Make Every Cut Count.

Rockin S Beef Cooking Tips You’ll Be Glad You Read First.

Rockin S Beef isn’t grocery store beef—it’s leaner, richer, and raised right. That means it cooks differently.

These quick tips will help you bring out its full flavor, avoid common mistakes, and make every meal unforgettable.

Have questions? Reach out any time. Got a great recipe or photo? We’d love to feature it. Just like we’ve shared our table with you, we hope your family will share your favorites with ours.

General Cooking Tips

1. Low Fat = Low Margin for Error

One of the first and most noticeable differences customers notice when switching from grocery store beef is the fat content is dramatically different. Our meat has significantly lower fat content. Resulting in a healthier meal but requires some additional knowledge to cook right.

Low fat beef cooks faster. Much faster.

Use a meat thermometer. Aim for medium-rare to medium (130–140°F). Overcooking will make it dry fast.

Rest your meat at least 5 minutes after cooking to let juices redistribute.

2. Moisture Matters
Marinade lean cuts like round, sirloin tip, flank in oil-based marinades (olive oil + vinegar or citrus + garlic/herbs) for 6–24 hours.

When defrosting, drain off any liquid as it forms so the meat doesn’t soak in its own juices.

3. Rockin S Beef Isn’t Greasy
Add oil or butter to pans when cooking ground beef. You may even want to mix in a bit of bacon or butter for burgers.

Don’t drain it—there’s barely any fat to begin with.

4. Quick General Tips

Thaw in fridge 24-48 hours before cooking (Never Microwave). In a rush? Place vacuum-sealed pack in a bowl of cold water. Change water every 30 min.
Once opened, use within 3 days.
Always slice across the muscle fibers for tenderness—especially for round, tip, and flank cuts. Long fibers = chewy meat.
Salt at least 40 minutes before cooking. Don’t just sprinkle—coat evenly on all sides with kosher salt. Additional seasoning to preference prior to cooking.

Remember these general tips when cooking any cut of Rockin S beef.

Tenderloin / Filet Mignon / Ribeye / Strip / Sirloin

Cook hot and fast. Cast iron, grill, or broiler.
Finish with garlic butter to add richness.
- Classic steak night, cast-iron cowboy steaks, or backyard mesquite grilling.
- Try with melted goat cheese!

Flank / Skirt / Top Round / Chuck Steak

Marinate and slice thin against the grain after grilling or pan-searing.
Chuck steak is lean—best when marinated or flash-seared and thinly sliced.
- Try: Beef fajitas, steak quesadillas, or pepper steak with onions and jalapeños.

Chuck Roast / Shoulder / Brisket / Short Ribs / Stew Meat

Slow cookers, Dutch ovens, or smoking are ideal.
Season Liberally.
- Try: Sunday pot roast, smoked brisket tacos, chili con carne, or barbacoa.

Bottom Round / Eye Round / Sirloin Tip / Cutlets

Roast at 225–275°F until ~130°F internal, then rest 10+ min.
Slice cold for sandwiches or hot for French dip or Philly cheesesteak.
Tenderized cutlets (like cube steak)? Pan-fry in butter 2–3 min/side.
- Try: Chicken-Fried Steak, Texas Roast Beef Sliders, Steak Fingers.

🍔 GROUND BEEF IDEAS

Smashburgers with butter-toasted buns and American cheese.
Beef + mushroom tacos: extend flavor while keeping lean.
Stuffed peppers: Mix with rice, tomato sauce, cheese, and herbs.
Beef + egg breakfast bowls: sauté lean ground with onions, sweet potatoes, top with an egg.

Stew Meat and Cutlets

The hidden gems in day-to-day meals. These are personally some of my favorite cuts.

Use in many of the same ways you would use ground beef. I've used these cuts in many simple meals. Add to a rice bowl for a quick and easy meal. Cut it up in small pieces and put on a pizza. Try in a sauteed veggie bowl. Great in the air fryer.

🥣 OFF-CUT FAVORITES (Heart, Liver, Kidneys)

Liver and onions: Soak in milk 2–3 hrs, pan-fry with caramelized onions.
Heart kabobs: Marinate in balsamic + garlic, grill medium-rare.

🍲 EASY FREEZER MEALS FOR FAMILIES

Beef stew (shank, chuck, stew meat, or soup bones for broth): big batches, freezer-ready.
Shepherd’s pie: Ground beef base, topped with mashed potatoes.
Stuffed shells or lasagna: Lean beef works great when paired with ricotta and marinara.

Check out our Recipes!

Cooking By Cut