Get Steak Savvy

With a little know-how and tasty Angus, you’ll become an expert steak chef in no time. Read on.

GRILL LIKE A MASTER.

Grill marks: They separate the contenders from the pretenders. Start with a preheated grill. Cook your steak to your desired level of doneness as determined by an internal meat thermometer (135°F for medium rare), until those marks are well defined. Then give it a quarter- or half-turn – that’s how you get those beautiful crosshatched lines. Give it a few minutes, then turn it over and cook it to your liking. Boom. You’ve made your mark.

Want great color? Pat your steaks dry with a paper towel and hold off on salty seasonings until the steak is done. Salt pulls moisture out of steaks and keeps it from getting that rich brown color that makes every steak look as delicious as it tastes.

UP YOUR BEEF IQ.

Next time you hit the beef section, be prepared. Blackwell Angus roasts come in different shapes and sizes – and every one of them is perfect for feeding the whole family on a budget.

  • Beef round roasts include the eye of round, bottom round and top round roasts. They’re flavorful and lean, and should be cooked no further than medium rare.
  • Sirloin roasts include top sirloin and sirloin tri-tip. They’re less tender but a lot more flavorful.
  • Pot roasts include cuts like chuck shoulder and top blade. Braise it and toss it in a slow cooker for that classic “Sunday roast” experience.

STAY SAFE TO EAT SAFE.

Hungry for that great Blackwell Angus taste? Be sure to take all the right precautions. These guidelines from the Cattlemen’s Beef Board should be followed during your preparations.

REFRIGERATE or freeze your beef as soon as possible after purchase.

ALWAYS use your refrigerator to defrost your beef; never defrost at room temperature.

THOROUGHLY wash your hands and utensils after handling raw meat to avoid cross-contamination.

Cook ground beef to an internal temperature of 160°F.

Using an internal meat thermometer is the most reliable way to check the doneness of your Blackwell Angus beef. As a general rule of thumb:

  •  125°F = Rare
  • 135°F = Medium rare
  • 145°F = Medium
  • 150°F = Medium well
  • 160°F = Well done
  • 170°F = Very well done

KNOW YOUR CUTS.

What’s the difference between a chuck roast and a tenderloin roast? What’s the best way to prepare a strip steak? This handy chart will help you bone up on beef.

Ribeye Steak

Also known as beauty steak, Delmonico steak or Spencer steak, this cut should be grilled, broiled or cooked in a skillet for maximum impact.

Ribeye Roast

A rib roast minus the rib bone, this cut packs a lot of rich, meaty flavor into every single bite. Plenty of marbling gives it extra juiciness.

Strip Steak

This popular classic can be grilled, broiled or skillet-cooked for a rich, hearty meal. Also known as the club steak, Kansas City strip steak or New York strip steak.

Tenderloin Roast

Also known as the beef tender steak, chateaubriand,
or filet de boeuf, this cut can be roasted for
especially flavorful eating.

T-Bone Steak

This cut comes from the short loin and features a distinctive T-shaped bone with meat on either side. A popular favorite that’s easy to prepare.

Petite Tender Medallions

Derived from the shoulder tender, petite tender
medallions are sliced into small pieces for serving.
Also known as shoulder petite tender medallions.

Chuck Roast

Chuck roasts are large, flat-shaped cuts from the sub-primal. They require moist-heat cooking (usually in a slow-cooker) to increase tenderness.

Ground Beef (80-85% Lean)

This is finely chopped or minced beef that’s perfect for a wide range of recipes. Ground beef is a kitchen staple that comes in varying degrees of leanness.