The Ultimate Steak Buying Guide

written by

posted on

May 1, 2019

The purpose of this video is to make you more educated when it comes to buying steak. Shopping for these cuts can be intimidating because there are lots of names/types, and you can easily spend a lot of money, but still have a poor experience.

In this video, we are going to help you take the stress out of buying steak and feel like the most-educated person at the dinner table.

What makes a good steak?

Tenderness

For everyone who appreciates texture more than flavor, the tenderness of a steak is going to make the right experience for you. Tenderness is determined by both fat marbling (the amount of intramuscular fat), and connective tissue (mostly determined by how much the muscle is used by the cow).

Flavor

For folks who appreciate more intense beefy flavors and don't mind a little chew, you're going to want to explore your cuts. There are many different cuts, and some of a slew of different names, but a lot of times you're more likely to find higher flavor in the less popular cuts (skirt, hanging tender, etc.).

Of course, there are lower value cuts that still lack flavor, so this does take some exploring. I highlighted some of my favorites in the video above.

What about color?

A lot of people get hung up on color and use it as a visual guide to help determine freshness and quality. There are SOOO many factors that can determine meat color, it really is not helpful hear. In fact, meat that is bright cherry red is often thought to be the freshest and therefore is highly sought after by consumers.

However, fresh meat right after it has been cut will actually have a much deeper purple/red hue and will stay this way if it's frozen properly in vacuum packaging. It will only turn cherry-red, after it has been set out and exposed to oxygen.

So if you're ever concerned that your meat has been spoiled, your nose is going to be a more reliable tool than your eyes.

Two MYTHS about grass-fed steak/beef

(1) Grass-fed beef is too lean!

Unfortunately, in the early days of grass-fed beef, this could have been an experience for people because much of the first beef marketed as grass-fed would have been old dairy cows which were mostly raised on grass and would have been much leaner (they're bred for milk production, not beef).

(2) Grass-fed beef tastes gamey!

This also could have been an unfortunate experience for some, but back to the answer for myth #1, it's not hard to see why. Any dairy animals marketed as grass-fed, would have been older cows who weren't intended for meat production, and yes, could have taste gamey, similar to deer meat.

Cooking Temps and Tips

(1) Five-degree rule.

It's important to know that steak will continue to cook even after it has been pulled from the grill. I've outlined the internal cook temperatures next to the desired doneness, but it's important to remove the steak from the heat 5 degrees prior to the desired doneness.

(2) Let it REST!!

This cannot be stressed enough. If you cut into the steak too early, you'll lose much of the juices and moisture we all love. When you let the steak rest for 10 minutes, it relaxes and the moisture returns to the muscle fibers instead of making a mess on your plate.

(3) Reverse Searing

If you don't have access to a grill, you can still achieve excellent tasting steak in the kitchen. A method called reverse searing lets your oven do most of the work and is even preferred over grilling by some. There lots of helpful instructions for this on Google/YouTube.

Explore the cuts

Below I've highlighted some of our favorite cuts and wrote my thoughts on their fat marbling, tenderness, cost and cookability (yes, I made up that word to stand for how easy each cut will be to prepare and carve).

Filet Mignon

The Cut | The Filet Mignon comes from the tenderloin, which is a muscle that is hardly used.

Fat Marbling | The filet is learner than some other popular cuts, but since it has little connective tissue, you won't have the same chew of other lean cuts.

Tenderness | This is the most tender cut of beef, so for those who highly desire texture, the filet is king!

Cost | $$$

Cookability | This cut is relatively easy to prepare, but the circumference can vary, so you need to adjust cook times from package to package.

Delmonico Ribeyes

The Cut | The Delmonico comes from a tender part of the rib section, which is why it's often referred to as a Ribeye or Rib Steak.

Fat Marbling | One of, if not the most marbled cut on the animal. It has an amazing amount of intramuscular fat that breaks up the muscle and provides a fantastic eating experience.

Tenderness | Combined with the high marbling, and being sliced against the grain of muscle fibers, this steak is both tender and easy to cut.

Cost | $$

Cookability | Delmonicos are some of your most consistent cuts, which makes it easy to get in a routine to prepare.

New York Strip

The Cut | Cut from another part of the loin that is doesn't get much use from the animal.

Fat Marbling | Typically leaner than Delmonico, but still a great amount of marbling.

Tenderness | High marbling, plus less connective tissue makes the strips highly desired.

Cost | $$

Cookability | Same story as Delmonico, consistent and easy to get into a routine to prepare.

Sirloin

The Cut | sliced from another tender part of the loin, and is from the same muscle as your sirloin Roast.

Fat Marbling | Typically a leaner cut, with only little visual signs of marbling.

Tenderness | Tender, but more chew than the Filet, but also sold at a much lower price point.

Cost | $

Cookability | Easy to prepare and easy to cut. A great steak for beginners!

Skirt Steak

The Cut | Skirts are actually a diaphragm muscle just below the rib. (Not to be confused with flanks!) There's only a few per animal.

Fat Marbling | This cut has lots of intramuscular fat than run along the grain with the meat, which is different, but still ads that same great flavor.

Tenderness | Skirts are tender, but need to be cut carefully. If cut on it's width the same way as the grain, it will eat a little stringy. Important to slice against the muscle grain on this one.

Cost | $

Cookability | Skirts are thin and very easy to overcook. Best to watch these ones carefully.

Hanging Tender

The Cut | Another diaphragm muscle, and shares many attributes as the Skirt and Filet.

Fat Marbling | Both Skirts and Hanging Tenders are highly underrated in my opinion. The fat looks strange and different from typical marbling, but it's definitely there and achieves the same thing.

Tenderness | Hanging Tenders live up to their name, and their texture is similar to a filet. The entire cut actually just looks like a smaller version of a tenderloin (the muscle Filets are cut from).

Cost | $

Cookability | These can be difficult to cook evenly because one end usually starts out thick and tapers to a point on the other. But some extra attention by utilizing hot/cool parts of the grill can solve that.

Flat iron

The Cut | Flat Iron is cut from the shoulder and can sometimes be referred to as a blade steak.

Fat Marbling | Great fat marbling on this cut, but it can sometimes include facia membranes if not cleaned properly.

Tenderness | The shoulder gets more work than most the cuts mentioned above so there can be more connective tissue.

Cost | $

Cookability | Like the Sirloin and Strips, this steak is very easy to work with. Because of the lower cost, it is often used in dishes like stir fry, or even cut for steak sandwiches.

I hope this has been helpful.

ACTION ITEM: In the comment section below, share (1) what your current favorite steak cut, and (2) what new cut are you up for trying next?

Product Guides

A Complete Guide to Pork Cuts and How to Cook Them

From quick-searing chops to slow-braised shoulders, understanding different pork cuts and their ideal cooking methods helps you create delicious, satisfying meals every time. Whether you're grilling, roasting, or braising, each of the 12 main pork cuts offers unique flavors and textures that shine with the right technique. Quick Facts About Pork Cuts 12 main retail cuts come from four sections of the pig: shoulder, loin, belly, and legQuick-cooking cuts (chops and tenderloin) are lean and cook in under 30 minutesSlow-cooking cuts (shoulder, butt) have more marbling and need 6-8 hours for tender, fall-apart resultsCook ground pork and sausage to 160°F, while whole cuts should reach 145°F internal temperature, with a 3-minute restHeritage, pasture-raised pork is darker pink, firmer, and richer in flavor than conventional pork Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. Which cut of pork you choose and how to cook it, depends on a few things. Before deciding which cut is right for you, consider the source. Pasture-raised, heritage breeds produce more flavorful pork with better nutritional content[1] than standard grocery store products. But can you tell the difference between pasture-raised pork and industrially produced pork? Yes! Our pork is firm and darker pink in color (indicating the animal was pasture-raised). Pork meat that is pale in color, soft, or damp was most likely factory-farmed. As a bonus, all our pork is sugar-free and free from GMOs, nitrates, and antibiotics. Now that we’ve sorted that out, let’s talk about the different pork cuts! Originally published in 2024, this article was updated and republished on November 27th, 2025. What Are the Main Pork Cuts? When you're shopping for pork, you'll encounter retail cuts from four main sections of the pig: the shoulder, loin, side (belly), and leg. Each section produces cuts with distinct characteristics that suit different cooking methods. Here are the 12 most popular cuts of pork you'll want to know about: 1. Bacon What part of the pig: Side (belly) Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Internal temperature: Cook until crispy (approximately 165°F) Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage What part of the pig: Shoulder and loin Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste. For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. Internal temperature: 160°F (ground pork product) 3. Ham What part of the pig: Hind leg Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite. Internal temperature: 160°F Our recipe for maple glazed ham is a family favorite. 4. Bone-in Pork Chops What part of the pig: Loin Bone-in pork chops are a premium cut sourced from the loin of the pig. They’re renowned for their marbling, tenderness, and depth of flavor, making them a tasty centerpiece for any dinner party. Pork chops are also versatile. You can marinate them and then toss them on the grill, sautée, or oven-roast them with herbs and spices for added flavor. And they’ll be ready in under an hour from start to finish! You can keep it simple by topping with your favorite BBQ sauce or try one of these pork chop side dishes. Internal temperature: 145°F with a 3-minute rest For something that will wow your guests, try our recipe for pork chops with pear sauce. 5. Ground Pork What part of the pig: Primarily shoulder and hind sections Cut primarily from the shoulder and hind sections, ground pork is the perfect base for meals across cuisines: Italian meatballs and pasta sauces, French casseroles, soups or stews, and much more. How you cook your ground pork will depend on what you’re making. Internal temperature: 160°F 6. Baby Back Ribs What part of the pig: Back and loin Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. Internal temperature: 145°F minimum, though many prefer cooking to 190-203°F for fall-off-the-bone tenderness 7. Pork Shoulder What part of the pig: Upper front leg and shoulder blade area Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. Internal temperature: 145°F for safety, but best when cooked to 190-205°F for pulled pork 8. Tenderloin What part of the pig: Loin muscle along the backbone Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways. Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. Internal temperature: 145°F with a 3-minute rest 9. Pork Crown What part of the pig: Bone-in pork loin formed into a circle A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. Internal temperature: 160°F 10. Pork Butt What part of the pig: Upper shoulder Despite what the name indicates, pork butt comes from high up in the shoulder of the pig. This cut is known for its marbling and depth of flavor, and it’s usually smoked or roasted to make pulled pork. As with pork shoulder, you’ll want to rub the pork butt with your chosen seasoning before slow cooking in the oven, smoker, or slow cooker for 6-8 hours (depending on the size of your cut). Once it’s cooked, cut the skin off and shred the meat. You can serve it immediately or let the pork marinate overnight so it soaks up more flavor. Internal temperature: 145°F for safety, but best when cooked to 195-205°F for pulled pork 11. Pork Loin What part of the pig: Back of the pig, between shoulder and leg Pork loin is a rich, flavorful cut of meat that comes from any part of the loin section. It’s larger and juicier than pork tenderloin, making it ideal for roasting, grilling, or braising. For a quick, tasty meal, you can cut your pork loin into steaks and fry them in butter or an oil of your choice for 8-10 minutes. Alternatively, you can prepare pork schnitzels with just a couple of extra steps. Internal temperature: 145°F with a 3-minute rest 12. Pork Belly What part of the pig: Underside of the pig “Candied” Pork belly is a popular restaurant dish for a reason. When cooked to perfection, this juicy, tender cut of meat will melt in your mouth. You can see Blaine’s take on Alton Brown’s Seared Pork Belly here. Internal temperature: 170°F Frequently Asked Questions About Pork Cuts What part of the pig is ham? Ham comes from the hind leg of the pig. This large cut is typically cured, smoked, or both, which gives it that distinctive savory-sweet flavor. Our heritage ham roasts are brined and smoked by artisan butchers for exceptional taste and texture. What part of the pig is pork chops? Pork chops are cut from the loin, which runs along the back of the pig between the shoulder and the leg. Bone-in chops include a portion of the rib or backbone, while boneless chops are simply the loin muscle. The loin is one of the most tender sections of the pig, making chops a premium cut. What is the most tender cut of pork? Pork tenderloin is the most tender cut of pork. This long, narrow muscle runs along the backbone and doesn't get much exercise, resulting in exceptionally tender meat. It's mild in flavor and cooks quickly, making it perfect for weeknight dinners or elegant presentations. What are the best cuts of pork for slow cooking? Pork shoulder and pork butt are the best cuts of pork for slow cooking. These cuts come from the shoulder area and contain more connective tissue and marbling, which breaks down during long, slow cooking to create incredibly tender, flavorful meat. They're ideal for pulled pork, stews, and braised dishes that need 6-8 hours of cooking time. How do you cook different cuts of pork? Different types of pork require different cooking methods. Quick-cooking cuts like bacon, chops, and tenderloin work best with high-heat methods like grilling, pan-frying, or roasting at 400°F. Tougher cuts with more connective tissue, like shoulder and butt, need low, slow cooking methods such as braising, slow cooking, or smoking. Ground pork is versatile and can be pan-fried, grilled as patties, or incorporated into various dishes. What's the difference between pork loin and pork tenderloin? Pork loin is a larger cut from the back of the pig that weighs several pounds and feeds a crowd, while tenderloin is a long, narrow muscle that's about one pound and serves 2-3 people. Tenderloin lives up to its name as the most tender cut and cooks quickly, making it ideal for weeknight meals, whereas loin is perfect for Sunday roasts or slicing into chops. Why choose heritage, pasture-raised pork cuts? Heritage, pasture-raised pork offers superior flavor and nutrition. Our pigs spend their lives on regenerative pastures, resulting in meat that's darker pink, firmer, and richer in beneficial omega-3 fatty acids. The natural marbling in heritage breeds creates meat that is more flavorful and tender. Plus, our pork is free from GMOs, antibiotics, hormones, and added nitrates. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making. Whatever you fancy, you’ll taste the superior quality of heritage pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door. If you're wondering what could you do with the other parts of the pig, read our pork offal guide and explore our selection of pork organs. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/

What to do with Chicken Carcass

This cold season, make the most out of your leftover chicken carcass. Click here to learn a simple recipe for chicken stock that you’ll love.

Chicken Liver vs. Beef Liver: What’s the Difference?

If you're looking for a nutrient-packed addition to your meals that won't break the bank, it's time to consider liver. Both chicken liver and beef liver are nutritional powerhouses, but they differ in taste, texture, and specific nutrient profiles—making each ideal for different preferences and health goals. Quick Comparison: Protein: Both deliver about 23g of protein per 100g servingKey Nutrients: Beef liver wins for vitamin A and copper; chicken liver has more iron and calciumTaste: Chicken liver is mild and creamy; beef liver is robust and intenseBest For: Chicken liver is perfect for liver beginners; beef liver suits those who love rich, meaty flavorsSustainability: Both are easy to prepare and support nose-to-tail eating, ensuring no part of the animal goes to waste Still undecided? Let's dive into the benefits of chicken liver vs. beef liver and see which suits your needs best!Originally published on May 1st, 2024, this article was updated and republished on November 20, 2025. Why Both Chicken and Beef Liver Are Nutritional Powerhouses Whether from grass-fed beef or pasture-raised chickens, liver is tasty and nutrient-dense. This organ meat has earned the title of ‘superfood’ for a reason. Just take a look at these benefits: Nutrient-dense: Liver is packed with vital nutrients like iron, vitamin B12, vitamin A, choline, selenium, and copper. In fact, a 100g serving of either chicken or beef liver can help you reach your recommended daily allowance for almost all of these vitamins and minerals. High in satiating protein: A serving of liver provides between 19 to 23g of protein, an essential macronutrient. Protein is crucial for maintaining muscle tone, boosting brain function, and stabilizing blood sugar levels. Plus, it keeps you feeling fuller for longer. Detoxifying: Liver contains two very beneficial compounds: glutathione and choline. These minerals help with liver detoxification, reducing the risk of issues like fatty liver disease. Reduced risks of anemia: Iron deficiency is the most common cause of anemia, in which your blood doesn’t have enough red blood cells. Luckily, beef and chicken liver are rich sources of iron, and vitamins C and B. These nutrients work together to keep your blood cells healthy and reduce the risk of anemia. You can read our post for more detailed information on the benefits of beef liver. Beef Liver vs Chicken Liver: A Complete Comparison While you might think all liver is the same, there are a few key differences. We’ll discuss some of the main ones so you can make the right choice for your needs. Nutrition While all liver is delicious, we know that’s not the main draw for most people. It’s the nutritional profile. So, which is more nutritious? When it comes to macronutrients, per 100g, they’re both pretty close. Beef liver has slightly more protein than chicken liver, but chicken has marginally fewer calories. Macronutrients Beef Liver Chicken Liver Calories 191 calories 167 calories Carbohydrates 5.13 grams 0.87 grams Total Fat 5.26 grams 6.51 grams Protein 29.1 grams 24.5 grams (source: USDA 1 and 2) Beef and chicken livers’ micronutrients are where things get interesting. As you can see from a quick scan of the table below, beef liver is higher in nutrients like vitamin A, niacin, potassium, and copper. Chicken liver, on the other hand, has more iron and calcium. Because of this, it’s impossible to say one is better than the other nutrition-wise. They’re both healthy in slightly different ways. Micronutrients Beef Liver Chicken Liver Vitamin A 31,700 International Unit 13,300 International Unit Niacin 17.5 milligrams 11 milligrams Vitamin B6 1.02 milligrams 0.755 milligrams Calcium 6 milligrams 11 milligrams Iron 6.54 milligrams 11.6 milligrams Potassium 352 milligrams 263 milligrams Zinc 5.3 milligrams 3.98 milligrams Copper 14.3 milligrams 0.496 milligrams Selenium 36.1 micrograms 82.4 micrograms What Does Beef Liver Taste Like vs Chicken Liver? Taste and texture are where chicken and beef liver head in different directions. Chicken liver has a mild, slightly sweet taste and a creamy, light texture. It’s the perfect option for people just venturing into the world of offal–or who don’t like strong, meaty flavors. That’s where beef liver comes in. It has a beautifully distinct flavor: rich, complex, and intense. If you like rare steak, you’ll probably enjoy it. You can also sneak beef liver into ground beef for a whole host of delicious, nutritious meals–without the acquired taste. Meals like ground beef and beef liver tacos, burgers, and meatballs are sure to be hit. Cooking Both chicken and beef liver take just minutes to cook. For the best results, fry the liver in a skillet or air fryer for 4-6 minutes on high heat. Both should reach an internal temperature of 165°F for food safety. Just one word of caution: be wary of overcooking! You want the liver to be creamy and tender, not chewy and dry. This applies more to beef liver, which cooks in slightly less time than chicken liver. Tip: Soaking beef liver in a cup of milk for at least an hour before cooking can help keep it tender. Popular Recipes Whether you’re leaning more towards cooking with beef or chicken liver (or both), here are some recipe ideas for inspiration. Beef liver Beef liver with onions Beef liver spaghetti bolognese Beef liver with mashed potatoes and a fig compote Chicken liver Chicken liver pate Sticky Chinese chicken liver stir fry Chipotle chicken liver enchiladas Explore more chicken liver recipes in this article. Which Is Better: Chicken Liver or Beef Liver? Chicken and beef liver offer unique benefits, making it challenging to crown a definitive winner. Ultimately, the choice comes down to personal preference. If you prefer a milder taste and softer texture, chicken liver will likely be your best bet. But if you're a fan of red meat's rich, robust flavor, you’ll love beef liver! Whatever you choose, make sure you do your research on the meat supplier before buying. The health of the animal hugely impacts the nutritional quality and taste of the meat. Factory-farmed liver often comes from animals raised on inadequate diets in overcrowded conditions. These animals are typically given antibiotics and growth hormones, which can stress their livers and diminish the quality of the meat. On the other hand, ethically sourced and humanely harvested meat comes from animals that enjoy optimal nutrition and stress-free conditions. These animals live in a naturally healthy environment, so no antibiotics or GMOs are needed. The result? The highest quality, most nutritious liver you can find. FAQs Which is healthier: chicken liver or beef liver? Both are incredibly healthy, just in different ways. Beef liver contains more vitamin A, niacin, and copper, while chicken liver has more iron and calcium. Your choice depends on your specific nutritional needs—both are nutrient-dense superfoods that support overall health. Is chicken liver high in protein? Yes! Chicken liver delivers approximately 23g of protein per 100g serving, making it an excellent high-protein food. It's also packed with B vitamins, iron, and other essential nutrients that support energy and muscle health. What does beef liver taste like? Beef liver has a rich, intense, and complex flavor that's more robust than chicken liver. It tastes similar to rare steak but with a distinctive mineral quality. The texture is creamy and dense when cooked properly, making it perfect for those who enjoy bold, meaty flavors. Which has more iron: chicken or beef liver? Chicken liver actually contains more iron than beef liver. While both are excellent sources of this essential mineral that helps prevent anemia, chicken liver edges ahead in iron content, making it particularly beneficial for those looking to boost their iron intake. Are chicken livers good for you? Chicken livers are incredibly nutritious and packed with essential vitamins and minerals like iron, vitamin B12, vitamin A, and choline. They're an excellent source of high-quality protein and support everything from energy levels to liver detoxification, making them a true superfood addition to your diet. Can you substitute chicken liver for beef liver in recipes? Yes, you can substitute chicken liver for beef liver in most recipes, though you'll notice differences in flavor and texture. Chicken liver has a milder taste and cooks slightly faster, so you may need to adjust cooking times. Both work well in pates, stir-fries, and pan-fried dishes, but beef liver holds up better in heartier preparations. Why should I choose pasture-raised liver? Pasture-raised liver comes from animals that live healthy, natural lives on regenerative farmland, which directly affects the meat's nutritional quality. When you choose ethically raised liver from farms like Seven Sons, you're supporting sustainable farming practices that improve soil health and respect the whole animal. Plus, our pasture-raised animals aren't given antibiotics or growth hormones, resulting in cleaner, more nutrient-rich organ meat that tastes better, too. Discover Our Range of Ethically Sourced Organ Meats Today! Ready to try chicken liver, beef liver, or both? Check out our organ meats, and make your order today.

Kickstart 2026 sale is now live! 🏋🏻‍♂️

The Ultimate Steak Buying Guide

What makes a good steak?

Tenderness

Flavor

What about color?

Two MYTHS about grass-fed steak/beef

(1) Grass-fed beef is too lean!

(2) Grass-fed beef tastes gamey!

Cooking Temps and Tips

(1) Five-degree rule.

(2) Let it REST!!

(3) Reverse Searing

Explore the cuts

Filet Mignon

Delmonico Ribeyes

New York Strip

Sirloin

Skirt Steak

Hanging Tender

Flat iron

More from the blog

A Complete Guide to Pork Cuts and How to Cook Them

What to do with Chicken Carcass

Chicken Liver vs. Beef Liver: What’s the Difference?

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