Quality Homegrown Beef From Our Family To Yours!
0 Items ($0.00)

Identifying Your Cuts


There are 8 main primal cuts of beef that are then cut down into portion cuts.  These primal cuts include: Chuck, Rib, Loin, Round, Flank, Plate, Brisket, and Shank.  Each primal cut comes from a different area of the cow, which give each portion cut its own unique characteristics and marbling, giving it the desired flavor and texture. 
Primal Cut
Examples of Portion Cuts
Chuck  Chuck Roast, Arm Roast, Blade Roast, Shoulder Roast, Short Ribs, Pot Roast, Chuck Steaks, Flat Iron Steak Braise, Roast, Stew, or Grill for best tenderness and flavor.
Brisket Whole Brisket, Point Half Brisket, Brisket Flat Half Cooked low and slow for best tenderness and flavor
Shank Shank Cross Cut, Shank Center Cut Braise or stew for best tenderness and flavor
Ribs Boneless Ribeye Steak, Back Ribs, Short Ribs, Ribeye Roast Boneless, Rib Steak, Rib Roast, Prime Rib Smoke, Roast, Braise, Grill, or Broil for best tenderness and flavor.
Plate Skirt Steak, Ground Beef Fast high heat cooking for the best tenderness and flavor.
Loin (Sirloin & Short Loin)

Sirloin: Tri Tip Steak, Top Sirloin Steak, Tri Tip Roast

Short Loin: Top Loin Steak, Tenderloin Roast, T-Bone Steak, Tenderloin Steak, Porterhouse Steak, NY Strip Steak

Grill, Broil, or Pan-Sear for best tenderness and flavor.
Round Round Tip Roast, Eye Round Steak, Eye Round Roast, Sirloin Tip Steak, Bottom Round Roast, Top Round Roast, Round Tip Steak, Rump Roast Braise, Roast, Grill or Pan-Sear for best tenderness and flavor.
Flank Flank Steak Grill, Broil, or Braise for best tenderness and flavor.


Arm Roast.JPG Brisket.JPG Chuck Roast.JPG Cube Steak.JPG Filets.JPG Flank Steak.JPG Ground Beef.JPG Neck Bones.JPG Porterhouse.JPG
Rib Steak.JPG Round Steak.JPG Rump Roast.JPG Sirloin.JPG Skirt Steak.JPG Soup Bones.JPG Stew Meat.JPG T-Bone.JPG Short Ribs.JPG



Website and Online Farm Store Powered By Eat From Farms

Stripe Online Payments