-weight freezer wrap for long-term freezing. To thaw, store overnight in the fridge.
Always buy and prepare or freeze by “sell-by” date. We recommend trying our “Stockman & Dakota” steaks for a superior eating experience.
Simple vegetables make great complements to the rich meat. Sauté steamed-until-just-tender carrot slice in butter and a few pinches of salt, pepper, and chopped, fresh rosemary. Glaze with honey just before serving. Stir-fry spinach with thinly sliced fresh mushrooms and season with soy sauce for another quick but elegant side.