Summer grilling season is here! It's a magical time when grills of all varieties sing the songs of the season. Now is a good time to learn more about the wide assortment of cuts you might want to grill, smoke, or BBQ. If you want a great beef steak, the filet mignon comes from the smaller end of the tenderloin in the short loin. While more expensive per pound, it's flavor and tenderness is unmatched. The shortloin is where we find some of the best grilling steaks. They are tender and juicy and require less cooking times. These cuts include: T-Bone, Delmonico, NY Strip Steak, and Tenderloin. The Ribeye is a fattier cut from the rib section where we also get the standing rib roast. The ribeye can be cut with bone-in (french cut) or bone-less. Whether you serve the ribeye as a roast, or steak, with or without the bone, it makes a magnificent centerpiece. The NY Strip is tender and lean and might be the perfect grilled steak. Remember when grilling — grass-fed meats tend to be leaner and require less time on the grill, stovetop or oven. Watch your cooking times and temperatures. For a perfect steak, we recommend cooking to medium-rare.

The chuck primal includes some affordable and delicious cuts for family meals. These might not be as tender, but braised, smoked or slow cooked, these are a real treat. Flat iron steak, chuck roast, minute steaks, ground beef, terres major and more come from this area. The terres major or shoulder tender is also an ideal cut for grilling. It's shaped much like the tenderloin, but is more affordable and can be cut into medallions or as a big, thick, tender steak. This is just a sampling of our favorite cuts. There are many more and we encourage you to explore the store for unique and special cuts from nose to tail.

Well Wishes,  Team USWM