Eye of round roast and steak.

Sirloin tip side steak.

Top round roast and steak.

Bottom round roast and steak.

Top sirloin steak.

Angus beef contains an amazing source of iron as well as zinc which is essential for growth metabolism. These substances are essential for our immune systems and brain development. The meat also contains a good dose of vitamins B12 and essential nutrient Niacin. There are approximately 21 grams of protein in three ounces of the meat.

Sirloin steak is both lean and flavorful – just 3 ounces packs about 25 grams of filling protein!

Prime has the most marbling and provides a wonderfully juicy and extremely tasty eating experience. The high level of marbling makes them great for grilling and other dry cooking methods.

Oxtail is a popular delicacy that comes from the tail of the cow, which is cut into thick pieces or chunks then often stewed or braised, releasing superb flavours. The oxtail tastes like beef, and when cooked, creates a deeply rich flavor. Comparing braised oxtail to a short rib, the oxtail is more tender with a silkier texture. The meat is gelatinous, and is best used for stocks, soups, and braises. It requires a long time to cook since it’s so bony and fatty; this is the perfect braising meat. It’s rich in Collagen, a vital protein for our body’s growth and repair. 

Beef tongue is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. You can make so many things with tongue like soups, salads and sandwiches — it’s actually regularly used around the globe. In Mexico they put it on tacos — the famous dish is called “Tacos de Lengua.” Ray beef tongue is eaten at Korean or Japanese BBQ restaurants. And, as a bonus, cow tongue is great for you, supplying nutrients you need to maintain a healthy and active lifestyle.

It’s common to wonder, “Is beef tenderloin the same as filet mignon?” The answer is no, they are two different cuts of beef. However, filet mignon comes from the beef tenderloin, cut from the very end and most tender area of the tenderloin.

The type of steak, its thickness, and the heat of the grill will determine how long it will take to cook, but no matter if it is a 1½” thick porterhouse or thin flank steak, the internal temperature is what determines when it’s done. From rare to well, each level of doneness has a target temperature, which can be measured using a meat thermometer.

In order for the meat to cook properly, it’s essential that the steak come to room temperature before it hits the grill. (About a half-hour to 45 minutes before cooking, place the packaged steak on the counter.) This ensures that the entire steak is the same temperature throughout, so it will cook evenly, avoiding a burnt exterior while the interior is still cold.

Since the best way to determine when a steak is done is by checking the internal temperature of the meat, using an instant-read thermometer is key. To test for the correct temperature, stick the thermometer probe in the thickest part, away from fat, bone, or gristle. It’s important to keep in mind that the meat will continue cooking with residual heat (carry over cooking) even after it’s removed from the grill, by about 5 degrees. So if you’re going for a final internal temperature of 155˚F, remove the steak from the heat at about 150˚F, give or take. Enjoy your steak! 

The reason why Angus beef makes a better burger, is because of the flavor. Due to the marbling, the intramuscular fat makes it more tender and juicier. Marbled beef retains more moisture while cooking, especially when you cook them at high temperatures.