Amana Beef

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.

Amana Beef

 

 

  CUT, DESCRIPTION AND TASTE
Top Round Steak Top Round Steak
Similar to sirloin, but a little tougher. Needs to be tenderized but slices quite well.
Eye of Round Roast Eye of Round Roast
This is a very lean boneless cut of beef, so some prefer it for health.
Bottom Round Roast Bottom Round Roast
This lean economical cut makes a fine stew when cooked at low heat.
Bacon-wrapped Sirloin Filet Bacon-wrapped Sirloin Filet
Center-cut sirloin is tender. Bacon adds a smoky flavor while making the steak juicy.
T-Bone T-Bone
From the loin, the bone adds to the full flavor. Cut should be about 1 inch thick.
Big T 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 New York Strip Steak
A tender cut, this grilling steak is sometimes called a Strip Steak or a Kansas City Strip.
Tenderloin Tenderloin
Perhaps the highest quality and most tender of all beef cuts.
Top Sirloin Top Sirloin
This cut is generally tender and produces a tasty steak (when it’s not overcooked).
Ribeye Steak Ribeye Steak
Every bite of this heavily marbled boneless steak is tender and flavorful. As good as it gets.
Rib Roast 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 Boneless Chuck Roast (Pot Roast)
Ask the meat specialist to tie the roast together. Then your roast will cook more evenly.
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