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.
| | 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. |