The most common question we get from customers is "What cuts can I get?
When a butcher works with a side of beef, he or she divides it into primal cuts. From these larger sections, the butcher then makes the smaller cuts suitable for individual or family consumption. Different cuts require different cooking treatment. For instance, roasts from the Chuck are excellent, but will be tough and chewy if pan-broiled.
The most tender cuts are located in the center of the side...why the center? Because beef gets more tender as the distance from horn, hoof and tail increases! Because the legs and neck muscles of the animal do most of the work, these muscles are firmer. That makes these areas the toughest. The loin and ribs are at the center of the animal, and compared to a neck muscle, they don’t work much so they are the more tender cuts!
Just think of the tender cuts in the loin and rib section like the T-bone steak, strip steak, porterhouse, rib eye, rib steak and Filet Mignon. Have I got your attention now? You may also be looking for your wallet because you know these cuts are usually pricier but this is where the economics work the best for purchasing freezer beer!
With this in mind, we have prepared the handy chart below. It should give you some idea of the special characteristics and uses of each cut as well as making sense of your order.
The most tender cuts are located in the center of the side...why the center? Because beef gets more tender as the distance from horn, hoof and tail increases! Because the legs and neck muscles of the animal do most of the work, these muscles are firmer. That makes these areas the toughest. The loin and ribs are at the center of the animal, and compared to a neck muscle, they don’t work much so they are the more tender cuts!
Just think of the tender cuts in the loin and rib section like the T-bone steak, strip steak, porterhouse, rib eye, rib steak and Filet Mignon. Have I got your attention now? You may also be looking for your wallet because you know these cuts are usually pricier but this is where the economics work the best for purchasing freezer beer!
With this in mind, we have prepared the handy chart below. It should give you some idea of the special characteristics and uses of each cut as well as making sense of your order.
CHUCK: As it is a heavily exercised area, this section is basically all muscle. Luckily, the area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavourful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting. In this section we find:
| Area | Cut Produced | Cooking Style |
| 1 | Shoulder Pot Roast | Pot Roast |
| 2 | Boneless Chuck Roast | Roast |
| 2 | Blade Roast | Braise |
| 2 | Boneless Blade Steaks | Broil, Grill, Braise |
| 3 | Chuck Short Ribs | Pot Roast |
| 4 | Cross Rib Roast | Braise |
RIB: Tender and flavourful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled.
| Area | Cut Produced | Cooking Style |
| 1,2,3 | Prime Rib Roast | Roast |
| 1,2,3 | Rib Eye Roast | Roast |
| 1,2,3 | Prime Rib Steaks | Broil or Grill |
| 4 | Short Ribs | Pot Roast, Stew |
LONGLOIN: The Longloin is divided into two sections: the short loin and the sirloin. The entire area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the loin may be sautéed, pan fried, broiled, pan broiled or grilled.
| Area | Cut Produced | Cooking Style |
| 1,2 | T-Bones | Broil or Grill |
| 2 | Porterhouse | Broil or Grill |
| 1,2 | Boneless Strip Loins | Broil or Grill |
| 3 | Sirloin Steaks | Broil or Grill |
| 3 | Filet Mignon | Broil or Grill |
| 3 | Tenderloin | Roast |
TIP: This section is made up of the TIP of the Sirloin and the TIP of the Round and is best roasted.
| Area | Cut Produced | Cooking Style |
| 1 | Sirloin Tip Roast | Roast |
| 1 | Sirloin Tip Steaks | Broil,Grill, Braise |
ROUND: This meat is also well muscled and very flavourful. Dry heat may be used but when roasting, for extra tenderness use moist heat.
| Area | Cut Produced | Cooking Style |
| 1 | Inside Round Roast | Roast |
| 1 | Inside Round Steaks | Broil,Grill, Braise |
| 1 | Outside Round Roast | Roast |
| 1 | Eye of Round Roast | Roast |
| 1 | Eye of Round Steaks | Broil,Grill, Braise |
| 2 | Ground | Broil or Grill |
SHANK & BRISKET: Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.
| Area | Cut Produced | Cooking Style |
| 1 | Shank Cross Cuts | Pot Roast |
| 2 | Stewing Beef | Stewing |
| 3 | Rolled Brisket | Pot Roast |
| 3 | Texas Steak | Broil,Grill, Braise |
SHORT PLATE: This section is best used for stew meat, where its rich, beefy flavor can be appreciated.
| Area | Cut Produced | Cooking Style |
| 1 | Short Ribs | Stewing, Pot Roast |
| 2 | Stewing Beef | Stewing |
FLANK: This meat is lean, muscular, very flavourful and is primarily used for flank steaks and rolled flank steaks.
| Area | Cut Produced | Cooking Style |
| 1 | Flank Steak | Broil,Grill, Braise |
