Staple

Beef

What would weeknight dinners be without ground beef? A special night missing a filet? A holiday sans the perfect prime rib? Affordable and satisfying, beef has remained a top protein contender … even in its rarest form.

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First things first –

Get to know your cuts

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So, when’s it done?

For steaks a 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, be sure not to touch fat or bone.

Remember that the internal temperature will continue to rise even after your beef has been pulled off the heat.

Give it a rest

Whether you’re following a recipe or using a meat thermometer, be sure to let the meat rest right after cooking. 5–7 minutes of rest will allow the beef’s natural juices to redistribute … we get it … waiting is tough—but your meat won’t be.

The Butcher Shop at Sprouts

Did you know …

We offer the freshest, juiciest beef around? It’s not just a promise, it’s our guarantee—minimally processed and always natural for a taste that can’t be beat!

Visit the Butcher Shop

Source Matters

When sourced properly, our grain-fed beef is a great source of protein, a 3-oz. serving of lean beef provides about half of the daily value for protein, which is the one of the most satisfying nutrients.

Beef contains a variety of healthful and necessary vitamins and minerals that keep you full and fueled like B vitamins, zinc, phosphorus, niacin, iron, selenium and riboflavin.

Sit back and savor

Beef and bacon add full-bodied flavor to this hearty spin on a French classic.

Carbonnades à la Flamande

About 3 hours | 6 Servings

Carbonnades à la Flamande

With beef, shallots and thyme

VIEW RECIPE >

About 3 hours | 6 Servings

Carbonnades à la Flamande

With beef, shallots and thyme

VIEW RECIPE >

Bone Broth

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Unique

Live Soda

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