Today’s meat case has lots of option—like grass- and grain-finished, natural and organic, even different grades and aging methods—so you’re in luck when it comes to finding your perfect beef choice. Learn more about finishing methods, the difference between the grades of beef (prime, choice and select) and aging options (wet aged vs. dry aged) in this helpful infographic.
Now that you know more about the types of beef available to you, let’s dive into choosing the perfect cut of beef. Look no further than our Interactive Butcher Counter resource for all things beef cuts. You can explore the cuts – Ground Beef, Steaks, Roasts & Ribs or Prepared Cuts – and some of our favorite recipes for each cut, or we can guide you to the right cut. Looking for an economical cut you can put in your slow cooker? A BBQ-worthy cut you can grill? We’ve got you covered.
Protein helps your body build and maintain muscle, while iron helps your body use oxygen to power through your day.
Beef also provides vitamins B6 and B12 that work to convert food to energy, and support brain function.
Zinc, anyone? This important nutrient helps your body maintain a healthy immune system.
Then there’s niacin, supporting energy production and boosting metabolism, and choline, which aids in nervous system development.
Don’t forget selenium and riboflavin, which help with cell protection and converting food into fuel, respectively.
And finally, phosphorus, which along with calcium (found in milk and other dairy items) helps build bones and teeth.
There you have it –10 essential nutrients to give you and your family more oomph to tackle the day, 10 essential jobs to keep your body moving, and 10 essential reasons to enjoy beef any day of the week.
To help you jump start your protein consumption throughout the day, take the 30 Day Protein Challenge, a fun step-by-step program to help you get the optimal amount of protein each day. To learn more about what consuming a higher-protein diet can do for you, visit the Nutrition section.
2. Layman DK, Evans EM, Erickson D, Seyler J, Weber J, Bagshaw D, Griel A, Psota T, Kris-Etherton P. A moderate-protein diet produces sustained weight loss and long-term changes in body composition and blood lipids in obese adults. J Nutr 2009;139:514-21.
3. Paddon-Jones D, Westman E, Mattes RD, Wolfe RR, Astrup A, Westerterp-Plantenga M. Protein, weight management, and satiety. Am J Clin Nutr 2008;87:1558S-61S.
Spice it up. Rubs are seasoning blends applied to the surface of uncooked steaks, burgers, ribs or roasts to add a kick of flavor. Dry rubs include only a blend of spices, while paste-type rubs typically include a wet ingredient, like a bit of oil, minced garlic or mustard. Keep in mind, rubs don’t tenderize the meat, so pick cuts that don’t require tenderizing, like a Top Sirloin Steak, Strip Steak or T-bone Steak. A rub can be applied just before grilling or up to two house in advance and refrigerated until they’re ready to hit the grill. We love this Lemon-Pepper Rub on a Top Sirloin Steak - yum! See more DIY rub recipes here.
Marinate on this. Marinades are seasoned liquid mixtures that serve two purposes: to add flavor, and to tenderize tougher cuts of beef, such as Top Round Steak, Skirt Steak or Flank Steak. If you’re marinating for flavor and not tenderization, you can marinate (in the fridge) in as little as 15 minutes or up to two hours. If you’re marinating for tenderness, the marinating time is longer – six to eight hours, or up to overnight, in the refrigerator. Tougher cuts of beef also like acidic-based marinades that use liquids like wine, vinegar, citrus or other fruit juices and soured milk products like yogurt or buttermilk – the acidity helps to break down meat fibers, resulting in a more tender steak. As a rule of thumb, allow about 1/3 to 1/2 cup of marinade per pound of beef. This Tangy Lime Marinade is one of our favorites. See more DIY marinade recipes here.
Looking for that classic BBQ flavor in a short amount of time? Then these burgers will satisfy! Our Carolina Barbecue Burger is served with a brown sugar, mustard and vinegar sauce and crunchy, tangy slaw for the perfect balance of savory and sweet. Barbecue Chipotle Burgers pack a Texas-sized spicy punch with chipotle-infused barbecue sauce, served on Texas Toast, of course.
Thinking steaks? Us too. T-Bones, to be exact. Smoky T-Bones with Chunky BBQ Sauce are grilled with wood chip foil packets, giving it an extra smoky flavor that perfectly complements the sweet, chunky pineapple-based barbecue sauce topping. Or keep it quick and simple with Grilled T-Bone Steaks with BBQ Rub.
Lastly, it wouldn’t be a proper ode to National Barbecue Month without beef brisket! Our traditional Texas BBQ Beef Brisket only requires a handful of ingredients, but the result is big flavor! For an easier version, our BBQ Beef Brisket with Smoky Cheddar-Chili Potatoes utilizes refrigerated fully-cooked sliced brisket from the grocery store, making it a perfect weeknight option. Serve alongside creamy, spicy mashed potatoes and your veggie of choice.
Looking for ways to utilize that Ground Beef in your freezer? Defrost your beef with this simple guide, and turn it into Basic Beef & Vegetable Meatballs, which uses 93% lean Ground Beef and shredded zucchini for a hidden veggie boost. And choose one of these dipping sauces for an extra kick of flavor!
Fire up the grill for our fresh and simple Sizzling Steak and Potato Salad, tossed with grilled potatoes and zucchini, served atop a crisp bed of Romaine lettuce! Or try Three-Way Marinated Flank Steaks – the only thing you have to decide is which marinade to use: Italian, Mexican or Asian?
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Beef's versatile flavors and preparation methods lend themselves to every season. Turn to us to get a jump start on the latest seasonal flavors and culinary trends, and be sure to check in for special calendar markers such as the summer grilling season. We'll inspire you with recipes that make the most of farmers' markets, home gardens and cooking methods that fit the season. Whether you’re planning a summer grilling story in December or an après-ski menu in August, we can help set your editorial table.