The Cuts
Click on a cut or section of the cow below to view all cuts available in that section of the animal as well as tips for how to cook them.
Cuts
Chuck
Description
The chuck is located near the shoulder and neck area of the animal.
Cuts
7-Bone Pot Roast
Arm Pot Roast
Blade Roast
Under Blade Pot Roast
Chuck Pot Roast
Chuck Arm
Short Ribs
Chuck Eye Steak
Mock Tender Roast
Chuck Roll
Flat Iron Steak
Teres Major
How to Cook
Chuck steaks are great for grilling and other cooking methods such as sous vide and reverse seared. Chuck roasts and short ribs are best cooking using low and slow cooking methods such as braising.
Ribs
Description
There are thirteen ribs down each side of an animal covering quite a lot of area. From the breastbone to the backbone the ribs take up three linear feet and from the shoulder to the last rib they take up about three to four feet. The Rib primal includes the 6th through the 12th rib of the animal not including the bottom portion which is in the plate of the animal.
Cuts
Large End Rib Roast
Small End Rib Roast
Boneless Ribeye Roast
Boneless Ribeye
Ribeye Bone-In
Ribeye Cap
Back Ribs
How to Cook
Cuts from the Rib primal are best when grilled or smoked.
Short Loin
Description
The short loin is from the loin primal and is located in the back of the animal directly behind the ribs. The Loin pirmal is tender and one of the most desirable areas of the animal.
Cuts
Top Loin Steak
T-Bone Steak
Porterhouse Steak
Tenderloin Roast
Tenderloin Steak
Bone-In New York
End Cut New York
New York Strip
How to Cook
Steaks from the short loin section of the animal are incredible when grilled but can also be cooked using pan-sear, sous vide, pan roast, or reverse sear method depending upon the cut.
Sirloin
Description
The sirloin is part of the loin primal in the back of the animal directly behind the short loin.
Cuts
Flat Bone Sirloin Steak
Round Bone Sirloin Steak
Top Sirloin Steak
Tri Tip Roast
Tenderloin Roast
Tenderloin Steak
Sirloin Bavette/Flap
Coulette
Sirloin Tip Roast
Tri Tip Steak
How to Cook
Sirloin cuts are best grilled but can also be broiled, sautéed, and pan-fried. These cuts are enjoyable with just salt and pepper to taste the amazing beef flavor but can also be marinated.
Round
Description
The round which can also be called the rump is a lean area of the animal with very minimal fat. This primal is located in the back of the animal behind the rear legs.
Cuts
Round Steak
Bottom Round Roast
Bottom Round Steak
Eye Round Roast
Eye Round Steak
Top Round Steak
Top Round Roast
Boneless Rump Roast
Cap Off Tip Roast
Sirloin Tip Roast
Sirloin Tip Steak
How to Cook
Cuts from this primal are best cooked using low and slow cooking methods such as braising, roasting, smoking, or grilling using indirect heat.
Short Plate
Description
The plate is located on the front belly of the animal below the rib and short loin. This area has amazing flavor.
Cuts
Skirt Steak
Hanger Steak
Plate Short Ribs
How to Cook
Steaks from this primal are best when marinated and cooked on the grill over high heat. Plate short ribs are best when braised or smoked.
Flank
Description
The flank is the abdominal muscles of the animal located below the sirloin subprimal. This area is lean and very flavorful.
Cuts
Flank Steak
How to Cook
Flank steaks are amazing marinated and cooked whole over high heat on the grill. When serving it is best to cut the meat against the grain.
Shank
Description
The hind shank and the fore shank are the leg portions of the animal.
Cuts
Beef Shank
How to Cook
Being a heavily used muscle, beef shanks benefit from long, slow, and moist methods of cooking such as braising. Beef shanks are often used for Osso Buco.
Brisket
Description
Brisket is cut from the lower breast portion under the first five ribs and is one of the nine primal regions of the animal. A full brisket weighs in at about 12-16 pounds! The brisket contains two sections: the point cut and the flat cut. The point cut has more fat and is more flavorful when compared to the flat cut.
Cuts
Whole Brisket
Flat Cut Brisket
Point Cut Brisket
How to Cook
The Brisket benefits from long and slow cooking methods. Smoking, curing, braising, or corning are all great cooking methods for this cut.
Head
Description
The head is found in the front of the animal. This area of the cow contains the tongue and cheeks.
Cuts
Tongue
Cheek
How to Cook
Tongue can be cooked many ways such as boiled, pickled, braised in a sauce, or broiled. Beef cheeks are best cooked moist and slow.
Oxtail
Description
The tail is located at the back of the animal. Before being cut, the tail of the animal weighs from 7-8 pounds! Each cut of oxtail is a different size as the tail of the animal narrows towards the end.
Cuts
Oxtail
How to Cook
Due to the high amount of bone and cartilage, oxtail cross sections are best cooked braised low and slow in the oven, pressure cooker, or slow cooker. This cut also makes a wonderful soup or stew. Oxtail is also a great Contender for making beef stock.
