Grain-fed, hand-selected and perfectly aged – a lot goes into making Preferred Angus^® beef tender. But it doesn't stop with us.
Cook Preferred Angus beef to your doneness preference without overcooking it to ensure consistent tenderness and optimum safety.

Cooks become familiar with how beef looks and feels when it's cooked to their doneness preference, but an instant-read internal meat thermometer is the most accurate way to judge doneness. Always monitor the heat. If it is too high, your beef can overcook on the outside and not cook on the inside.
Grill and sauté with medium heat, stir-fry with medium-high heat, and use low heat for moist-heat cooking methods like braising.

Follow the temperatures below to cook Preferred Angus beef to your liking.

Beef should rest 5 to 10 minutes before being cut to give the juices time to reabsorb into the beef after cooking.
Plan accordingly: As beef rests, the internal temperature will continue to rise 5°F to 10°F.