The Meat Blog
Beef & Veal articles
Steak, roast and ground beef guides: the nine primals, what each cut is good for, and how to cook it.
Cut Guides & ChartsBeef Cuts Chart: 9 Primals & How to Cook EachA beef cuts chart for all nine primals, from chuck to shank: what cuts come from each, how to cook them, FSIS times and USDA safe temps.Nov 4, 2026 · 8 min read · Beef & Veal
Doneness & Food SafetySteak Doneness Chart: Temps & Rest TimesSteak doneness temperatures from rare to well done, when to pull it, how long to rest, and USDA's 145°F safe minimum. From a Sims, NC meat processor.Nov 4, 2026 · 6 min read · Beef & Veal
Doneness & Food SafetySafe Meat Cooking Temperatures Chart (USDA)USDA safe internal temperatures for beef, pork, lamb, venison, poultry and sausage, with whole cuts vs. ground meat explained. Printable chart.Nov 4, 2026 · 5 min read · Beef & Veal, Pork
Cooking & RecipesHow to Make Smash Burgers, Step by StepHow to make smash burgers: the best ground beef, how to smash and sear on cast iron, the flip, cheese and sauce, and how to get thin patties to 160°F.Nov 4, 2026 · 6 min read · Beef & Veal
Cooking & RecipesBurger Patty Recipes: 9 Patties & Safe TempsNine burger patty recipes, from classic beef and spiced lamb to chicken, turkey, salmon and black bean, with the USDA safe temperature for each one.Nov 4, 2026 · 7 min read · Beef & Veal
Cooking & RecipesHot Dog Styles: 12 Regional Toppings GuideTwelve regional hot dog styles, from Carolina slaw dogs and Chicago dogs to Sonoran and Seattle, how to cook hot dogs, and USDA hot dog safety tips.Nov 4, 2026 · 6 min read · Pork, Beef & Veal
Choosing the Right CutPremium Steak Cuts: Ribeye, Strip, Filet & MoreRibeye, strip, filet mignon, T-bone and porterhouse explained: where each comes from, how it eats, how to cook it, and Prime vs. Choice grades.Nov 4, 2026 · 7 min read · Beef & Veal
Cut Guides & ChartsBeef Cuts Chart: Primals, Retail Cuts & UsesEvery beef primal, from chuck to shank: the retail cuts, how to cook each, how much a whole beef yields, and how to fill out a beef cut sheet.Nov 4, 2026 · 7 min read · Beef & Veal
Cooking & Recipes12 Beef Cuts & the Best Way to Cook EachHow to cook ribeye, filet, sirloin, T-bone, porterhouse, strip, tomahawk, flank, skirt, brisket, short ribs and round roast, with target temps.Nov 4, 2026 · 8 min read · Beef & Veal
Choosing the Right CutBeef Tenderness Scale: Most Tender to ToughestBeef cuts ranked from most tender to toughest using meat science research, why skirt and flat iron surprise people, and how to cook each group.Nov 4, 2026 · 6 min read · Beef & Veal
Doneness & Food SafetyBurger Doneness: Why Ground Beef Needs 160°FBurger doneness temps from rare to well done, why USDA says 160°F for ground beef, why color can't tell you, and how to keep a burger juicy.Nov 4, 2026 · 6 min read · Beef & Veal
Sauces & MarinadesSteak Marinades: 9 Recipes & Marinating TimesNine steak marinade recipes, from garlic herb to soy ginger and chipotle lime, how long to marinate each cut, and how to grill a marinated steak safely.Nov 4, 2026 · 8 min read · Beef & Veal
Sauces & MarinadesClassic Steak Sauces & Which Steak Each SuitsHow to make béarnaise, peppercorn, bordelaise, chimichurri, garlic herb butter and mushroom sauce for steak, which steak each suits, and safe handling.Nov 4, 2026 · 7 min read · Beef & Veal
Sauces & MarinadesHow Long to Marinate Meat: Times by CutHow long to marinate beef, pork, lamb, chicken, venison and seafood, what over-marinating does, USDA refrigerator limits, and when used marinade is safe.Nov 4, 2026 · 7 min read · Beef & Veal, Pork
Choosing the Right CutTop Sirloin vs. Flank vs. Skirt vs. Hanger SteakWhere top sirloin, flank, skirt and hanger steaks come from, how each eats, grill times, how to slice them across the grain, and how to ask for them.Nov 4, 2026 · 6 min read · Beef & Veal
Choosing the Right CutPrimal Beef Cuts & Cattle Breeds ExplainedBeef primals and five signature cuts (ribeye, tenderloin, brisket, short ribs, top sirloin), plus what Angus, Hereford, Charolais, Brahman and Wagyu change.Nov 4, 2026 · 8 min read · Beef & Veal
Choosing the Right CutWagyu BMS & A5 Grading ExplainedWhat Wagyu BMS (1–12) and A5 mean, how Japan grades yield and quality, what makes Kobe, how American Wagyu compares with USDA Prime, and cooking tips.Nov 4, 2026 · 6 min read · Beef & Veal
Cut Guides & ChartsVeal Cuts Guide: Primals, Chops & Osso BucoVeal cuts explained: shoulder, rib, loin, leg, breast and shank, 12 popular cuts and how to cook them, FSIS cook times and USDA safe temps.Nov 4, 2026 · 7 min read · Beef & VealAt the plant
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