Want the best steak?
Start with the best cow.
When it comes to having beef that’s flavorful and tender, Lowes Foods Beef Shoppe is a cut above. In addition to being backed by our Quality Promise, our beef meat is Certified Angus Beef®. With its unrivaled flavor, juiciness and tenderness, each cut meets or exceeds ten standards for quality. So you can be sure you're getting beef that tastes like no other. What’s more, our friendly butchers are trained to help you select, season and prepare any type of beef like a professional and to provide advice as sharp as knives. Your next extraordinary meal begins here.
Certified Angus Beef is a cut above the rest! Only 1% of Angus Beef Makes the cut to Prime Grade and provides the most consistent flavorful US beef available.View Circular
Try our Divine Cut, dry aged beef which is aged for a minimum of 14 days. This meat offers our guests the finest quality Certified Angus Beef steaks so that every bites is a slice of heaven.View Circular
Select a cut for more information
An affordable cut that’s tasty and tender. For many meat lovers, the flat iron is the best value in a steak.
A tough cut that softens with a slow cooking method. Marinate overnight as a steak or for kebabs.
Popular for pot roast and shredded beef. Grind for a great burger. With more fat, it has more flavor when braised properly.
Makes the best tasting soup, chili or even stew. Cook it slow for maximum flavor and tenderness.
Combines great flavor with a tender texture. Looking to impress others with a steak dinner? The ribeye is your cut.
Well-marbled with fat, but can be chewy if not prepared correctly. Flavorful, tender ribs take a few hours to cook.
The king of big beef cuts, often called a “standing” rib roast. Season well then roast on rib bones to medium-rare perfection.
Larger and meatier than pork ribs, perfectly cooked beef short ribs will have meat that slides off the bones. Slow cook for best results.
Actually two steaks connected by a t-shaped bone, the larger being a strip steak and the smaller being a filet mignon. Top notch steak.
One of the highest quality steaks along with the porterhouse, the t-bone includes less of the filet mignon but is still huge on flavor.
Cut from the tenderloin of the cow, this is one of the most tender and most popular steaks around. Thick, juicy and all-around delicious.
Cut from a little-used muscle on the loin, this steak is very tender, though less so than filet or ribeye. Perfect for any occasion.
Lean yet has excellent flavor when grilled indirectly for about 40 minutes (do not cook past medium because of low fat content).
Very juicy and flavorful if not overcooked. Look for a leaner cut, as fatter sirloin steaks tend to have a lot of gristle.
When marinated and roasted, this lean cut can become very tender and delicious.
A common choice for pot roast, this cut of meat is from the muscular area of the cow, so cook it low and slow for best results, 25-40 mins/lb.
Often labeled London Broil, this steak will need marinating to create tenderness. Lots of flavor for a low price — delicious prepared right!
A very lean cut, flank steak requires marinating and grilling or braising to soften. Ideal for fajitas or stir fry.
Similar to the flank steak, skirt steak needs to be tenderized by marinating and grilling. Skirt is often used to make carne asada.
Shank tends to be tough, dry and sinewy, so it is best when cooked for a long time in moist heat. Great as a low-cost base for beef stocks.
Often used for corn beef, pastrami and barbecue, brisket requires slow cooking to make the meat more tender and bring out the rich flavor.
Lowes Foods will refund your purchase and replace any premium beef shoppe product if you're not fully satisfied. It's more than our word. It's our promise.
The Butchery at Lenior, NC is a unique preparation venue featuring a staff of well-trained butchers, dedicated to making sure that only the best cuts make it to your table.
Mix this simple recipe in a shaker, then season liberally to turn that meat into a masterpiece.
Remove steaks from the grill at these temps, then let steaks rest for 2 minutes before cutting.
Get to know your cow before you eat it. This chart is Beef 101, a must-have for any meathead.
Many seasoned chefs swear by this method for checking steak doneness. Download this handy guide and go pro.