Meat the Facts


Hy-Vee Cooking Guide
Meat the Facts

Because you deserve only the best beef.

Five Facts We'll Steak Our Reputation On

  • Higher Quality

    Our beef comes only from family farms in the Midwest.

  • Hand-Selected

    Only an average of 6 out of 100 cattle meet our specifications.

  • Tighter Trim

    Our butchers trim to no more than 1/4-inch of fat.

  • Corn-Fed

    We source cattle that's only corn-fed for more marbling.

  • Prime Reserve

    It's the same high-end beef served in the finest restaurants.

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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 Reserve

    100% natural beef that’s leaner and more affordable, Hy-Vee Angus Reserve is premium quality at an everyday value.

    Get Tips & Recipes
  • Hy-Vee Choice Reserve

    We set standards extremely high. Only an average of 6 out of 100 cattle meet our tight specifications. 

    Get Tips & Recipes
  • Hy-Vee Prime Reserve

    Less than 10% of beef is good enough to earn the Hy-Vee Prime Reserve label. It doesn't get any higher end than this.

    Get Tips & Recipes

9 Simple Things Every Steak Lover Should Know

Get primed on how to buy and cook steak like a pro.

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Pyramid of beef showing grades. Prime Reserve on top followed by Choice Reserve followed by Angus Reserve.
When shopping for meat, remember the beef pyramid.
Hyvee Culinary Expert Tip
Did 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.
Hy-Vee Butchers
Hyvee Culinary Expert Tip
The best way to tell when a steak is done is to use a meat thermometer. Remember that meat will continue to cook up to 10 degrees after removing it from heat.
Todd Plum, Meat Supervisor25+ years with Hy-Vee and counting
Hyvee Culinary Expert Tip
Marbling 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.
Hy-Vee Butchers
Hy-Vee Angus Reserve Rib Eye
Hy-Vee Angus Reserve Rib Eye is leaner than Prime or Choice, but offers quality at an affordable price.
Hy-Vee Choice Reserve Rib Eye
Notice the increase in marbling throughout the Hy-Vee Choice Reserve Rib Eye.
Hy-Vee Prime Reserve Rib Eye with superior marbling
Hy-Vee Prime Reserve Rib Eye has superior marbling, making it the most tender and flavorful.

The Best Steaks for Grilling

When it comes to steak, we don't use the word "best" lightly. 

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Hyvee Culinary Expert Tip
For 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!
Hy-Vee Test Kitchen

Hy-Vee True beef is all-natural beef from pasture-raised cattle. No antibiotics. No added hormones. Ever.

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Dry-aged beef is beef that is cut and placed in a climate-controlled area for 28 days for optimum tenderness and flavor. Read more about it here and find out which Hy-Vee stores carry it. 

Grass-fed cows produce beef that’s slightly leaner and contains more healthy omega-3 fatty acids. Corn-fed cows produce beef that’s more tender and some would say more flavorful. It’s also less expensive. So, it all comes down to personal preference.

The USDA organic label means that the cows are raised on organic pastures (no pesticides allowed); never given antibiotics or growth hormones; fed organic grains and grasses; and have unrestricted outdoor access. 

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.

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Brisket comes from the lower front section of the cow and can be cured or corned for pastrami or corned beef. It's also a great cut for smoking or slow cooking with BBQ sauce. 

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Beef from the rib section is where many of the most flavorful cuts come from. This is your prime rib, rib eye, short ribs, and rib roast, among others.  

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The flank and plate come from the underside of the cow and are some of the leanest cuts. Here you find flank steak, skirt steak, and hanger steak, which are best when marinated and grilled or quick-seared

The loin is divided into two parts: short loin and sirloin. The short loin includes tenderloinfilet mignon, T-bone, porterhouse steaks, and strip steaks. Sirloin cuts are a great value, but less tender. Sirloin steaks and tri-tip come from this region. Also see 5 Oven & Skillet Recipes for Beef Tenderloin.

Related Content, Main Dish

The leg region has less marbling and is often an inexpensive choice. Think bottom round roast, top round roast (London Broil), rump roast, and eye of round. These cuts are ideal for slow cooking.

Related Content, Main Dish
Hyvee Culinary Expert Tip
A T-Bone is a cut that includes a New York Strip on one side and a tenderloin on the other side. A porterhouse is a similar cut, except it has a larger portion of tenderloin filet.
Hy-Vee Butchers

Hot from the Hy-Vee Test Kitchen

Check out 10 steak recipes so new you can practically hear them sizzling—no grill required.

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Hyvee Culinary Expert Tip
Pan searing steaks works better with tender steaks or steaks with more marbling. Plus, both qualities are more forgiving for first-time chefs.
Todd Plum, Meat Supervisor25+ years with Hy-Vee and counting
Hyvee Dietitian Expert Tip
One 3-ounce serving of flank steak contains 47% of your daily value for protein, 8% daily value for iron, and 30% daily value for zinc.
Hy-Vee Dietitians