Grilling Tips

Our Price Chopper butchers know beef - here are some of their tips on grilling up delicious beef.

For steaks a half-inch or thicker, insert an instant-read thermometer from the side, so it gets to the thickest part of the center of the steak, not touching bone or fat. Here's what the thermometer should read for different "donenesses" of meat:

  • Medium Rare = 145 degrees
  • Medium = 160 degrees
  • Well Done = 170 degrees

Click here for instructions on using a meat thermometer. 

Let your fresh-grilled steaks rest for three minutes to seal in juices. Then enjoy!

Cook ground beef to an internal heat of 160 degrees. Insert an instant-read thermometer into the center or thickest part of a meatloaf - or horizontally from the side to the center of hamburger patties. Color is not always a reliable indicator - the nitrate content of ingredients like onions or peppers can cause beef to stay pink even when it reaches 160 degrees.

For roasts, insert an oven-proof meat thermometer prior to cooking into the thickest part of the roast - but not into fat or touching bone. Keep it in throughout the process. Or you can insert an instant-read thermometer toward the end of cooking for about 15 seconds. Remove the thermometer and keep cooking if needed.