USDA Prime is a top USDA quality grade that’s typically associated with abundant marbling. That intramuscular fat can help deliver rich flavor and a tender bite when cooked properly, though results vary by cut and cooking method.

• On this page, you’ll see "Prime Beef" on popular cuts like ribeye, New York strip, top sirloin, and prime rib roast.
• Choose by cut, thickness, and the number of steaks per tray to match your meal plan.
• Check the listed weight range to estimate portions for your group.

If you’re shopping ahead of a get‑together, family packs can be convenient. You can also order online for pickup or delivery in many areas for added convenience.

USDA Prime is a quality grade, while Angus refers to a breed of cattle. They describe different things.

• Prime indicates a high level of marbling and quality as evaluated by the USDA.
• Angus describes the cattle lineage; beef from Angus cattle can be graded Prime, Choice, or otherwise.
• You may see beef that’s both Angus and USDA Prime, or Angus with a different grade.

To shop confidently, look for the grade on the label (such as "USDA Prime") and then pick the cut—ribeye, New York strip, top sirloin, or prime rib roast—that fits your cooking method and flavor preferences. Checking weight ranges and count per tray can also help with planning portions.

Both are classic steakhouse cuts, and choosing comes down to texture and fat preference.

• Ribeye: Typically has more internal fat (marbling), which many cooks choose for a rich, beefy experience on the grill or in a hot pan.
• New York strip: Usually a bit firmer with a balanced bite, popular for quick searing and consistent slices.
• Prime grade: In either cut, Prime generally means more marbling than lower grades.

Consider how you like to cook (grill, pan-sear, or broil), the thickness, and how many steaks you need. The product listings show weight ranges and count per tray so you can roughly plan portions for your table.

Good storage helps maintain quality and supports safe handling.

• Refrigerate steaks promptly after purchase; keep them cold until you’re ready to cook.
• Leave in original packaging or place on a tray to catch any juices and avoid cross‑contamination.
• Check the date on the package and plan to cook or freeze by then.
• If freezing, overwrap the package (foil or freezer wrap) to help reduce freezer burn and label the date.
• Thaw in the refrigerator on a plate; avoid room‑temperature thawing.

Separate raw meat from ready‑to‑eat foods, and wash hands and utensils after handling. These practices can help maintain freshness and food safety, but timing and results can vary by storage conditions.

There isn’t one single “best” way, but a hot sear is a popular approach.

1. Pat the steak dry and season simply (salt and pepper is a common choice).
2. Preheat a grill or heavy skillet until very hot.
3. Sear to build a crust, then continue cooking to your preferred doneness; a food thermometer can help gauge internal temperature.
4. Let the steak rest briefly before slicing to help retain juices.

Because Prime ribeye has more marbling, monitor flare‑ups on the grill and avoid pressing the steak. For thicker cuts, some cooks sear first and finish gently over lower heat. Adjust times based on thickness and equipment—results can vary.