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Market District Certified Angus Beef®

Weekends during football season are all about fun, friends & family ... and, great food! On game day, serve your fellow football fans the flavorful favorites they crave! Try steaks, burgers, meatballs, nachos, poppers, and more — all featuring the robust, game-winning Certified Angus Beef® brand, available at Giant Eagle.

Starting Lineup


MARBLING: The key to all good steaks is marbling. It’s those little white flecks within the meat that are packed with flavor. They’ll melt when you cook and baste the beef from the inside out. So the next time you’re in Giant Eagle looking for that perfect steak to take home, look for two things – those little white flecks and the Market District Certified Angus Beef® brand.


TURN UP THE HEAT: Before cooking your steaks on game day, make sure you start with a raging grill. If your steak doesn’t sizzle when it hits the grate, wait until it gets hotter. A hot grill gives steaks that perfect sear, enhancing every bite and adding to the wow factor!


Making the Right Play


PATIENCE: Let your grill do the work. Just place the meat on the grate, and let it be. Moving your steaks too frequently makes them lose their natural juices and they can dry out — and you won’t get that sear that enhances every bite. Leave them be for a couple minutes, and when the steak naturally releases from the grate, you’ll know it’s time to flip. Remember, once you flip, your steak will cook faster on the other side. So be patient. Your guests will appreciate it.


FORK FACTOR: Forks are for eating, not for grilling. So when you’re standing over your grill, make sure you’re using tongs or a spatula to turn your premium Market District Certified Angus Beef® brand steaks and burgers. Piercing the beef with a fork will allow all those flavorful juices to spill out into your grill, and that can leave you with a tough, dry piece of meat.


Winning the Game

READ IN AN INSTANT: There’s only one way to truly tell if your steaks and burgers are cooked to your perfect degree of doneness — and no, that doesn’t mean cutting into them while cooking. Use an instant-read thermometer — just insert it at the thickest part of the steak or burger and know the exact temperature of your dinner.

REST ASSURED: When you remove your steaks and burgers from the grill, don’t serve them just yet. Instead, cover them with aluminum foil and let them rest for a few minutes on a cool plate. This allows the juices to redistribute evenly throughout the meat, ensuring each bite is flavorful and juicy.

TOP IT: Whether you’re cooking a juicy Market District Certified Angus Beef® brand steak or burger, kick it up a notch. Think about topping your steaks and burgers with blue cheese, portabella mushrooms or maybe even a classic chimichurri or steak butter.


Two great recipes from Certified Angus Beef® brand


Jalapeno Beef Poppers

Jalapeño Beef Poppers

Kick off your spread with a beefy, cheesy appetizer!

Serves: 42


Jalapeño Beef Poppers

  • 2 lbs. Certified Angus Beef® ground chuck
  • 12 oz. shredded Cheddar cheese
  • 6 jalapeños, seeded and minced
  • 1 Tbsp. salt
  • 1 Tbsp. fresh ground black pepper
  • 1 tsp. whole mustard seeds
  • 12 eggs
  • 1 cup plain bread crumbs
  • 1 cup panko bread crumbs
  • Frying oil as needed

Honey Lime Crème Fraiche

  • 8 oz. sour cream
  • Juice and zest of 1 lime
  • 2 Tbsp. honey
  • 2 Tbsp. minced cilantro
  • Serve with Jalapeño Beef Poppers


Combine ground beef, cheese, jalapeños, salt, pepper and mustard seeds in a large mixing bowl. Portion by hand into 42 “popper” shape balls, approximately 1 oz. each.


Crack and whisk eggs; put in a shallow dish. Combine bread crumbs and put in a second shallow dish.


Combine all ingredients for the Honey Lime Crème Fraiche and mix well.


Prepare a pot with frying oil; heat to 325°F. Roll poppers in egg mix, 6-8 at a time, roll in bread crumbs; repeat. Deep fry 4 minutes in batches. Allow to dry on paper towels; serve warm with Honey Lime Crème Fraiche for dipping.


Game Day Steak Chili

Game Day Steak Chili

Looking for a gameday chili recipe? Try this hearty recipe with steak cubes!

Serves: 8-10


  • 3 pounds Certified Angus Beef® bottom round roast, cut into ½-inch cubes
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon fresh cracked black pepper
  • ¼ cup canola oil
  • 3 large onions, diced
  • 4 cloves garlic, minced
  • 2 to 3 jalapeño peppers, seeded and finely diced
  • 3 Tbsp. chili powder
  • 1 Tbsp. brown sugar
  • 1 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 1 (28 oz.) can chopped tomatoes
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (4.5 oz.) can chopped green chiles
  • Optional toppings: avocado slices, diced green peppers, shredded Cheddar cheese, diced scallions or sour cream


Heat oil in a large sauté pan over high heat. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transfer beef to slow cooker after browning.


Add onions, garlic and jalapeños to the pan. Cook for 5 minutes over medium heat until pan comes clean from the softening onions. Transfer to slow cooker. Stir in chili powder, sugar, cumin, oregano, tomatoes, beans and green chiles. Cover and cook on low for 3-½ to 4 hours.


Serve and garnish with optional toppings. Goes great with cornbread.