The Beef Breakdown
Our guide to find the perfect cut
While every quality cut of Iowa Premium® beef brings a unique flavor, texture and overall eating experience to the table — from tender, melt-in-your-mouth steaks prime rib to rich, slow-cooked chuck roast — each one tells our farm-to-table story in every bite. No matter your cooking method, our selection of exceptional Black Angus beef is sure to make every meal a memorable one.
See what makes each cut unique at the chart below and learn about each cut’s flavor profile, cooking tips, recipe recommendations and more!
How Much Beef to Buy
Use this guide to determine the proper amount of beef you need to purchase. This depends on the recipe, the beef cut and the cooking method.
| ONE POUND OF: | MAKES: |
|---|---|
| Raw Ground Beef | 12 oz or 2 cups of cooked, trimmed beef crumbles Four 3 oz Servings of cooked, trimmed beef Two 6 oz Servings of cooked, trimmed beef |
| Raw Steaks or Roasts | 9 to 12 oz of boneless cooked, trimmed beef 7 ½ oz of Bone-In cooked, trimmed beef 3 to 4 Servings of 3 oz Boneless cooked, trimmed beef 2 ½ Servings of Bone-In cooked, trimmed beef 1 ½ to 2 Servings of 6 oz Boneless cooked, trimmed beef 1 ¼ Servings of 6 oz Bone-In cooked, trimmed beef |
| Raw Pot Roasts or Stews (Boneless) | 7 ½ to 9 oz of cooked, trimmed beef 2 ½ to 3 Servings of cooked, trimmed beef 1 ¼ to 1 ½ Servings of 6 oz cooked, trimmed beef |
Choosing the Right Beef Cut
Use this handy Best Beef Solution tool to find delicious meal suggestions for each cut of beef.Use this guide to determine the proper amount of beef you need to purchase. This depends on the recipe, the beef cut and the cooking method.
| BEEF CUT | MEAL SUGGESTION | BEEF TYPE |
|---|---|---|
| Tenderloin Steak (Filet Mignon) | Grilled Steakhouse-style Steaks Kabobs Stir-Fries | Steak |
| Porterhouse & T-Bone Steak | Grilled Steakhouse-style Steaks | Steak |
| Strip or Top Loin Steak | Grilled Steakhouse-style Steaks Steak Diane | Steak |
| Rib & Ribeye Steak | Grilled Steakhouse-style Steaks Kabobs Steak Sandwiches - Philly Cheese Steak/French Dip | Steak |
| Flat Iron Steak | Grilled Steakhouse-style Steaks Kabobs Stir-Fries Steak Sandwiches - Philly Cheese Steak/French Dip | Steak |
| Sirloin/Top Sirloin (not sirloin tip) | Grilled Steakhouse-style Steaks Fajitas Kabobs Stir-Fries London Broil | Steak |
| Flank Steak | Marinate & Grill Steaks Fajitas Kabobs Stir-Fries Braciole/Rouladen London Broil | Steak |
| Skirt Steak | Marinate & Grill Steaks Fajitas | Steak |
| Top Round Steak | Marinate & Grill Steaks Stir-Fries London Broil | Steak |
| Eye Round Steak | Marinate & Grill Steaks | Steak |
| Round/Sirloin Tip Steaks, thin | Marinate & Grill Steaks
Stir-Fries Steak Sandwiches - Philly Cheese Steak/French Dip Slow Cooker - Pot Roast/Shredded | Steak |
| Chuck Shoulder Steak | Marinate & Grill Steaks Stews/Soups Chillies | Steak |
| Rib Roast | Standing Rib / Prime Rib | Roast |
| Chuck Pot Roast | Pot Roasts Stews / Soups Chilies Slow Cooker - Pot Roast/Shredded | Roast |
| Rump or Bottom Round Roast | Pot Roasts Stews / Soups Chilies Slow Cooker - Pot Roast / Shredded | Roast |
| Brisket | Pot Roasts Slow Cooker - Pot Roast/Shredded | Roast |
| Ground Beef - Lean | Meatballs Meatloaf Sloppy Joes Spaghetti Sauce Stuffed Cabbage/Stuffed Peppers | Grind |
| Ground Beef - Chuck | Chilies Burgers Meatballs Meatloaf Sloppy Joes Tacos Spaghetti Sauce Casseroles/Enchiladas/Spanish Rice/Shepherd's Pie | Grind |
Best Beef for Your Favorite Meals
Use this guide to determine the proper amount of beef you need to purchase. This depends on the recipe, the beef cut and the cooking method.
| MEAL SUGGESTION | BEEF CUT | BEEF TYPE |
|---|---|---|
| Grilled Steakhouse-style Steaks | Tenderloin Steak (Filet Mignon) Porterhouse & T-Bone Steak Strip or Top Loin Steak Rib & Ribeye Steak Flat Iron Steak Sirloin/Top Sirloin (not Sirloin Tip) | Steak |
| Marinate & Grill Steaks | Flank Steak Skirt Steak Top Round Steak Eye Round Steak Round / Sirloin Tip Steaks, thin Chuck Shoulder Steak | Steak |
| Steak Diane | Strip or Top Loin Steak | Steak |
| Fajitas | Sirloin / Top Sirloin (not Sirloin Tip) Flank Steak Skirt Steak | Streak |
| Kabobs | Tenderloin Steak (Filet Mignon) Rib & Ribeye Steak Flat Iron Steak Sirloin / Top Sirloin (not Sirloin Tip) Flank Steak | Steak |
| Stir-Fries | Tenderloin Steak (Filet Mignon) Flat Iron Steak Sirloin / Top Sirloin (not Sirloin Tip) Flank Steak Top Round Steak Round / Sirloin Tip Steaks, thin | Steak |
| Pot Roasts | Chuck Pot Roast Rump or Bottom Round Roast Brisket | Roast |
| Standing Rib / Prime Rib | Rib Roast | Roast |
| Stews and Soups | Chuck Shoulder Steak Chuck Pot Roast Rump or Bottom Round Roast | Steak or Roast |
| Chilies | Chuck Shoulder Steak Chuck Pot Roast Rump or Bottom Round Roast Ground Beef - Chuck | Steak, Roast or Grind |
| Steak Sandwiches - Philly Cheese Steak / French Dip | Rib & Ribeye Steak Flat Iron Steak Round / Sirloin Tip Steaks, thin | Steak |
| Slow Cooker - Pot Roast / Shredded | Round / Sirloin Tip Steaks, thin Chuck Pot Roast Rump or Bottom Round Roast Brisket | Steak or Roast |
| Braciole / Rouladen | Flank Steak | Steak |
| London Broil | Sirloin / Top Sirloin (not Sirloin Tip) Flank Steak Top Round Steak | Steak |
| Burgers | Ground Beef - Chuck | Grind |
| Meatballs | Ground Beef - Lean Ground Beef - Chuck | Grind |
| Meatloaf | Ground Beef - Lean Ground Beef - Chuck | Grind |
| Sloppy Joes | Ground Beef - Lean Ground Beef - Chuck | Grind |
| Tacos | Ground Beef - Chuck | Grind |
| Spaghetti Sauce | Ground Beef - Lean Ground Beef - Chuck | Grind |
| Stuffed Cabbage / Stuffed Peppers | Ground Beef - Lean | Grind |
| Casseroles/Enchiladas/Spanish Rice/Shepherd’s Pie | Ground Beef - Chuck | Grind |
Storing your Beef
Temperature is the main requirement in ensuring beef is safe to eat, so keep your beef cold! Follow these guidelines to store beef properly.
| BEEF TYPE | STORAGE GUIDELINES |
|---|---|
| Steaks and Roasts | 3 to 4 days in the fridge (35-40°F) 6 to 12 months in the freezer (0°F or colder) |
| Stew Beef, Kabobs or Strips | 2 to 3 days in the fridge (35-40°F) 6 to 12 months in the freezer (0°F or colder) |
| Ground Beef | 1 to 2 days in the fridge (35-40°F) 3 to 4 months in the freezer (0°F or colder) |
| Cooked Leftover Beef | 3 to 4 days in the fridge (35-40°F) 2 to 3 months in the freezer (0°F or colder) |
The power of protein
As a complete protein that’s packed with essential amino acids, beef is a powerhouse source of the building blocks you need to maintain overall health.