Hot Days, Hotter Grills
There’s something about summer that makes us crave delicious steaks, hearty salads and fresh grilled foods more than ever. Put your grill to work, and pair your favorite steak with all the best veggies of the season, full of the flavors of summertime.
A Better Choice
The USDA grades beef based on marbling, texture, color and age of the cattle. All of the steaks you’ll find at Haggen are rated USDA Choice or better. Greater marbling is a sign of high quality, and equals more tender, juicy, flavorful beef.
- USDA Prime (Highest quality): Juicy and tender with significant marbling
- USDA Choice (Next highest quality): A good amount of marbling for fine flavor and texture
Double R Ranch Premium Northwest Beef
Double R Ranch has a great reputation in the Northwest for being juicy, tender and full of succulent beef flavor. It’s the first choice of chefs all over the region and is served at some of the finest restaurants—and your dinner table.
Sun Fed Ranch Grass-Fed Angus Beef
Angus beef is known for its superior marbling, and these cattle are 100% grass-fed and free of antibiotics and hormones. The result is tender, lean and supremely flavorful meat that will please the most discerning of palates.
Snake River Farms Wagyu Beef
Known as the “butter knife beef,” this Kobe-style Wagyu is highly marbled, and the texture and tenderness are simply unmatched. This is some of the finest beef in the world, with incomparable flavor that will make any occasion extra-special.
Hot Tips for Great Steaks
- Let the steak sit at room temperature for about 30 minutes before grilling. Cold steaks don’t cook evenly.
- Preheat your grill 15–25 minutes to sear the meat and seal in the juices.
- Marinate your steaks to infuse flavor.
- Turn steaks just once. You’ll create the richest flavors when you leave them alone as much as possible.
- An instant-read thermometer will help you cook your steaks at a safe temperature and prevent overcooking. Medium-rare is 120°, medium is 130° and well-done is 150°.
- After grilling, let steaks rest for 5–10 minutes so the juices can redistribute. If you slice too soon, all the concentrated, flavorful liquid in the center will drain out.
A Cut for Any Occasion
- New York Strip: Tender and full of flavor, this is also known as the boneless beef loin strip steak—the small side of a T-bone.
- Sirloin: Leaner, but still flavorful. Its affordability means you don’t have to wait for a special occasion to serve steak.
- Ribeye: Heavy marbling means a supremely juicy, tender steak that’s loaded with flavor in each bite. Best when grilled for a short time until medium rare.
- Tenderloin: More of a special-occasion cut, it’s paradoxically lean, buttery and tender. Also known as filet mignon or Châteaubriand.
- T-Bone: Two steaks in one, divided by a bone that keeps the meat juicy and flavorful through cooking. A familiar type of T-bone is a Porterhouse.