USDA Prime Grade Beef is the highest quality beef grade assigned by the United States Department of Agriculture (USDA). It comes from young, well-fed cattle and is distinguished by its abundant marbling—the fine streaks of fat within the meat that enhance tenderness, juiciness, and flavor. Because of its superior quality, Prime beef is often found in high-end restaurants and hotels, rather than standard grocery stores. It is best suited for dry-heat cooking methods like grilling, roasting, or broiling, which allow the marbling to melt and infuse the meat with rich flavor. At Frank Stoysich Meats, we offer Prime Filets, Ribeyes, and New York Strip Steaks. We also offer Prime Chuck Roasts, Sirloin and Ground Beef. For comparison: • Choice Grade Beef is also high quality but has less marbling than Prime. • Select Grade Beef is leaner and more uniform but lacks the juiciness and flavor of Prime. If you're looking for exceptional steakhouse-quality beef, USDA Prime is the way to go!

https://static.wixstatic.com/media/d04d26_f8808ddc68e242a4b7f7d378ec52167b~mv2.jpg Each of these steaks has its own unique qualities, so the best choice depends on what you're looking for in flavor, texture, and cooking style. • Filet Mignon: The most tender of the three, with a buttery texture and mild flavor. It’s leaner than the others, making it perfect for those who prefer tenderness over richness. Best cooked medium-rare and ideal for pan-searing or broiling. • Ribeye: A flavor powerhouse! It has generous marbling, which melts during cooking, giving it a juicy, beefy taste. If you love a rich, fatty steak, this is your best bet. Best cooked medium-rare to medium and shines when grilled or pan-seared. • New York Strip: A great balance between tenderness and flavor. It has less marbling than Ribeye but more than Filet Mignon, making it a solid choice for those who want a firm texture with a bold beefy taste. Best cooked medium-rare to medium and works well grilled or pan-seared. If you want luxurious tenderness, go for Filet Mignon. If you crave bold flavor, Ribeye is the way to go. And if you want a balanced steak, New York Strip is a great middle ground.

Tips for Grilling The Perfect Steak: 1) Do Nothing. Let your steak sit on the counter for 20 minutes to an hour before cooking. Meat brought to room temperature cooks faster and more evenly. 2 ) Season the Steak. Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil (helps make great grill marks) and sprinkle with salt and pepper. As an option, many of our customers use our Stoysich Ultimate Seasoning.(https://www.stoysichonline.com/stoysich-ultimate-seasoning) 3) Use tongs when moving your steaks around the grill. Forks pierce the meat, losing all that delicious juice and flavor. 4) If You Can’t Stand The Heat, You’re Doing It Right You want your grill to be hot. 450 degrees, to be exact. But you don’t need a thermometer. If you can hold your hand directly over the grill for more than 1-2 seconds, it’s not hot enough yet. 5) Stand Guard Over Your Meat Flare-ups on the grill burn your meat. Gently move your steak around the grill as needed to keep it out of direct flames. Only you can prevent steak fires. Which reminds us of our next point… 6) Grilling Demands Your Full Attention Once you’ve started grilling, you’ll need all eyes on the meat. 7) You And Your Steak Need Rest Grilling is hard work for both you and your steak. Let the meat sit for about 10 minutes off the grill before eating. A short resting period allows the meat to relax, and the juices to spread evenly. You can use the time to set the table, or get Dad a beer. Steak doneness guidelines: Rare: 120-130°F Medium Rare: 130-135°F Medium: 140-145°F Medium Well: 150-155°F Well: 160-165°F