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A spread of assorted grilled meats and kabobs above a fire.

Your next cookout will be a knockout with these grilling tips, recipes and, of course, the fine selection and helpful service from the certified meat and seafood experts at Hy-Vee.

BEEF

CHICKEN

PORK

SEAFOOD

JUMP TO SECTION

Reasons to buy meat and seafood at hy-vee

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Hy-Vee’s highly trained staff can recommend the best cut for your needs and provide prepping and cooking advice. Experts in the Meat and Seafood Departments can also cut proteins to your specifications and steam fresh seafood for you.

SERVICE

Find everything you need to make a meal in one department. Alongside a wide selection of beef, seafood, poultry and pork, pick up the rubs, seasonings and side dishes to complement the main dish. Hy-Vee also offers seasoned and marinated proteins, plus ready-to-cook brats, burgers and Hy-Vee famous Chicken Grillers.

SELECTION

Hy-Vee takes steps to ensure only the best products reach your plate. True beef, chicken and pork are raised on Midwest family farms with no antibiotics or added hormones. Additionally, Hy-Vee is one of the only grocery stores to employ its own U.S. Department of Commerce lot inspector, who guarantees seafood freshness and flavor.

QUALITY

We’re a complete meal solution and I think customers appreciate that we’re not just the center of the plate, we’re the whole plate. We have the grilling sides and a lot of our signature sides that can go with that protein, whether it’s on the grill or in the oven. You can find a complete meal solution right in the meat department.” —Jason Pride, Hy-Vee Vice President, Meat & Seafood

THE BEST

BEEF

Hy-Vee goes the extra mile but never leaves the Midwest for its best-in-class Reserve beef that is raised on family farms and ranches. The beef is corn-fed, resulting in more marbling for better taste, tenderness and juiciness. Plus, Hy-Vee hand-picks all of its cattle—only an average of 6 out of 100 cattle meet Hy-Vee’s strict specifications for Hy-Vee Choice Reserve. Hy-Vee also offers True beef, which is vegetarian-fed and pasture-raised with no antibiotics and no added hormones.

Ask the experts in the Hy-Vee Meat Department for suggestions on the best cuts for your needs. Hy-Vee Reserve Beef is available in 3 tiers:

The best of the best! Hy-Vee Prime Reserve is a cut above the rest, with less than 10% of beef deemed good enough to earn the Prime Reserve label.

Hand-picked cuts that meet the highest standards for tenderness and flavor. Less than 10% of USDA Choice-graded beef is good enough for Hy-Vee Choice Reserve.

100% quality beef for juicy, naturally aged flavor at a budget-friendly price.

KNOW YOUR

CUTS

At Hy-Vee, find the right cut of beef for whatever meal you’re planning.

Firm texture; rich, beefy flavor; marinate before grilling.

Chuck Steak

Less tender cut; ideal for slow cooking in stews or on the barbecue.

Brisket

Includes flavorful steaks for grilling; ideal for smoking or oven-roasting.

Ribeye

Well marbled, juicy, flavorful cut perfect for grilling.

Cowboy Ribeye

Well-marbled cut from the loin; also known as Kansas City steak.

NEW YORK STRIP

T-shape bone, from the loin; divides New York strip and filet mignon.

T-BONE

Buttery, lean and the most tender; filet mignon is cut from the center.

TENDERLOIN

Lean, flavorful; best when marinated or thinly sliced for stir-fries.

FLANK

Lean, less tender cut; use for roasts, marinated steaks or ground beef.

ROUND

Flavorful, lean; best when marinated before grilling.

SIRLOIN

beef

tips from the pros

• For best flavor, look for well-marbled cuts and rich pink color. • For leaner options, choose sirloin or round. • Add more flavor to lean cuts with a marinade or rub.

Selecting Steak:

• Remove from fridge and season steak 30 minutes before grilling. • Sear one side for 60% of cooking time, the other for the remainder. • Flip steak once, using tongs (forks pierce meat and release juices).

Preparing & Grilling:

take your temperature

To gauge doneness, insert an instant-read thermometer into the side of the cut until it reaches the center. Meat will continue to cook up to 10 degrees after it is removed from heat.

125°F RARE

130°F Medium-Rare

140°F MEDIUM

150°F MEDIUM-WELL

160°F WELL DONE

“Most foods need about 30 minutes to two hours of marinating. Any longer than that could change the meat’s composition,” says Hy-Vee Executive Chef Abigayle Newberry of Lee’s Summit, Missouri. She explains that some marinades contain an enzyme that can cause meat to be mushy if overmarinated; others can make food tough.

Marinating Tip

Add flavor to roasts and steaks by applying a rub—dry or paste—of herbs and spices before cooking.

seasoning

T-Bone Steaks

with Bourbon Compound Butter

View Recipe

WINNING

CHICKEN

Hy-Vee’s Just Bare chicken is raised humanely on family farms with no antibiotics or added hormones or steroids and fed an optimal diet of vegetables and grains.

It’s all about choice when it comes to chicken at Hy-Vee. In addition to humanely-raised Just Bare:

Hy-Vee’s seasoned chicken takes care of prep work with marinated or seasoned chicken in cilantro lime, Italian, Buffalo, tomato basil, honey teriyaki, lemon pepper and butter garlic flavors.

Hy-Vee True chicken is a moist, delicious, all-natural chicken with less than 6 percent retained water. It’s raised cage-free, without artificial ingredients, preservatives or antibiotics.

Smart Chicken is air-chilled for better flavor, texture and quality.

Hy-Vee 100% Natural Fresh Chicken is minimally processed, with no artificial ingredients or added hormones or steroids.

KNOW YOUR

CUTS

In addition to whole chicken, find these popular selections at Hy-Vee.

Lean white meat from underside of chicken.

BREAST

WING

White meat; includes a drummette (drumstick-shape) and a flat (meat layered by two bones).

LEG

Darker, higher-fat meat is juicy and flavorful; also called a leg quarter.

THIGH

Darker, higher-fat meat is juicy and flavorful; also called a leg quarter.

chicken

tips from the pros

• Fresh chicken should be plump and the flesh should “give” a little when poked, then return to normal. • Look for a pinkish color, not gray. • Avoid chicken with torn skin or excess liquid in the package.

Selecting Chicken:

• Marinate chicken a few hours before grilling for a different flavor profile. • Cook with grill lid down for even heating and smokier taste. • Remove from grill, cover with foil and let rest for 5 to 10 minutes.

Preparing & Grilling:

Grill chicken to an internal temperature of 165°F. Insert a meat thermometer into the thickest portion without touching bone.

Cooking Temperature

Learn an easy way to add flavor and moisture to your bird.

Wine-Infused Chicken

Grilled Rosé Can Chicken

with Spicy Tomatillo Salsa

View Recipe

When grilling isn’t an option, Hy-Vee’s rotisserie chicken is perfectly roasted and it’s ready for a meal when you are. Plus, it has a delicious home-cooked taste you can depend on.

rotisserie chicken: a real time-saVER

PREMIUM

PORK

Midwest Pork is top-quality pork raised on more than 400 farms throughout Hy-Vee’s 8-state region. Cuts are selected, hand-trimmed and locally packaged for superior taste and tenderness. True Pork is raised on family farms and fed a vegetarian diet with no beef or poultry byproducts. Duroc Pork is a premium pork featuring exceptional marbling with rich and robust flavor. Similar to True products, it is all natural, vegetarian fed and raised crate-free and with no added hormones or antibiotics.

Find the best pork at Hy-Vee.

KNOW YOUR

CUTS

Loin chops or rib chops with bone removed; grill or cut into strips and stir-fry.

boneless top loin chop

Cut near center of loin; T-shape bone divides loin meat and tenderloin muscle; grill, broil or oven-roast.

loin chops

Cut from center of loin with two halves like a book; grill, pan-fry or oven-roast.

boneless butterfly chop

pork

tips from the pros

• Choose pork that is pinkish-red. • For more flavor, look for pork with marbling or small flecks of white fat.

Selecting Pork:

• Coat grill with vegetable oil to avoid sticking, then grill over medium heat, turning once. • If basting, apply during the last few minutes of grilling to avoid burning. • Use a digital thermometer to gauge doneness.

Preparing & Grilling:

Today’s cuts of pork are lean, so it’s important not to overcook them. Use a meat thermometer to ensure pork cuts reach an internal cooking temperature of 145°F and ground pork reaches 160°F, with three minutes rest time.

Pork Safety

Blue Cheese Stuffed Buffalo

Pork Chops

View Recipe

This trusty pan has a lot of uses on the grill. Roast or char vegetables, cook delicate fish, keep drumsticks from sticking to the grill or sear pork chops to preserve moisture and tenderness.

lodge cast iron skillet

SUPERIOR

SEAFOOD

The Hy-Vee Meat & Seafood Department has an unbeatable selection of seafood—all raised in a responsible manner. One example: Bristol Bay Sockeye Salmon, harvested in the pristine waters of Bristol Bay, Alaska. This wild sockeye salmon has distinctively rich flavor, firm texture and deep red flesh that stays bright when cooked. Value-added service is a Hy-Vee trademark. “If you want shrimp to take home tonight but don’t want to prepeare it, we’ll steam that for you—or crab legs or lobster tails or whatever you choose,” says Hy-Vee Vice President of Meat and Seafood Jason Pride.

seafood

TO SELECT at HY-VEE

Mildly sweet with moist, dense texture; bake, broil, fry or sauté.

Catfish

King and sockeye have high-fat, deep, rich flesh; coho has a delicate flesh.

Salmon

Sweet-tasting and lean, it has thick, meaty flesh; bake, broil or grill.

Halibut

Mild and sweet-tasting, it has a slightly firm, flaky texture; bake, broil, sauté or fry fillets.

Tilapia

Firm, flaky, moist and sweet, cod adapts to most cooking methods; sauté, bake, grill or fry.

Cod

TYPES OF FISH

Choose from Alaska Snow, Alaska King or Dungeness crab legs; grill on medium-high direct heat.

CRAB

Available raw or cooked, shrimp takes on more flavor from marinades and smoke from the grill; when grilling, use a skewer or grill basket.

SHRIMP

Choose from whole cooked American lobster, cold water lobster tail or spiny lobster tails; grill on a plank over medium heat.

lobster

Select from fresh sea scallops or previously frozen bay scallops; grill over medium heat on a skewer or directly on the grill, using tongs to turn halfway through.

scallops

Hy-Vee seafood bearing the Responsible Choice symbol is caught or farmed responsibly, ensuring production can be maintained or increased for generations to come without jeopardizing affected ecosystems. Furthermore, Hy-Vee’s seafood sourcing is third-party verified by FishWise, a sustainable seafood consultancy that promotes the health of ocean ecosystems.

responsible choice seafood

WE'RE HERE TO HELP Ask the certified experts in the Hy-Vee Seafood Department for suggestions on what seafoods to try.

See how easy it is to use a piece of cedar for perfectly grilled fish.

Flavorful Planks

Hot Honey and Miso-Glazed

Halibut

View Recipe

READY TO

GRILL

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Make prep work easy with Hy-Vee premade kabobs, available in a variety of medleys and marinades.

kabobs at the ready

For a smoky flavor, place cheese-stuffed, bacon-wrapped Hy-Vee Famous Chicken Grillers directly on the grill grate and cook over medium heat.

These grillers are thrillers

specialty items

awesome taste awaits in the meat case at hy-vee!

It’s important to season your grill grate every time you use the grill. Brush off excess food, then coat with vegetable or canola oil. Wipe off any excess with a paper towel. Place it back onto the grill and crank up to high heat for 15 to 20 minutes or until the oil starts to smoke. The grate should be dark in color.” — Abigayle Newberry, Hy-Vee Executive Chef, Lee’s Summit West, MO

hy-vee famous chicken grillers

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hy-vee brats & Bratwurst burgers

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seafood steaks

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hy-vee gourmet steakhouse burgers

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Learn about some popular cuts of pork and the best way to cook them.

Lean, boneless roast; one of the most tender cuts of pork; grill, oven-roast, sauté, skewer or stir-fry.

tenderloin

Cut from rib section of loin with more fat than loin chops; less prone to drying out; grill, broil or oven-roast.

rib choP

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Leg

Wing

Back

Thigh

Tenderloin

Breast

Fore Shank

Short Plate

Chuck

Ribs

Sirloin

Loin

Round

Brisket

Flank

Side Bacon

Rib Bacon

Hock

Belly Bacon

Pinic Shoulder

Boston Shoulder

Hams

Back Ribs

Center Loin

Sirloin

Spare Ribs

Tenderloin

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Wine-Infused Chicken

Learn an easy way to add flavor and moisture to your bird.

The Hy-Vee Meat & Seafood Department has an unbeatable selection of seafood—all raised in a responsible manner.

Flavorful Planks

See how easy it is to use a piece of cedar for perfectly grilled fish.

Learn More

Shop Now