Beef Grades Explained - The USDA has a beef grading system that is based on a few factors. These include the amount of fat, the degree of marbling in the meat and the maturity of the animal.| Steak University
photo by Marco Verch Professional licensed under CC BY-SA 2.0 You’ll see it referred to as a Filet Mignon roast, but it’s often just called the beef tenderloin. If you’re cooking just the center of a tenderloin as a roast,| Steak University
Ribeye steak or sirloin steak for dinner? Whether you're at home or in a restaurant, if you want to know how to choose, prepare and cook the best steaks cut, we're here to help!| Steak University
