The Quick, Easy Way to Find the Perfect Meat

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Iowa Pork Chops

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Finding the perfect meat is easy. Just choose one below to see more selections along with cooking tips, recipes, and more!

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Flank Steak

View Prepared Meat View Unprepared Meat

AKA:
Jiffy Steak

Meat Experts Tip: To increase tenderness, marinate for two to four hours and carve across the grain into thin slices after cooking.

Preferred Cooking Method:
Grill

Other Cooking Methods:
Broil, Braise

Cooking Temps:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+

Recipes:
Flank Steak Pinwheels
Beef Chimichangas

Nutritional Information
Per 3-ounce cooked serving: 158 calories; 6 g fat (3 g saturated fat; 2 g monounsaturated fat); 24 g protein; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.5 mg iron; 4.3 mg zinc

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New York Strip Steak

View Prepared Meat View Unprepared Meat

AKA:
Kansas City Strip, Strip Loin, Shell Steak, Boneless T-Bone

Meat Experts Tip: This steak is a boneless version of a T-bone. One of the 29 lean cuts of beef, it is tender and requires less time to cook than a T-bone.

Preferred Cooking Method:
Grill

Other Cooking Methods:
Skillet, Broil

Cooking Temps:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+

Recipes:
New York Strip Steak with Spiced Mushrooms

Nutritional Information
Per 3-ounce cooked serving: 155 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 25 g protein; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.6 mg iron; 4.6 mg zinc.

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Prime Rib Roast

View Prepared Meat View Unprepared Meat

AKA:
Ribeye Roast, Rib Roast, Standing Rib Roast, Newport Roast

Meat Experts Tip: This flavor-packed roast is ultra tender and juicy. It is best suited for special occasions and large family-style meals.

Preferred Cooking Method:
Oven

Other Cooking Methods:
Braise

Cooking Temps:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+

Recipes:
Simple Petite Sirloin Roast
Peppery Rib Roast

Nutritional Information
Per 3-ounce cooked serving: 166 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 25 g protein; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.6 mg iron; 4.7 mg zinc

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Ribeye Steak

View Prepared Meat View Unprepared Meat

AKA:
Spencer Steak, Market Steak, Delmonico, Beauty Steak

Meat Experts Tip: This generously marbled steak cooks juicy with a rich flavor. Ask your meat expert for at least a 1" thick steak for medium to medium-rare doneness.

Preferred Cooking Method:
Grill

Other Cooking Methods:
Broil, Skillet

Cooking Temps:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+

Recipes:
Garlic and Herb Ribeye Steak

Nutritional Information
Per 3-ounce cooked serving: 165 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 25 g protein; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.6 mg iron; 4.7 mg zinc

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Shoulder Tender

View Prepared Meat View Unprepared Meat

AKA:
Petite Shoulder Tender

Meat Experts Tip: The shoulder tender is a boneless steak that is lean, yet juicy; no marinades are required. This steak is best cooked medium to medium-rare.

Preferred Cooking Method:
Skillet

Other Cooking Methods:
Broil

Cooking Temps:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+

Recipes:
Roasted Shoulder Tender Crostini with Wasabi Sour Cream

Nutritional Information
Per 3-ounce cooked serving: 150 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 22 g protein; 0.5 mg vitamin B6; 4.4 mcg vitamin B12; 2.2 mg iron; 4.5 mg zinc

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Top Sirloin Steak

View Prepared Meat View Unprepared Meat

AKA:
Sir Butt, Sirloin Butt, Family Steak

Meat Experts Tip: The top sirloin is composed of the Top of Iowa Steak (the larger portion) and the Sirloin Strip (the smaller portion). This steak is well flavored and lean, making it very versatile. It is usually larger in size, so it's great for sharing.

Preferred Cooking Method:
Grill

Other Cooking Methods:
Broil

Cooking Temps:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+

Recipes:
Steak and Tomato Salad
Beef Chimichangas

Nutritional Information
Per 3-ounce cooked serving: 156 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 26 g protein; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 1.7 mg iron; 4.9 mg zinc

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T-Bone Steak

View Prepared Meat View Unprepared Meat

AKA:
Bone-In Strip Steak, Club Steak

Meat Experts Tip: The T-bone consists of two tender steaks connected by a T-shaped bone. The top loin (strip) steak is the larger side, while the smaller side is the tenderloin steak. The size of the tenderloin steak is used to differentiate a porterhouse steak from a T-bone steak (a porterhouse is larger). On a T-bone, the tenderloin steak can be no less than ½ inch in diameter.

Preferred Cooking Method:
Grill

Other Cooking Methods:
Broil, Skillet

Cooking Temps:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+

Recipes:
Grilled Steak with Colorful Peppers

Nutritional Information
Per 3-ounce cooked serving: 161 calories; 7 g fat (3 g saturated fat; 4 g monounsaturated fat); 22 g protein; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 3.1 mg iron; 4.4 mg zinc

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Top of Iowa Sirloin Steak

View Prepared Meat View Unprepared Meat

AKA:
Top of Nebraska Sirloin, Hip Steak, Butt Steak

Meat Experts Tip: This is the "heart" of the sirloin. One the most versatile steaks in the counter, it works great for stir fry, fajitas, kabobs, and more. This steak, as with any, should be allowed to rest for 5 minutes after cooking to retain the juices.

Preferred Cooking Method:
Grill

Other Cooking Methods:
Broil

Cooking Temps:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+

Recipes:
Top Sirloin Steak with Asparagus and Tomato Orzo

Nutritional Information
Per 3-ounce cooked serving: 156 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 26 g protein; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 1.7 mg iron; 4.9 mg zinc

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Sirloin Strip Steak

View Prepared Meat View Unprepared Meat

AKA:
Sirloin Cap, Mock Tri-Tip

Meat Experts Tip: This steak is the most tender part of the sirloin. Although it's not as robust as a ribeye, the sirloin strip steak is lean and easier to trim.

Preferred Cooking Method:
Grill

Other Cooking Methods:
Skillet

Cooking Temps:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+

Recipes:
Garden Herb Sirloin Strip Steak

Nutritional Information
Per 3 ounce cooked serving: 143 calories; 4 g fat (2 g saturated fat; 2 g monounsaturated fat); 25 g protein; 0.5 mg vitamin B6; 3.6 mcg vitamin B12; 2.4 mg iron; 6.2 mg zinc.

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Flat Iron Steak

View Prepared Meat View Unprepared Meat

AKA:
Top Blade Steak, Book Steak, Lifter Steak

Meat Experts Tip: The flat iron is the second most tender cut of beef steak. It does not require a marinade as it is lean and tender.

Preferred Cooking Method:
Skillet

Other Cooking Methods:
Grill

Cooking Temps:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+

Recipes:
Michelob AmberBock Flat Iron Steak

Nutritional Information
Per 3-ounce cooked serving: 189 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 21 g protein; 0.3 mg vitamin B6; 5.0 mcg vitamin B12; 2.4 mg iron; 7.7 mg zinc

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Boneless Chicken Breast

View Prepared Meat View Unprepared Meat

AKA:
Boneless Chicken Breast

Meat Experts Tip: Have your meat expert trim the breasts and remove the connecting tissue between the two breasts. This will make for the best cooking experience. A quick and easy way to prepare delicious and moist chicken breast is through the use of a counter top press grill or panini maker. The heat from both the top and bottom ensure a short cook time to reach the necessary 165°F internal temperature. The quick process helps this lean piece to retain moisture.

Preferred Cooking Method:
Grilling

Other Cooking Methods:
Roasting, Baking, Frying, or Poaching

Cooking Temps:
Needs to reach 165°F with 3 minute rest period

Recipes:
White Chicken Chili
Buffalo Chicken Dip
Buffalo Wings
Chicken Curry Salad in Wheat Pie
Chicken Burrito
Spicy Chicken and Sweet Potato Stew
Black Bean and Chicken Quesadillas
Homemade Chicken Nuggets/Strips
Quick Chicken Pot Pie
FlatOut® Whole Grain Chicken Wrap
Greek Chicken Salad
Chicken Caesar Salad
Chicken Tortilla Soup
Chicken and Vegetable Stir-Fry

Nutritional Information
Per 3 ounce cooked serving with skin - Roasted : 170 calories; 7 g fat (2 g saturated fat); 25 g protein.

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Chicken Leg Quarter/Thigh

View Prepared Meat View Unprepared Meat

AKA:
Chicken Leg Quarter/ Thigh

Meat Experts Tip: Have your meat expert cut your hind quarter into 2 pieces for easier cooking. The result will be a drumstick and a thigh. If you choose to grill this piece, remove any excess fat or skin prior to cooking to avoid flare up. Your meat expert would be more than happy to take care of this for you....just ask.

Preferred Cooking Method:
Roasting, baking, or frying

Other Cooking Methods:
Grilling or poaching

Cooking Temps:
Needs to reach 165°F with 3 minute rest period.

Recipes:
Maple-Mustard Baked Chicken
Stuffed Chicken Thighs Braised in Tomato Sauce

Nutritional Information
Per 3 ounce cooked serving with skin- roasted: 210 calories; 13g fat (3.5 g saturated fat); 21 g protein.

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Chicken Wing

View Prepared Meat View Unprepared Meat

AKA:
Chicken Wing

Meat Experts Tip: Chicken wings found in your fresh meat case are the whole wing. The appearance is different than what you would find in a restaurant or in the freezer section. If you prefer, have your meat expert split this in half to make a drummette and a wingette. Chicken wings are usually enjoyed as an appetizer or "party food". Your choice of sauce or dry rub can change your eating experience. Ask your meat expert for suggestions on sauces or dry rubs that may be available in your store.

Preferred Cooking Method:
Grilled or barbecued

Other Cooking Methods:
Roasting, baking or frying

Cooking Temps:
Needs to reach 165°F with 3 minute rest period

Recipes:
Jalapeño Apple Hot Wings
Sweet and Spicy Chicken Wings

Nutritional Information
Per 3 ounce cooked serving with skin- roasted: 240 calories; 16 g fat (4.5 g saturated fat); 23 g protein.

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Chicken Drumstick

View Prepared Meat View Unprepared Meat

AKA:
Drumstick, Chicken Legs

Meat Experts Tip: Coat with a spice mixture and grill over direct heat to get a sear before finishing them over indirect heat. As with any chicken, the easiest way to see when the meat is cooked is to pierce it and the juice runs out clear. A more thorough method would be to use a meat thermometer. To do this, place the thermometer in the thickest part of the meat without hitting the bone. Internal temperature should read 165°F.

Preferred Cooking Method:
Frying or grilled

Other Cooking Methods:
Baking or roasting

Cooking Temps:
Needs to reach 165°F with 3 minute rest period.

Recipes:
Caribbean Jerk Chicken

Nutritional Information
Per 3 ounce cooked serving with skin- roasted: 180 calories; 9 g fat (2.5 g saturated fat); 21 g protein.

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Bone-In Chicken Breast

View Prepared Meat View Unprepared Meat

AKA:
Chicken Breast

Meat Experts Tip: Chicken may be frozen in its original packaging or repackaged. To give the meat extra protection from freezer burn, it can be placed in a freezer bag or wrapped in tin foil. An easy way to be prepared for any recipe that calls for cooked chicken is to poach chicken in the microwave ahead of time and have it stored in the freezer. To do this, place four chicken breast halves, skin side up, in a 12x8-inch (2 quart) microwave-safe baking dish, with the thickest portions placed toward the outside edges of the

Preferred Cooking Method:
Baking or frying

Other Cooking Methods:
Roasting, poaching or grilling

Cooking Temps:
Needs to reach 165°F with 3 minute rest period.

Recipes:
White Chicken Chili
Buffalo Chicken Dip
Buffalo Wings
Mini Chicken Enchiladas
Chicken Curry Salad in Wheat Pie
Chicken Burrito
Spicy Chicken and Sweet Potato Stew
Black Bean and Chicken Quesadillas
Homemade Chicken Nuggets/Strips
Quick Chicken Pot Pie
FlatOut® Whole Grain Chicken Wrap
Greek Chicken Salad
Chicken Caesar Salad
Chicken Tortilla Soup
Chicken and Vegetable Stir-Fry

Nutritional Information
Per 3 ounce cooked serving with skin- roasted: 170 calories; 7 g fat (2 g saturated fat); 25 g protein.

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Whole Chicken

View Prepared Meat View Unprepared Meat

AKA:
Whole Fryer, Roasting Chicken

Meat Experts Tip: Poultry needs to be cooked to 165 degrees F with a 3 minute rest period. Oven roasting a whole chicken in a 350 degree F oven will take approximately 15-20 minutes per pound. Leftover chicken can be used for quick meals later.

Preferred Cooking Method:
Baking

Other Cooking Methods:
Roasting, rotisserie, barbecue or frying

Cooking Temps:
Needs to reach 165°F with 3 minute rest period

Recipes:
Blue Moon Chicken
Beer Can Chicken

Nutritional Information
Per 3 ounce cooked serving with skin- roasted 200 calories, 11 grams fat, (3 grams saturated fat), 23 grams protein.

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Butterfly Chop

View Prepared Meat View Unprepared Meat

AKA:
America's/Top Loin Pork Chops/ Strip Loin Chops

Meat Experts Tip: Boneless pork will provide you with the best value for your dollar by not having any bone waste. The thicker the chop, the more juicy it will be when cooked. Look for a strong pink color in your pork chop with good marbling to provide the most satisfying experience.

Preferred Cooking Method:
Grill

Other Cooking Methods:
Bake, Pan Fry

Cooking Temps:
Needs to reach an internal temperature of 145°F with a 3 minute rest period

Recipes:
Fast and Easy Garlic and Lime Butterfly Pork Chops
Grilled Pork Parmesan

Nutritional Information
Per 3 oz cooked (roasted) serving- 173 calories, 5.2 g fat, 1.8 g sat fat, 61 mg cholesterol

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Iowa Pork Chops

View Prepared Meat View Unprepared Meat

AKA:
Iowa Chops; Bone-In Chops, Porterhouse Chop

Meat Experts Tip: The Iowa Chop is the pork version of the porterhouse steak. The bone-in this chop helps it retain moisture. An Iowa Chop is cut at least 1 ¼ inches thick with the tenderloin still attached. These are best for grilling or baking.

Preferred Cooking Method:
Grilling or Baking

Other Cooking Methods:
Pan Frying or Broiling

Cooking Temps:
Needs to reach an internal temperature of 145°F with a 3 minute rest period

Recipes:
Mexicali Pork Chops
Braised Pork with Peppers and Onions
Bacon-Pork Chops with BBQ Glaze

Nutritional Information
Per 3 oz cooked (Broiled/Grilled) serving- 153 calories, 6.2 g fat, 1.8 g sat fat, 72 mg cholesterol

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Boneless Pork Loin Slice

View Prepared Meat View Unprepared Meat

AKA:
Pork Tenderloin Sandwich, Tenderized Loin Slice

Meat Experts Tip: The loin slice is the basis for the State Fair favorite, the pork tenderloin sandwich. Generally cut thin and tenderized twice, this tender (and lean) cut will hold its form when flattened out to near paper thinness. Ask your meat expert for a good breading mix to help make your sandwich really stand out.

Preferred Cooking Method:
Fry

Other Cooking Methods:
Skillet, Oven

Cooking Temps:
Cook to 145°F Fahrenheit with a 3 minute rest time

Recipes:
Bacon-Pork Chops with BBQ Glaze
Grilled Pork Parmesan
Braised Pork with Peppers and Onions

Nutritional Information
Per 3-ounce cooked serving- broiled: 180 calories; 9 g fat (3 g saturated fat); 22 g protein; 4% daily value of iron.

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Pork Steak

View Prepared Meat View Unprepared Meat

AKA:
Pork Blade Steak, Pork Shoulder Steak

Meat Experts Tip: Pork steaks are abundant in flavor because of all the marbling they contain. Moist and tender, this economically priced cut is generally 3/4" to 1" thick, making it perfect for the grill. Try a dry rub to add a little more zip to your steak.

Preferred Cooking Method:
Grill

Other Cooking Methods:
Braise, Oven

Cooking Temps:
Cook to 145°F with a 3 minute rest time.

Recipes:
Ginger, Soy and Sherry Soaked Pork Steak

Nutritional Information
Per 3-ounce cooked serving, roasted: 220 calories; 15 g fat (6 g saturated fat); 21g protein; 8% daily value of iron.

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Loin Cut Chops

View Prepared Meat View Unprepared Meat

AKA:
Tenderloin Chop

Meat Experts Tip: The center cut chop is 3/4 - 1" thick. The bone in this chop helps it retain moisture. Because this chop is thinner, it can be cooked in many different ways.

Preferred Cooking Method:
Grilling, Baking, Pan Frying

Other Cooking Methods:
Broiling

Cooking Temps:
Needs to reach an internal temperature of 145°F with a 3 minute rest period

Recipes:
Mexicali Pork Chops
Bacon-Pork Chops with BBQ Glaze
Braised Pork with Peppers and Onions

Nutritional Information
Per 3 oz cooked (Broiled/Grilled) serving- 153 calories, 6.2 g fat, 1.8 g sat fat, 72 mg cholesterol

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Baby Back Ribs

View Prepared Meat View Unprepared Meat

AKA:
Loin Back Ribs

Meat Experts Tip: These bone-in ribs are juicy and tender. Be sure to remove the membrane from the back of the rib to ensure tenderness; your local meat experts can also do this for you at the meat counter.

Preferred Cooking Method:
Grill

Other Cooking Methods:
Broil, Bake

Cooking Temps:
Needs to reach an internal temperature of 145°F with a 3 minute rest period

Recipes:
BBQ Baby Back Ribs

Nutritional Information
Per 3 oz raw serving: 224 calories, 16 g total fat, 6 g saturated fat, 87 mg sodium, 69 mg cholesterol, 0 g carbohydrate, 0 g fiber, 19 g protein.

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Cod

View Prepared Meat View Unprepared Meat

AKA:
Cod Loin, Cod fillet

Meat Experts Tip: Cod is a mild, dense, white fish that can be cooked in a variety of ways. It cooks to be a light, delicate "melt in your mouth" fish that should be easy to flake apart with a fork when done.

Preferred Cooking Method:
Broiled

Other Cooking Methods:
Baked, grilled or poached

Cooking Temps:
145°F or until flesh is opaque and separates easily with a fork

Recipes:
Cod with an Italian Crunch

Nutritional Information
Per 3-ounce serving raw (USDA): 70 calories; 0.6 g total fat; 0.1 g saturated fat; 37 mg cholesterol; 46 mg sodium; 0 g carbohydrate; 0 g fiber; 15 g protein

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Salmon

View Prepared Meat View Unprepared Meat

AKA:
Salmon Fillet, Salmon Side, Whole Salmon, Salmon Steak

Meat Experts Tip: Salmon is a healthy choice because it is high in protein, Omega-3 fatty acids and vitamin D. Try cooking salmon with the skin on as it helps the fish retain moisture. This also keeps it from flaking apart while cooking.

Preferred Cooking Method:
Grill

Other Cooking Methods:
Broil, Poach, or Bake

Cooking Temps:
145°F or until it separates easily with a fork

Recipes:
Cedar Plank Salmon
Blackened Salmon Sandwiches
Foil Baked Salmon
Lemon Salmon

Nutritional Information
Per 3-ounce raw: 121 calories; 4.7 g total fat; 1 g saturated fat; 45 mg cholesterol; 95 mg sodium; 0 g carbohydrate; 0 g fiber; 18 g protein

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Tilapia

View Prepared Meat View Unprepared Meat

AKA:
"Saint Peter's Fish" or "Aquatic Chicken" (because of it's mild taste and easily/quickly raised)

Meat Experts Tip: Very mild and light in flavor. Can be used for just about any fish recipe because it does not have an overpowering fish taste - Great source of protein, but lacking in the omega-3 fatty acids (this depends on the diet it was raised on)

Preferred Cooking Method:
Skillet

Other Cooking Methods:
Broil, Bake, Grill

Cooking Temps:
145°F or until flesh is opaque and separates easily with a fork

Recipes:
Blackened Tilapia
Tilapia Taco with Fresh Salsa
Baked Parmesan Tilapia
Tilapia Fillets with Garden Vegetable Sauce
Lemon Butter Tilapia

Nutritional Information
Per 3 ounce raw (USDA): 87 calories; 2 g total fat; 1 g saturated fat; 56 mg cholesterol; 58 mg sodium; 0 g carbohydrate; 0 g fiber; 22 g protein

Beef
Chicken
Pork
Fish
Flank Steak
New York Strip Steak
Prime Rib Roast
Ribeye Steak
Shoulder Tender
Top Sirloin Steak
T-Bone Steak
Top of Iowa Sirloin Steak
Sirloin Strip Steak
Flat Iron Steak
Boneless Chicken Breast
Chicken Leg Quarter/Thigh
Chicken Wing
Chicken Drumstick
Bone-In Chicken Breast
Whole Chicken
Butterfly Chop
Iowa Pork Chops
Boneless Pork Loin Slice
Pork Steak
Loin Cut Chops
Baby Back Ribs
Cod
Salmon
Tilapia

What People are Saying

I save money shopping at Fareway's meat counter! My favorite butchers cut and trim my meat so it's meal-ready. If I am cooking fajitas I have the butcher slice my chicken and write "fajita" on it. My meat is ready to go after a long day of work!

Kate - Ankeny, IA

I've been a customer for 12 years. They're happy to tenderize, cut or wrap meat any way you want. I love the personal touch. The manager always remembers our names and asks how the kids are doing. It makes me feel like I'm part of the Fareway family.

Shawna - Grimes, IA

Everyone behind the counter calls me by name, asks me how I'm doing and always has a positive attitude towards their customers. They are fast, efficient, committed and always eager to please. I wouldn't shop at another grocery store if we had one!

Brooke - Jefferson, IA

Welcome to Fareway' s virtual meat counter, a friendly place to learn about different cuts of meat, discover expert tips from our meat experts and connect to delicious recipes.

Our markets are an American Midwest tradition, putting quality and service first. Fresh cuts of USDA Choice beef, all-natural pork and chicken fill the case along with other specialty items. We work closely with our processors to ensure every shipment meets our rigorous quality standards. Staff at the market are happy to answer your questions and offer up tips to help you get the most from your Fareway meat selection.

We hope you enjoy our virtual market and welcome you to step right up to the counter at your local Fareway.