Tender Beef Secrets
 Imagine – serving consistently tender, juicy, delicious beef steaks and roasts for less than a fourth the cost of a quality steak-house supper!
How many times have you grilled, barbequed, fried, or broiled a steak, your mouth fairly watering in anticipation of enjoying your delicious, juicy, tender creation, only to find it tough, dry, and flavorless? It’s happened, right? You blamed your grocer or butcher for selling you a tough piece of beef. You may have even blamed the cow! But, have you ever blamed yourself?
It may have been your fault, and you didn’t even know it! That’s because you didn’t know the secrets all the great cooks use in preparing mouth-watering steaks.
Until now you didn’t now any better! Well, you’re about to learn the great secrets of cooking (grill, barbeque, broil, or fry) some of the most flavorful, tender, moist and juicy steaks and roasts you’ll ever enjoy! The best part? It’s easy (once you know the secrets the great steak-house restaurants use)!
Forget about the high cost of those high cost cuts of Prime Grade beef. Now you can enjoy the exceptional flavor, and tender juiciness of terrific beef, with a less expensive cut. You’ll notice little difference in flavor and your less expensive cut will be as juicy and more tender than you’ve likely experienced from these less expensive cuts, when you know the secrets! WOW!
NO sprinkling your meat with tenderizing enzymes, pounding a tough piece of steak into chewable submission with a meat mallet, or stabbing it to death with a bunch of needles, causing the juices to drain and your steak to be dry.
We’ve been preparing and serving less expensive cuts of beef steaks for generations. Family, friends, and guests have been happy diners, every time…and they’ve marveled at the tender juiciness of every steak we’ve served. Now you can do the same! We’ve kept the secret of how to do this from everyone, until now!
You can learn the secrets of doing this for less than the cost of ONE restaurant quality rib-eye steak supper! Just think…serving tender, juicy beef steaks and roasts throughout the year, every year, and saving hundreds, perhaps thousands of dollars, at the same time! Just Click Here to Order.
Now you can finally enjoy those less expensive cuts of steaks and roasts without feeling guilty. Use our secret techniques and prepare your steaks and roasts so they are moist, juicy and more tender than you would otherwise believe.
Some people will tell you to soak your beef in vinegar! Who in the world wants to eat vinegar soaked beef? Not us!
How do we do it? Well, it’s easy, once you know our secrets! It’s also inexpensive, takes absolutely no special skill or talent, and will have your family and guests begging for more.
Other people will tell you to put a layer of salt on your beef and let it sit on the meat overnight. They freely admit this will “remove the moisture” from your beef, yet tenderize it. Who in the world wants to cook and eat dry beef! Not us!
Let’s take first steps first with a lesson in how beef is graded. Then we’ll explore the various steak cuts available.
There are 8 grades of beef - only 3 are acceptable for home or restaurant cooking
These pictures show the difference in beef marbling in 3 different beef grades:
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Prime |
Choice |
Select |
Lesson #1 – Range-Fed Beef
Beef that is range fed – raised exclusively on grass – will tend to be less marbled, thus less moist than the more marbled cuts and/or grades
Lesson #2 – Beef that is “grained”
Beef that is "grained" (fed a diet of grain for a period of time) in a feed lot just prior to processing, will tend to be more marbled and more moist, compared to beef that is only range fed.
Here’s a Prime grade of beef before it’s cut into steaks and roasts:
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Lesson #3 – The USDA grades beef like this
Prime. Less than 2% of all graded beef will be classified as Prime. Prime grade beef has 8% to 11% or more intramuscular fat.
Choice. Most high quality grocery stores carry this grade. Choice beef has between 4% and 8% intramuscular fat.
Select. This is the usual grade of beef sold at Wal-Mart. Select beef has between 3% and 4% intramuscular fat.
Standard. This grade of beef is generally not sold to the retail trade. Standard beef has between 2.5% and 3% intramuscular fat. This grade of beef will be tough and dry, generally not suitable for serving to the public.
Imagine how these remaining cuts must taste, and how tough they must be!
The remaining grades of beef, in descending levels of quality are: Commercial, Utility, and Cutter. The worst grade of all is Canner.
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Served in the finest restaurants, prime beef cuts are offered at $4 to $8 per ounce, depending on the cut, restaurant, and where you are in the States. A 6 oz tenderloin might be shown with a price of $25 in one restaurant, in another part of the US that same size and grade tenderloin can show a serving price of $45 or even more.
Free Bonus!
Free Bonus! Order our Tender Beef Secrets and we’ll tell you the secrets of making our mouth-watering, heart-healthy, diet friendly Hearty Vegetable Beef Soup– loaded with fresh vegetables and a rich, hearty flavor…a meal in a bowl…free with your copy of our Tender Beef Secrets! Just Click Here to Order!
We’ve served our hearty vegetable soup to countless friends, family, and customers over the years. It’s our most popular soup, in any season. You can’t buy anything like it from a commercial food supplier. We ought to know, we tried. Some of those soups are okay, but nothing comes even close to the flavor, heartiness, or stick-to-your-ribs goodness of our Hearty Vegetable Beef Soup.
Our Hearty Vegetable Beef Soup has no artificial anything. No extenders, no fillers, no artificial thickeners, no soup-in-a-can-or-box, and no depending on salt for flavor. You get all the wholesome goodness and depth of flavor from a rich variety of vegetables, lean beef, and an overall combination of ingredients that will have your taste buds hooked for life! Best of all, this heart-healthy meal in a bowl is yours free with your copy of our Tender Beef Secrets! Just Click Here to Order!
Some fine dining restaurants sell their steak as “center of the plate” meaning the serving is accompanied by other items like a potato, vegetables, and/or a salad. Other restaurants will serve the very same steak a la carte – meaning other plate items, like a potato, vegetable, salad, or accompaniment are available; each at an extra charge.
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Steak, steak and more steak! Names vary throughout the US. Delmonico? New York Strip? Strip Loin? Shell Steak? Boneless Loin? Or, Boneless Club? Here’s a secret…they’re all the same steak! They all come from the short loin seen above, and are among the most tender and flavorful of beef steaks.
Lesson #4 – Naming your steak and where the cut originates
Delmonico Steak – also be known as a “bone-in top loin steak”, a “country club steak” a “strip loin steak”, “rib eye steak”, a “boneless top loin strip steak”, a “boneless club steak” an “ambassador” steak, and “hotel” or “veiny” steak. No wonder we get confused at the butcher shop!
Filet Mignon – without much controversy, the most tender cut of beef. It is the tenderloin of beef, taken from tapered end of the short loin. In prime, choice, and select grades of beef, the tenderloin, after grilling, is most often able to be cut with a fork.
Flank Steak – more lean, less tender, and taken from the underbelly and grills quickly.
Flatiron Steak – cut from the top blade and is named for it’s shape…like a flat iron.
Hanger Steak or Hanging Tenderloin – that part of the beef diaphragm that hangs between the ribs and loin.
London Broil – large cut from the flank. Known for toughness, this cut is often marinated to tenderize it. It’s then broiled, and served thinly cut.
New York Strip, aka Kansas City Strip, Shell Steak, or Sirloin Club Steak – the better-marbled, larger end of the short loin.
Porterhouse – a T-Bone’s big brother. It combines the New York and Fillet in one cut of meat.
T-Bone –smaller than a Porterhouse, but a similar cut. Named for the “T” shaped bone running through it.
Prime Rib is a bone-in Rib steak, cut from ribs six through twelve. It typically contains a bit of gristle, but is full of flavor.
Rib Eye is a rib steak without the bone. This cut is prized among steak lovers for it’s marbling and flavor.
Sirloin Steak sits between the short loin and rump steak. It tends to be less marbled and less tender than the short loin. This cut is full of flavor.
Tri-tip steak, also called a Colette steak, or Triangle steak, is taken from the triangle portion of the top sirloin cut.
Now, what about those less tender cuts of steak?
“Mock Tender” steak can also be called Chuck Clod Tender, Chuck Fillet, Chuck Tender, Mock tender and Shoulder Petit. They all come from the Chuck portion of the beef, as seen in the diagram above. These steaks are flavorful, but less than tender….unless you prepare them using our Tender Beef Secrets!
Our Tender Beef Secrets will tell you how to make these cuts of beef more tender, juicy, and flavorful than you’ve ever imagined. No tenderizing concoctions, no pounding your steak or roast mercilessly, no jabbing the poor thing with needles or knife-like skewers. You’ll learn how, with only a little bit of planning, to cut your cost of beef at the grocer or butcher, and serve deliciously tender steaks and roasts.
Shoulder Center Steaks are also sold as Ranch Steak and Shoulder Center. This is a center cut from the boneless chuck, trimmed of fat; usually a maximum of 1” thick. It usually weighs no more than 10 ounces. It is best to marinate this cut. Or use our Tender Beef Secrets and create an outstanding steak.
Bottom Round Steak is similar to Top Round, but is more economical because it tends to be less tender. Use our Tender Beef Secrets to make this cut tender, juicy, and full of beef flavor.
Chuck Eye Steak, or Boneless Chuck Fillet Steak is a low-cost alternative to ribeye. It is a bit less flavorful and somewhat less tender. Use our Tender Beef Secrets to make this cut a near carbon copy of a prized ribeye!
Ball Tip Steak is a very economical cut of steak excellent for grilling, cut from the loin section of beef. Our Tender Beef Secrets will give you every reason to choose this economical cut of beef and serve it proudly to your family and guests!
Take advantage of this tremendous budget-stretching offer now! Purchase our Tender Beef Secrets today, and you’ll start saving money every time you go to your butcher or local grocer for beef. And you’ll learn the secrets to being able to serve tender, juicy, and delicious beef while you’re saving money! PLUS, you’ll be taking advantage of our best, free “how to” and learn the secrets for making delicious Hearty Vegetable Beef Soup, our wildly popular meal in a bowl you can easily make from ingredients found in any grocery store. Just Click Here to Order.
You’ll learn the secrets of these two outstanding crowd pleasers for less than the cost of one prime steak restaurant meal. Just think of it…with our Tender Beef Secrets you’ll be able to save money every time you go to the grocer or butcher for steaks and roasts. You’ll be able to serve tender, juicy, and flavorful steaks and roasts every time! For less than the cost of a restaurant-cooked prime cut steak. Just Click Here to Order
Plus, you’ll learn the secrets of making our Hearty Vegetable Beef Soup! You’ll make it from wholesome, natural ingredients. No extenders, no fillers, no artificial thickeners, no soup-in-a-can-or-box, and no depending on salt for flavor. You get all the wholesome goodness and depth of flavor from a rich variety of vegetables, lean beef, and an overall combination of ingredients that will have your taste buds hooked for life! Best of all, this heart-healthy meal in a bowl is yours free with your copy of our Tender Beef Secrets! Just Click Here to Order.
All this is yours for only $9.99. This is a value to absolutely take advantage of now. Our Tender Beef Secrets alone can save you hundreds of dollars every year!
Just Click Here to Order your copy of Tender Beef Secrets today!
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