Honest Beef's nose-to-tail mission reflects our belief in conscious eating, ethical beef, and exploring new cooking frontiers.
This also means that your beef package may introduce a new cut to your cooking repertoire, and we want to be here to help you every step of the way. If you have any further questions, email email@example.com.
Brisket: “Low & Slow” Braise / Slow Cook
Brisket Point: Burnt Ends on the grill
Bone-In Ribeye (aka Rib Steak): Broil / Grill / Sauté
Beef Fat: Render for tallow / Slow Cook
Chuck Roast: “Low & Slow” Braise / Slow Cook
Flat Iron Steak: Broil / Grill / Sauté
Ground Beef: Bake / Broil / Grill / Sauté
Hanging Tenderloin (aka Hanger Steak): Broil / Grill / Sauté
Marrow Bones: Oven-roast
New York Strip Steak (aka Strip Steak): Broil / Grill / Sauté
Oxtail: “Low & Slow” Braise / Slow Cook
Ribeye: Broil / Grill / Sauté
Round Roast: “Low & Slow” Braise / Slow Cook
Round Steak: “Low & Slow” Braise / Slow Cook
Shank: Braise / Use for stew + soup stock
Short Ribs: Braise, then grill
Tenderloin Steak (includes Filet Mignon): Broil / Grill / Sauté
Tongue: “Low & Slow” Braise / Slow Cook
Top Sirloin Steak: Grill / Sauté
Tri-Tip Roast: Broil / Grill / Roast
Grilling & Temperature Tips:
While the degree of doneness of your beef will vary depending on the preparation method and size/shape of each cut, these recommendations can serve as a starting point.
To measure temperature, insert a meat thermometer or instant-read thermometer into the side of the cut, with the tip at the center of the cut, not touching bone or fat.
Remove steaks and burgers from heat when the thermometer reads 5°F below the desired temperature for doneness, and removed roasts 5-10°F lower than desired doneness, as the internal temperature will continue to rise as the beef rests away from heat.