Cuts of Beef

One of the most common questions we hear from those thinking about ordering large quantities of beef from us is “What cuts of beef will I get if I order a quarter, half or whole cow?”

 

That’s a great question. Your question shows that you know that a steer is made up of more than just steaks — a lot more!

 

In this post we hope to explain a little more about each of the cuts of beef.

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What are the Different Cuts of Beef?

The USDA divides a steer into eight regions. These eight areas are called the primal cuts, or the main cuts.

The eight primal cut names should sound very familiar to you since they are an essential component of how beef cuts are labeled.

Here are the eight primal cuts of beef:

  • Chuck
  • Rib
  • Loin (short loin and sirloin)
  • Round
  • Flank
  • Short Plate
  • Brisket
  • Shank

These primal cuts are then broken down into subprimals, and then they’re cut into individual steaks, roasts and other retail cuts.

Whether you buy a whole or half beef directly from our farm, or you purchase from a local retailer, you get portion cuts. A portion cut is individually wrapped, ready to cook cuts of beef like steak, roast, ribs, and brisket.