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
Quality Beef
Find out how we deliver safe, high quality beef to your family.
At Black Canyon we pride ourselves on supplying high quality, wholesome beef you can trust when feeding your loved ones.
Ground Beef
Find out how we ensure safe, high quality ground beef.
All of our ground beef is prepared using our proprietary food safety system. It is packaged and shipped fresh to your local store
Click On a Link Below to Jump to a section
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 Beef | 12 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 Roasts | 9 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 CUT | MEAL SUGGESTION | BEEF TYPE |
|---|---|---|
| Tenderloin Steak (Filet Mignon) | Grilled Steakhouse-style Steaks Kabobs Stir-Fries | Steak |
| Porterhouse & T-Bone Steak | Grilled Steakhouse-style Steaks | Steak |
| Strip or Top Loin Steak | Grilled Steakhouse-style Steaks Steak Diane | Steak |
| Rib & Ribeye Steak | Grilled Steakhouse-style Steaks Kabobs Steak Sandwiches - Philly Cheese Steak/French Dip | Steak |
| Flat Iron Steak | Grilled 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 Steak | Marinate & Grill Steaks Fajitas Kabobs Stir-Fries Braciole/Rouladen London Broil | Steak |
| Skirt Steak | Marinate & Grill Steaks Fajitas | Steak |
| Top Round Steak | Marinate & Grill Steaks Stir-Fries London Broil | Steak |
| Eye Round Steak | Marinate & Grill Steaks | Steak |
| Round/Sirloin Tip Steaks, thin | Marinate & Grill Steaks
Stir-Fries Steak Sandwiches - Philly Cheese Steak/French Dip Slow Cooker - Pot Roast/Shredded | Steak |
| Chuck Shoulder Steak | Marinate & Grill Steaks Stews/Soups Chillies | Steak |
| Rib Roast | Standing Rib / Prime Rib | Roast |
| Chuck Pot Roast | Pot Roasts Stews / Soups Chilies Slow Cooker - Pot Roast/Shredded | Roast |
| Rump or Bottom Round Roast | Pot Roasts Stews / Soups Chilies Slow Cooker - Pot Roast / Shredded | Roast |
| Brisket | Pot Roasts Slow Cooker - Pot Roast/Shredded | Roast |
| Ground Beef - Lean | Meatballs Meatloaf Sloppy Joes Spaghetti Sauce Stuffed Cabbage/Stuffed Peppers | Grind |
| Ground Beef - Chuck | Chilies 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 SUGGESTION | BEEF CUT | BEEF TYPE |
|---|---|---|
| Grilled Steakhouse-style Steaks | Tenderloin 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 Steaks | Flank Steak Skirt Steak Top Round Steak Eye Round Steak Round / Sirloin Tip Steaks, thin Chuck Shoulder Steak | Steak |
| Steak Diane | Strip or Top Loin Steak | Steak |
| Fajitas | Sirloin / Top Sirloin (not Sirloin Tip) Flank Steak Skirt Steak | Streak |
| Kabobs | Tenderloin Steak (Filet Mignon) Rib & Ribeye Steak Flat Iron Steak Sirloin / Top Sirloin (not Sirloin Tip) Flank Steak | Steak |
| Stir-Fries | Tenderloin Steak (Filet Mignon) Flat Iron Steak Sirloin / Top Sirloin (not Sirloin Tip) Flank Steak Top Round Steak Round / Sirloin Tip Steaks, thin | Steak |
| Pot Roasts | Chuck Pot Roast Rump or Bottom Round Roast Brisket | Roast |
| Standing Rib / Prime Rib | Rib Roast | Roast |
| Stews and Soups | Chuck Shoulder Steak Chuck Pot Roast Rump or Bottom Round Roast | Steak or Roast |
| Chilies | Chuck Shoulder Steak Chuck Pot Roast Rump or Bottom Round Roast Ground Beef - Chuck | Steak, Roast or Grind |
| Steak Sandwiches - Philly Cheese Steak / French Dip | Rib & Ribeye Steak Flat Iron Steak Round / Sirloin Tip Steaks, thin | Steak |
| Slow Cooker - Pot Roast / Shredded | Round / Sirloin Tip Steaks, thin Chuck Pot Roast Rump or Bottom Round Roast Brisket | Steak or Roast |
| Braciole / Rouladen | Flank Steak | Steak |
| London Broil | Sirloin / Top Sirloin (not Sirloin Tip) Flank Steak Top Round Steak | Steak |
| Burgers | Ground Beef - Chuck | Grind |
| Meatballs | Ground Beef - Lean Ground Beef - Chuck | Grind |
| Meatloaf | Ground Beef - Lean Ground Beef - Chuck | Grind |
| Sloppy Joes | Ground Beef - Lean Ground Beef - Chuck | Grind |
| Tacos | Ground Beef - Chuck | Grind |
| Spaghetti Sauce | Ground Beef - Lean Ground Beef - Chuck | Grind |
| Stuffed Cabbage / Stuffed Peppers | Ground Beef - Lean | Grind |
| Casseroles/Enchiladas/Spanish Rice/Shepherd’s Pie | Ground Beef - Chuck | Grind |
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 TYPE | STORAGE GUIDELINES |
|---|---|
| Steaks and Roasts | 3 to 4 days in the fridge (35-40°F) 6 to 12 months in the freezer (0°F or colder) |
| Stew Beef, Kabobs or Strips | 2 to 3 days in the fridge (35-40°F) 6 to 12 months in the freezer (0°F or colder) |
| Ground Beef | 1 to 2 days in the fridge (35-40°F) 3 to 4 months in the freezer (0°F or colder) |
| Cooked Leftover Beef | 3 to 4 days in the fridge (35-40°F) 2 to 3 months in the freezer (0°F or colder) |