Meat the Facts
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.
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
Get Tips & Recipes100% natural beef that’s leaner and more affordable, Hy-Vee Angus Reserve is premium quality at an everyday value.
Hy-Vee Choice Reserve
Get Tips & RecipesWe set standards extremely high. Only an average of 6 out of 100 cattle meet our tight specifications.
Hy-Vee Prime Reserve
Get Tips & RecipesLess than 10% of beef is good enough to earn the Hy-Vee Prime Reserve label. It doesn't get any higher end than this.
Sizzle, Sizzle
9 Simple Things Every Steak Lover Should Know
Get primed on how to buy and cook steak like a pro.
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.
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.
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.
The Best Steaks for Grilling
When it comes to steak, we don't use the word "best" lightly.
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 True beef is all-natural beef from pasture-raised cattle. No antibiotics. No added hormones. Ever.
Cooking by Cut
Learn the best way to cook different kinds of steak and roasts. Tab through the below section for recipes and tips.
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.
Hot from the Hy-Vee Test Kitchen
Check out 10 steak recipes so new you can practically hear them sizzling—no grill required.
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.
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.
