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Steak 101

Need a little help deciding? Steak can be intimidating, but it doesn’t have to be. Take a quick tour around the butcher counter to learn the difference between a strip and a sirloin or a flank and a filet. We’ve got you covered with everything you need to know about steak.

A Matter of Taste

Whether you prefer it red, pink or brown, you like your steak like you like your steak. We won’t judge. And cooking it to the right temp is easy. You can gauge doneness using an meat thermometer and our internal temperature guide below.

well done, cook to 160 degrees, warm brown center. medium, cook to 145 degrees, warm pink center. medium rare, cook to 135 degrees, warm red center. Rare, cook to 125 degrees, cool red center

Where’s the Beef (From)?

chuck section produces flat iron. Rib section produces ribeye, tomahawk and cowboy. short loin section produces ny strip, porterhouse, tbone and kc shell. Sirloin section produces sirloin. tenderloin section produces filet mignon. brisket section produces brisket. flank section produces flank steak and skirt steak. top sirloin section produces coulette.