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 hannah@honestbeefco.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 Eye Steak: Braise / Marinate + Grill / Sauté (check out our marinade guide!)

Chuck Roast: “Low & Slow” Braise / Slow Cook

Chuck Steak: Braise / Marinate + Grill / Sauté

Eye of Round Steak: Braise + Roast / Marinate + Grill / Sauté

Flank Steak: Braise / Marinate + Grill / Sauté *slice thinly

Flat Iron Steak: Broil / Grill / Sauté

Ground Beef: Bake / Broil / Grill / Sauté

Hanging Tenderloin (aka Hanger Steak): Broil / Grill / Sauté

Heart: Slice thinly, marinate, + sauté. Or make jerky! Recipe here.

Kidney: Slice thinly, marinate, + sauté

Liver: Slice thinly, marinate, + sauté

Marrow Bones: Oven-roast

Mock Tender Steak: Braise / Marinate + Grill / Slow Cook

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

Sirloin Tip Steak: Braise / Marinate + Grill / Sauté (kababs!)

Skirt Steak: Marinate + Grill

Soup Bones: Roast, then boil for soup stock, or make your closest canine buddy's day.

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.