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December 24, 2020

Decadent Holiday Dinner Recipe
A burger from an online butcher
August 10, 2020

Just Say No To Grilling Frozen Burgers.
A burger with sparklers, as featured on the best grilling blog
June 30, 2020

The Best Steaks and Burgers to Grill on the 4th of July
Mr. Steak cooking on memorial day, as featured on the best grilling blog
May 25, 2020

Grill School: Mr. Steak’s Memorial Day Cheeseburgers
Steaks cooking on a grill, as featured on the best grilling blog
May 18, 2020

Grill School: How To Grill The Perfect Steak
May 8, 2020

Meat Grades: Prime vs. Choice – USDA Beef
A bone in ribeye steak, as featured on the best grilling blog
April 28, 2020

Grill School: The Bone-In Ribeye
Porterhouse steak, as featured on the best grilling blog
April 25, 2020

Grill School: The Porterhouse Steak
A Bone in Kansas City Strip steak, as featured on the best grilling blog
April 19, 2020

Grill School: The Bone-In Kansas City Strip Steak
A plate with three meats, as featured on the best grilling blog
April 18, 2020

Grill School: Choosing Your Steak based on Shape, Marbling, Texture, and Thickness
April 9, 2020

Grill School: The Filet Mignon
A Flat Iron Steak, as featured on the best grilling blog
April 7, 2020

Grill School: The Flat Iron Steak
April 6, 2020

Grill School: The Cowboy Steak
A cooked New York Strip steak, as featured on the best grilling blog
April 3, 2020

Grill School: The New York Strip Steak
Boneless ribeye steak, as featured on the best grilling blog
April 2, 2020

Grill School: The Boneless Ribeye Steak
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Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime:
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice:
Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Read More About Meat Grades

Mr. Steak Shipping Policy

We ship 2-day ground and 2-day express depending on your location.

Orders ship every Monday, Tuesday, and Wednesday for Wednesday, Thursday, and Friday delivery.

In order to receive your meats the same week please place your order by Tuesday at midnight.

Orders placed Wednesday through Sunday will ship the following Monday.

Read our full shipping policy

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