Meat the Facts
Five Facts We'll Steak Our Reputation On
Our beef comes only from family farms in the Midwest.
Only an average of 6 out of 100 cattle meet our specifications.
Our butchers trim to no more than 1/4-inch of fat.
We source cattle that's only corn-fed for more marbling.
It's the same high-end beef served in the finest restaurants.
Here's to the Best
Going the extra mile for great beef means never leaving the Midwest and offering only the best. Choose from Hy-Vee Angus Reserve, Hy-Vee Choice Reserve, and Hy-Vee Prime Reserve.
Hy-Vee Angus ReserveGet Tips & Recipes
100% natural beef that’s leaner and more affordable, Hy-Vee Angus Reserve is premium quality at an everyday value.
Hy-Vee Choice ReserveGet Tips & Recipes
We set standards extremely high. Only an average of 6 out of 100 cattle meet our tight specifications.
Hy-Vee Prime ReserveGet Tips & Recipes
Only 8% of beef is good enough to earn the Hy-Vee Prime Reserve label. It doesn't get any higher end than this.
Hyvee Culinary Expert TipDid you know only 8% of beef is good enough to get the Prime Reserve label. Steaks of this caliber are usually only found in high-end steakhouses … and Hy-Vee. A close second for tenderness and flavor is Hy-Vee Choice Reserve, and for everyday value, choose Angus Reserve. Now you know.
Hyvee Culinary Expert TipMarbling is a term used to describe the white streaks of fat laced throughout a cut of meat. The more marbling, the more flavorful and tender the meat will be.
Hyvee Culinary Expert TipFor a splurge, Hy-Vee Prime Reserve cuts are great for treating yourself to the top of the line beef cuts. Hy-Vee True, dry-aged, grass-fed, and organic are a few other terms that will help you navigate the meat department. And, of course, we're always here to help!
Cooking by Cut
Learn the best way to cook different kinds of steak and roasts. Tab through the below section for recipes and tips.
Chuck roast meat is best when slow cooked to help render the fat into a rich stew or pot roast. Chuck meat is also sometimes ground for burgers. Two cuts from this region, however, are lean and somewhat tender: flat iron and chuck eye—both of which are great for grilling or pan searing.