Choose Local with Minnesota Grown Beef
Know your meat:
Pleasant balance of meat and fat. Often used for ground beef. Makes a great pot roast.
Fat marbling makes for good slow roasts. Tender cuts of meat. Yields prime rib, rib eyes, rib steak, and back ribs.
Comes from the back of the cattle. Includes the top loin and tenderloin. Yields strip steaks and t-bones.
Found on the back of the cattle. Makes a great steak on the grill. Season with salt and pepper, cook 4 min each side.
Sits below the ribs and next to the backbone. The tenderest part of the animal. Yields filet mignon.
Lean cut of meat that comes from the back half of the cattle. Juicy and versatile. Works well as steak or kabobs.
Sits below the top sirloin. A lean and chewy cut. Works well roasted or grilled.
From the rear leg. Divided into the eye, bottom, and top round. A lean, somewhat tough cut. Works well braised.
Comes from the lower chest. A tougher cut of meat. Pairs well with spice rubs, marinating, and wood smoke.
Cut from the belly of the cow. A cheaper, tough and fatty meat. Used for skirt steak, fajitas, or hanger steak.
A long and flat cut that is a co