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INCLUDED
IN A BEEF ORDER

The following list is the specifics of what is included in each type of beef share available to purchace.

Main primal sections of a beef for sale
Popular cuts that come a beef for sale

Order your beef today!

Here’s a breakdown of the main primals and available cuts from each section of the beef.

1 / Chuck (Shoulder)

  • Location: Front shoulder

  • Characteristics: Tougher, more flavorful, well-marbled

  • Best Cooking Methods: Slow cooking, braising, roasting, grinding into ground beef​

  • Cuts available:

    • Chuck Roast (Pot Roast)

    • Chuck Steak

    • Arm Roast

    • Cross Rib Roast

2 / Rib

  • Location: Upper rib section (ribs 6-12)

  • Characteristics: Tender, well-marbled, full of flavor

  • Best Cooking Methods: Grilling, roasting, searing​

  • Cuts available:

    • Rib Steaks

    • Prime Rib Roast

3 / Loin

  • Location: Middle back, behind the ribs

  • Characteristics: Most tender meat, expensive cuts

  • Best Cooking Methods: Grilling, pan-searing​

  • Cuts available:

    • T-Bone & Porterhouse Steak

    • New York Steak & Tenderloin

4 / Sirloin

  • Location: Just behind the loin, toward the rear

  • Characteristics: Less tender than the loin but still flavorful

  • Best Cooking Methods: Grilling, roasting, broiling​

  • Cuts available:

    • Top Sirloin Roast or Steak

    • Tri-Tip Roast

5 / Round (Hindquarters)

  • Location: Rear leg

  • Characteristics: Lean, less tender, good for roasting or grinding

  • Best Cooking Methods: Slow roasting, braising, grinding​

  • Cuts available:

    • Top Round Roast or London Broil or Top Round Steak

    • Bottom Round Roast or Cube Steak

    • Eye of Round Roast

    • Sirloin Tip Roast

    • Rump Roast

6 / Brisket

  • Location: Chest/breast area

  • Characteristics: Tough but becomes very tender when cooked low and slow

  • Best Cooking Methods: Smoking, braising, slow-cooking​

  • Cuts available:

    • Whole Brisket 

    • Brisket Flat and Point (cut brisket in half, only available by special request)

7 / Plate (Short Plate)

  • Location: Below the rib, near the belly

  • Characteristics: Fatty, flavorful, good for slow cooking

  • Best Cooking Methods: Braising, grilling, slow-cooking​

  • Cuts available:

    • Skirt Steak 

    • Short Ribs or Thins Cut Ribs

8 / Flank

  • Location: Lower belly

  • Characteristics: Lean, flavorful, best when marinated and cooked quickly

  • Best Cooking Methods: Grilling, broiling​​​

  • Cuts available:

    • Flank Steak 

    • Bavette

9 / Shank

  • Location: Lower leg (front and rear)

  • Characteristics: Very tough, best for soups and stews

  • Best Cooking Methods: Braising, slow-cooking​

  • Cuts available:

    • Osso Buco (cross-cut shank .. Only available on half or whole orders by special request)

    • Soup/marrow bones (used for stocks, soups)

    • Dog/knuckle bones (used for stocks, soups or given to dogs to chew on)

3 / Stew Meat

  • Location: from all over, depending

  • Characteristics: Contain connective tissue that turns into gelatin, adding richness to dishes. 

  • Best Cooking Methods: Braising, slow-cooking, pressure cooking, Dutch oven cooking

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