Even the savviest of steak eaters can use a few tips here and there. Read on to take your grilling (or roasting) game to the next level.


Start with a preheated grill. Sear your steak until grill marks are well-defined. Then give it a quarter- or half-turn to get those perfect crosshatched lines. After a few minutes, turn the steak over and cook it to your liking (or 135ºF for medium-rare doneness).

Want great flavor? Generously salt your steaks at least 30 minutes before cooking. This gives the salt time to work its way into the cut beyond the outer surface.


Preferred Angus® roasts come in different shapes and sizes – and every one of them is perfect for feeding the whole family at a great value.

  • 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 for maximum flavor.
  • Sirloin roasts include top sirloin, sirloin tip roast 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.


It’s important to take all the right precautions when preparing beef. Follow these guidelines from the Cattlemen’s Beef Board and you’ll be in good shape. 

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 Preferred 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


Should you buy a chuck roast or a tenderloin roast? What’s then best way to prepare a T-bone? This handy chart will help you find the right cut and the best way to prepare it. 

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.