100% natural USDA Choice Amana Beef is raised in the Midwest to guarantee the most flavorful steak available. Hand selected and expertly cut by your Hy-Vee Meat Specialist to guarantee every cut meets our strict standards of tenderness, quality and flavor. Yes…it’s only available at Hy-Vee.
If you’ve got questions on how to prepare or select a cut of meat for your family, ask any meat specialist in your local Hy-Vee store. With Hy-Vee’s Amana brand meat and a little help from the experts at Hy-Vee, you can’t go wrong.
View the selecting and preparing steak video on our YouTube page.
| ||CUT, DESCRIPTION AND TASTE |
| ||Top Round Steak |
Similar to sirloin, but a little tougher. Needs to be tenderized but slices quite well.
| ||Eye of Round Roast |
This is a very lean boneless cut of beef, so some prefer it for health.
| ||Bottom Round Roast |
This lean economical cut makes a fine stew when cooked at low heat.
| ||Bacon-wrapped Sirloin Filet |
Center-cut sirloin is tender. Bacon adds a smoky flavor while making the steak juicy.
| ||T-Bone |
From the loin, the bone adds to the full flavor. Cut should be about 1 inch thick.
| ||Big T |
This is a bigger T-bone, up to 1½ inches thick at 25 ounces. Eat it alone or divide it.
| ||New York Strip Steak |
A tender cut, this grilling steak is sometimes called a Strip Steak or a Kansas City Strip.
| ||Tenderloin |
Perhaps the highest quality and most tender of all beef cuts.
| ||Top Sirloin |
This cut is generally tender and produces a tasty steak (when it’s not overcooked).
| ||Ribeye Steak |
Every bite of this heavily marbled boneless steak is tender and flavorful. As good as it gets.
| ||Rib Roast |
For ease of serving, ask the meat specialist to cut along the bones to loosen, then tie bones in place.
| ||Boneless Chuck Roast (Pot Roast) |
Ask the meat specialist to tie the roast together. Then your roast will cook more evenly.