Beef 101

Everything you need to know about beef — from primal cuts to cooking temperatures.

Primal Cuts Explained

• Chuck (Shoulder & Neck) — Chuck Roast, Ground Beef, Flat Iron Steak. Best for braising and slow cooking.
• Rib (Upper Back, Ribs 6–12) — Ribeye Steak, Prime Rib, Back Ribs. Best for grilling, roasting, and pan-searing.
• Loin (Middle Back) — NY Strip, T-Bone, Porterhouse, Filet Mignon, Tenderloin. The premium cuts — grill or broil.
• Round (Rear Leg) — Top Round, Bottom Round, Eye of Round, Rump Roast. Best for roasting and braising.
• Brisket (Lower Chest) — Whole Brisket, Flat Cut, Point Cut. The BBQ king — low and slow smoking.
• Short Plate & Flank (Belly) — Short Ribs, Skirt Steak, Flank Steak. Best for high-heat grilling or braising.

USDA Quality Grades

• Prime — Abundant marbling. Only ~2–3% of all beef. Extremely tender and flavorful.
• Choice — High quality with good marbling. Most popular grade at restaurants and upscale markets.
• Select — Leaner than Choice. Great for marinating and slow cooking.

Nutrition Facts (per 3 oz serving)

• Protein: 26g — Complete protein with all essential amino acids
• Iron: 2.6mg — Heme iron, 2–3× more absorbable than plant iron
• Zinc: 4.8mg — Supports immune function and wound healing
• Vitamin B12: 2.4mcg — Essential for nerve function and red blood cells
• Selenium: 26mcg — Powerful antioxidant, supports thyroid function

Cooking Temperatures

• Rare: 125°F — Cool red center
• Medium Rare: 135°F — Warm red center (chef's choice)
• Medium: 145°F — Warm pink center
• Medium Well: 150°F — Slightly pink center
• Well Done: 160°F — No pink

Storage & Handling

• Refrigerator: Raw steaks & roasts: 3–5 days. Ground beef: 1–2 days. Keep at 40°F or below.
• Freezer: Steaks & roasts: 6–12 months. Ground beef: 3–4 months. Wrap tightly.
• Thawing: Best method: refrigerator overnight. Quick: cold water bath (change every 30 min). Never thaw at room temperature.
• Resting: Let cooked beef rest 5–10 minutes before cutting to redistribute juices.