2019: The Year You Master Juicy, Tender, Really Great Steaks
First, know the grades.
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
Hy-Vee Choice Reserve sets the standard for Midwest beef. These cuts meet strict criteria for tenderness and flavor.
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 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.