National Beef Black Angus Beef

At The Meat Case

At the Meat Case

The right cut of beef can take your meal from good to great, whether you plan to cook it fresh or freeze it for later. We’re here to help ensure your choice of beef is best for whatever recipe you are planning to cook.

Use all of your senses when shopping for beef to determine freshness. Choose beef that is:

  • Bright cherry red in color or dark purplish-red if vacuum-packaged
  • In a cold package with no holes or tears and no excessive liquid
  • The freshest available based on the “sell by” date

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How Much Beef To Buy

Choosing the Right Beef Cut

Best Beef for your Favorite Meals

Storing Your Beef

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 Beef12 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 Roasts9 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.
BEEF CUTMEAL SUGGESTIONBEEF TYPE
Tenderloin Steak (Filet Mignon)Grilled Steakhouse-style
Steaks
Kabobs
Stir-Fries
Steak
Porterhouse & T-Bone SteakGrilled Steakhouse-style SteaksSteak
Strip or Top Loin SteakGrilled Steakhouse-style Steaks
Steak Diane
Steak
Rib & Ribeye SteakGrilled Steakhouse-style Steaks
Kabobs
Steak Sandwiches - Philly Cheese Steak/French Dip
Steak
Flat Iron SteakGrilled 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 SteakMarinate & Grill Steaks
Fajitas
Kabobs
Stir-Fries
Braciole/Rouladen
London Broil
Steak
Skirt SteakMarinate & Grill Steaks
Fajitas
Steak
Top Round SteakMarinate & Grill Steaks
Stir-Fries
London Broil
Steak
Eye Round SteakMarinate & Grill SteaksSteak
Round/Sirloin Tip Steaks, thinMarinate & Grill Steaks
Stir-Fries
Steak Sandwiches - Philly Cheese Steak/French Dip
Slow Cooker - Pot Roast/Shredded
Steak
Chuck Shoulder SteakMarinate & Grill Steaks
Stews/Soups
Chillies
Steak
Rib RoastStanding Rib / Prime RibRoast
Chuck Pot RoastPot Roasts
Stews / Soups
Chilies
Slow Cooker - Pot Roast/Shredded
Roast
Rump or Bottom Round RoastPot Roasts
Stews / Soups
Chilies
Slow Cooker - Pot Roast / Shredded
Roast
BrisketPot Roasts
Slow Cooker - Pot Roast/Shredded
Roast
Ground Beef - LeanMeatballs
Meatloaf
Sloppy Joes
Spaghetti Sauce
Stuffed Cabbage/Stuffed Peppers
Grind
Ground Beef - ChuckChilies
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 SUGGESTIONBEEF CUTBEEF TYPE
Grilled Steakhouse-style SteaksTenderloin 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 SteaksFlank Steak
Skirt Steak
Top Round Steak
Eye Round Steak
Round / Sirloin Tip Steaks, thin
Chuck Shoulder Steak
Steak
Steak DianeStrip or Top Loin SteakSteak
FajitasSirloin / Top Sirloin (not Sirloin Tip)
Flank Steak
Skirt Steak
Streak
KabobsTenderloin Steak (Filet Mignon)
Rib & Ribeye Steak
Flat Iron Steak
Sirloin / Top Sirloin (not Sirloin Tip)
Flank Steak
Steak
Stir-FriesTenderloin Steak (Filet Mignon)
Flat Iron Steak
Sirloin / Top Sirloin (not Sirloin Tip)
Flank Steak
Top Round Steak
Round / Sirloin Tip Steaks, thin
Steak
Pot RoastsChuck Pot Roast
Rump or Bottom Round Roast
Brisket
Roast
Standing Rib / Prime RibRib RoastRoast
Stews and SoupsChuck Shoulder Steak
Chuck Pot Roast
Rump or Bottom Round Roast
Steak or Roast
ChiliesChuck Shoulder Steak
Chuck Pot Roast
Rump or Bottom Round Roast
Ground Beef - Chuck
Steak, Roast or Grind
Steak Sandwiches - Philly Cheese Steak / French DipRib & Ribeye Steak
Flat Iron Steak
Round / Sirloin Tip Steaks, thin
Steak
Slow Cooker - Pot Roast / ShreddedRound / Sirloin Tip Steaks, thin
Chuck Pot Roast
Rump or Bottom Round Roast
Brisket
Steak or Roast
Braciole / Rouladen

Flank Steak

Steak
London BroilSirloin / Top Sirloin (not Sirloin Tip)
Flank Steak
Top Round Steak
Steak
BurgersGround Beef - ChuckGrind
MeatballsGround Beef - Lean
Ground Beef - Chuck
Grind
MeatloafGround Beef - Lean
Ground Beef - Chuck
Grind
Sloppy JoesGround Beef - Lean
Ground Beef - Chuck
Grind
TacosGround Beef - ChuckGrind
Spaghetti SauceGround Beef - Lean
Ground Beef - Chuck
Grind
Stuffed Cabbage / Stuffed PeppersGround Beef - LeanGrind
Casseroles/Enchiladas/Spanish Rice/Shepherd’s PieGround Beef - ChuckGrind

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 TYPESTORAGE GUIDELINES
Steaks and Roasts3 to 4 days in the fridge (35-40°F)
6 to 12 months in the freezer (0°F or colder)
Stew Beef, Kabobs or Strips2 to 3 days in the fridge (35-40°F)
6 to 12 months in the freezer (0°F or colder)
Ground Beef1 to 2 days in the fridge (35-40°F)
3 to 4 months in the freezer (0°F or colder)
Cooked Leftover Beef3 to 4 days in the fridge (35-40°F)
2 to 3 months in the freezer (0°F or colder)