To make it easier for you when ordering bulk beef, or even just individual cuts, i have put together a list of all the cuts available. I also have descriptions as to what they are, as well as what it will do to your order if you choose that option.
I hope this helps - Tania
WHAT ARE THE CUTS OF BEEF?
To make it easier for you when ordering bulk beef, or even just individual cuts, i have put together a list of all the cuts available. I also have descriptions as to what they are, as well as what it will do to your order if you choose that option.
I hope this helps - Tania
WHAT ARE THE CUTS OF BEEF?
Brisket Full Plate
May be cut into a whole brisket, a half brisket or thirds. Adding the Brisket to your grind will significantly increase the amount of fat in your grind, resulting in fattier ground beef.
Brisket Rolled Roast
This is a rolled roast comprised of brisket point and some of the plate. This roast is prone to being a little fatty, and can be tough if not prepared just right.
Brisket Beef Bacon
Add to Grind/Trim*
*Butcher Recommends: Grind/Trim
My Recommendation: I love to have a great brisket to smoke. Also if you add this to your Grind/Trim it will make it fattier resulting in greasier Ground Beef. If you do decide to add this to your grind it might be nice to add your chuck to your grind to lean it up again.
Brisket
The Brisket comes from the breast or lower chest and is comprised of layered muscles. These muscles support about 60% of the body weight of standing/moving cattle, therefore, it contains a significant amount of connective tissue, and it can be fatty. To render the meat tender it must be cooked correctly. Brisket is often made into Corned Beef, Smoked Brisket or even Beef Bacon.
Brisket Full Plate
May be cut into a whole brisket, a half brisket or thirds. Adding the Brisket to your grind will significantly increase the amount of fat in your grind, resulting in fattier ground beef.
Brisket Rolled Roast
This is a rolled roast comprised of brisket point and some of the plate. This roast is prone to being a little fatty, and can be tough if not prepared just right.
Brisket Beef Bacon
Beef Bacon is not the same as Pork Bacon, but it does have a smoky flavour and is cut in strips like traditional bacon.
Add to Grind/Trim*
This will add quite a bit of volume to your ground, but will also add some fat to your grind.
*Butcher Recommends: Grind/Trim
My Recommendation: I love to have a great brisket to smoke. Also if you add this to your Grind/Trim it will make it fattier resulting in greasier Ground Beef. If you do decide to add this to your grind it might be nice to add your chuck to your grind to lean it up again.
Brisket
Chuck/Blade Roast Bone-in -
Chuck or Blade roast is a good roast designed for slow cooking methods and makes the perfect pot roast.
Chuck/Blade Roast Boneless
Chuck or Blade roast is a good roast designed for slow cooking methods and makes the perfect pot roast.
Blade Steak
Mainly a marinating steak, this steak can be somewhat tough with sinew/fat.
Stew Meat
This is a very flavorful, beefy cut for Stew Meat, but can be fatty and sinewy.
Add to Grind/Trim
* Butcher's Recommends: Chuck or Blade Roast
My Recommendation: I like to add my Chuck to my Grind/Trim. I find that it gives me really nice lean Ground Beef.
Referred to as Chuck or Blade, this cut comes from the front quarter or forequarter of a beef, more specifically the shoulder.
Cuts that come from the forequarter are generally less tender than those from the hind quarter. Although they are less expensive, many people consider them to be some of the more flavorful cuts.
Chuck
Chuck/Blade Roast Bone-in -
Chuck or Blade roast is a good roast designed for slow cooking methods and makes the perfect pot roast.
Chuck/Blade Roast Boneless
Chuck or Blade roast is a good roast designed for slow cooking methods and makes the perfect pot roast.
Blade Steak
Mainly a marinating steak, this steak can be somewhat tough with sinew/fat.
Stew Meat
This is a very flavorful, beefy cut for Stew Meat, but can be fatty and sinewy.
Add to Grind/Trim
* Butcher's Recommends: Chuck or Blade Roast
My Recommendation: I like to add my Chuck to my Grind/Trim. I find that it gives me really nice lean Ground Beef.
Chuck
Cross Rib Roast Bone-In
A fairly lean shoulder roast, designed as a great Pot Roast.
Cross Rib Roast Boneless
A fairly lean shoulder roast, designed as a great Pot Roast.
Cross Rib Steak Boneless
Mainly a marinating steak, this steak can be a little chewy with sinew.
Stew Meat
Add to Grind/Trim
* Butcher's Recommends: Cross Rib Roast
My Recommendation: I also like a good Cross Rib Roast, or a Cross Rib Steak is also delicious.
The Cross Rib is also a portion of the front quarter or forequarter. On some meat charts you will see the Cross Rib lumped together with the Chuck. However, this portion of the Chuck offers a little leaner of a cut. This portion can be used for all the same things as the Chuck, however, unlike the Chuck it does offer a better stew. If you have a beef that is on the fatty side, you can add the Cross Rib to the hamburger to help try to increase the leanness of the burger.
Cross Rib
Cross Rib Roast Bone-In
A fairly lean shoulder roast, designed as a great Pot Roast.
Cross Rib Roast Boneless
A fairly lean shoulder roast, designed as a great Pot Roast.
Cross Rib Steak Boneless
Mainly a marinating steak, this steak can be a little chewy with sinew.
Stew Meat
Add to Grind/Trim
* Butcher's Recommends: Cross Rib Roast
My Recommendation: I also like a good Cross Rib Roast, or a Cross Rib Steak is also delicious.
Cross Rib
Prime Rib Roast Boneless
Very choice cut for roasts that are easy to carve, juicy, and tender.
Prime Rib Roast Bone-In
Refered to as Standing Rib or Prime Rib, this is a very good carving roast designed for high heat open cooking. Medium or Medium-Rare can be fatty but tender.
Rib Eye Steak - Boneless
Boneless Rib Eye steaks are a very juicy and tender cut.
Prime Rib Steak - Bone In
Prime Rib steaks are a very juicy and tender cut.
Add to Grind/Trim
Not recommended as this is a prime cut for steaks and roast
* Butcher's Recommended Cut: Prime Rib steaks
My Recommendation: I don't think you can go wrong with any of the choices above Except for sending it to the Grind/Trim. This is too high values a cut for Ground Beef in my opinion.
The Prime Rib is also a portion of the front quarter or forequarter, however it is much more sought after than the Chuck or Cross Rib. Cuts from the rib portion of a beef are a great combination of both flavor and tenderness.
They are a great choice for grilling and broiling but just as in the Chuck and Cross Rib, the Prime Rib has more marbling so for those that like very lean cuts this would not be one of your favorites.
A bone in roast from this section is sometimes referred to as a "Standing Rib Roast" or a "Prime Rib" and a boneless roast is called a "Tuxedo Roast" or a "Rib Eye Roast". Unlike the Chuck and Cross Rib however, this roast is best cooked at a higher temperature for a shorter period of time.
The steaks from the Prime Rib are some of the best off a beef. The bone in steaks are called a "Rib Steak". Rib Steaks will have a bone on the inside edge of the steak as well what is known as a fat cap around the outside. The bone in the Rib Steak is actually the "Back Rib", so you can see why you can not get both a Rib Steak and the Back Ribs. Back Ribs are usually leaner than their counter part the Short Ribs. Back Ribs are great for broiling and grilling. Boneless steaks are called "Rib Eye" steaks. The bone will have been removed and usually the fat cap, occasionally however the fat cap may remain
Prime Rib
Prime Rib Roast Boneless
Very choice cut for roasts that are easy to carve, juicy, and tender.
Prime Rib Roast Bone-In
Refered to as Standing Rib or Prime Rib, this is a very good carving roast designed for high heat open cooking. Medium or Medium-Rare can be fatty but tender.
Rib Eye Steak - Boneless
Boneless Rib Eye steaks are a very juicy and tender cut.
Prime Rib Steak - Bone In
Prime Rib steaks are a very juicy and tender cut.
Add to Grind/Trim
Not recommended as this is a prime cut for steaks and roast
* Butcher's Recommended Cut: Prime Rib steaks
My Recommendation: I don't think you can go wrong with any of the choices above Except for sending it to the Grind/Trim. This is too high valued of a cut for Ground Beef in my opinion.
Prime Rib
Half Cut Rack
(~ 5-6" X 10-12")
Full Rack
(~ 10-12" X 10-12")
Quarter Cut Rack
(~ 5-6" X 5-6")
Texas Cut Rib
2x3" Chunks European Style
Rib Strips/Korean Style
Add to Grind/Trim
To debone for ground beef, the Short Rib will typically add some extra fat to the ground beef blend.
*Butcher Recommends: Half Cut Rack
My Recommendation: I'm not a lover of Ribs, so I will usually send this to Grind/Trim and then counter balance the extra fat in my ground by adding my Eye of Round.
A full slab or plate of short ribs is typically about 10 inches square, it ranges from 3-5 inches thick and contains five rib bones and is thick on one end of the slab and thinner on the other.
They contain alternating layers of meat and fat. Since Short ribs come from the front quarter or forequarter, they do very well when cooked low and slow.
Because of the function Short Ribs perform for the animal, they tend to be a little tougher and much fattier than the Back Ribs.
Some of the most popular ways to cut them are to cut them are "Half Cut" which is to cut them in half lengthwise, "Quarter Cut" is to cut them in half lengthwise and then again widthwise, and "Singles" are cut between the ribs. "Maui", "Kalbi", and "Sweet & Sour" (what we call "Korean"), is cutting the plate of ribs about 3/4" thick which leaves you with a strip of alternating meat and rib.
Short Rib
Half Cut Rack
(~ 5-6" X 10-12")
Full Rack
(~ 10-12" X 10-12")
Quarter Cut Rack
(~ 5-6" X 5-6")
Texas Cut Rib
2x3" Chunks European Style
Rib Strips/Korean Style
Add to Grind/Trim
To debone for ground beef, the Short Rib will typically add some extra fat to the ground beef blend.
*Butcher Recommends: Half Cut Rack
My Recommendation: I'm not a lover of Ribs, so I will usually send this to Grind/Trim and then counter balance the extra fat in my ground by adding my Eye of Round.
Short Rib
T-Bone, Porterhouse, Club Steak
T-Bone gives you it all in one. The striploin on one side, and the tenderloin on the other. A steak big enough to share.
Porterhouse is a bigger version of the T-Bone because it has a little extra muscle running through it. This is the biggest steak from the T-Bone selection
Club steak is still part of the T-Bone family, but will have very minimal tenderloin on it, and a smaller striploin.
*They will not separate the T-Bone, Porterhouse and Club steak unless specifically asked.*
New York Strip/Striploin
A great option. This is full of flavour and is quite tender. This will be boneless compared to the bigger Kansas City Steak. Your tenderloin will be included but wrapped separately.
Kansas City Steak
This cut is basically a New York Strip steak with a small bone. Kansas City Steaks are recommended for ease of handling due to more manageable portions, better cut yield, and the bone is easily removed post grill.
Raw Jerky Strip
This is not recommended for this cut. This is a premium cut that is better for steaks.
Add to Grind/Trim/Jerky
Not recommended for this cut, but would lean up your Grind if that is what you choose to do.
* Butcher Recommends: T-Bone
My Recommendation: Any of these steaks are delicious, and full of flavour. I would recommend them all.
The Short Loin comes from the Hind Quarter and it contains some of the most sought after, most expensive and sometimes very confusing cuts of meat.
It is phenomenal for grilling but can also be used for broiling therefore it is typically cut into steaks however, it can be used as a roast or anything else you like.
The reason it can be confusing is because of the different cuts of meat that can be taken from the Short Loin. For example: Bone-In Steaks=Porterhouse, T-Bone & Wing, each of these types of steaks represent a portion of the Short Loin.
A Porterhouse Steak comes from the Sirloin end of the Short Loin, it has a T-shaped bone in the center separating two different cuts of meat. On the one side you have a large piece of Tenderloin and on the other you have the tissue end of a Striploin or New York Strip. Depending on the thickness you cut the Porterhouse you will on average on get about 4 true Porterhouse steaks. Once you get past this cut, you get into the traditional T-Bone Steaks.
T-Bones come from the center section of the Short Loin and just as in the Porterhouse, you will have a T-shaped bone in the center of the steak with aTenderloin on one side and a Striploin or New York Strip on the other. As you cut each steak the Tenderloin portion will get smaller and smaller.
The final portion of the Short Loin is known as a "Wing" steak , "Club" steak or a "Bone-In New York". This is the Rib end of the Short Loin and it contains a bone and Striploin, the Tenderloin will be completely gone at this end.
Boneless steaks from this section are a lot easier to understand you have the Striploin or New York Strip and the Tenderloin. Done.
Short Loin
T-Bone, Porterhouse, Club Steak
T-Bone gives you it all in one. The striploin on one side, and the tenderloin on the other. A steak big enough to share.
Porterhouse is a bigger version of the T-Bone because it has a little extra muscle running through it. This is the biggest steak from the T-Bone selection
Club steak is still part of the T-Bone family, but will have very minimal tenderloin on it, and a smaller striploin.
*They will not separate the T-Bone, Porterhouse and Club steak unless specifically asked.*
New York Strip/Striploin
A great option. This is full of flavour and is quite tender. This will be boneless compared to the bigger Kansas City Steak. Your tenderloin will be included but wrapped separately.
Kansas City Steak
This cut is basically a New York Strip steak with a small bone. Kansas City Steaks are recommended for ease of handling due to more manageable portions, better cut yield, and the bone is easily removed post grill.
Raw Jerky Strip
This is not recommended for this cut. This is a premium cut that is better for steaks.
Add to Grind/Trim/Jerky
Not recommended for this cut, but would lean up your Grind if that is what you choose to do.
* Butcher Recommends: T-Bone
My Recommendation: Any of these steaks are delicious, and full of flavour. I would recommend them all.
Short Loin
Top Sirloin Steak
Recommended for their manageable portion sizes, they are easy to grill, and are very lean steaks.
Top Sirloin Roast
Top Sirloin Roasts have good flavour, are fairly lean, and are easy to carve.
Kabobs
Top Sirloin Butt is a nice cut that is medium tender and has good flavour.
Stew Meat
Top Sirloin Butt is a nice cut that is medium tender and has good flavour.
Stir Fry
Not recommended as it is a great cut of meat. Better options available
Raw Jerky Strips
The Sirloin Butt makes some of the nicer steaks available, and as such Beef Jerky is not recommended as the best use for this cut.
Add to Grind/Trim/Jerky
Sending this cut to Grind/Trim/Jerky is not the best use of this cut. There are better options available
* Butcher Recommends: Top Sirloin Steak
My Recommendations: This is actually quite a tender cut of steak, but if looking for a great carving roast, this would be it. I have also had this made into Kabobs because of the tenderness.
The word butt has nothing to do with the anatomical location. The Sirloin Butt is located between the Short Loin and the Round. The Sirloin Butt is made up of primarily two parts, the cap and the center. The cap is also known as the Tri-Tip. Both portions of the Sirloin Butt are quite lean. The Sirloin Butt can used for both Top Sirloin Steaks as well as a Top Sirloin Carving Roasts and both are very flavorful. Because of its leanness, the Sirloin Butt can also be used for stew, jerky, stir fry or minute steaks
Sirloin Butt
Top Sirloin Steak
Recommended for their manageable portion sizes, they are easy to grill, and are very lean steaks.
Top Sirloin Roast
Top Sirloin Roasts have good flavour, are fairly lean, and are easy to carve.
Kabobs
Top Sirloin Butt is a nice cut that is medium tender and has good flavour.
Stew Meat
Top Sirloin Butt is a nice cut that is medium tender and has good flavour.
Stir Fry
Not recommended as it is a great cut of meat. Better options available
Raw Jerky Strips
The Sirloin Butt makes some of the nicer steaks available, and as such Beef Jerky is not recommended as the best use for this cut.
Add to Grind/Trim/Jerky
Sending this cut to Grind/Trim/Jerky is not the best use of this cut. There are better options available
* Butcher Recommends: Top Sirloin Steak
My Recommendations: This is actually quite a tender cut of steak, but if looking for a great carving roast, this would be it. I have also had this made into Kabobs because of the tenderness.
Sirloin Butt
Tenderloin Steak
Small but very prized cut, very tender.
Chateau Briand
A whole tenderloin. Very tender. Could be cut for steaks
Raw Jerky Strips
The Butt Tender is a small but very prized cut, usually left intact for Chateau
Briand or cut into thick, large Tenderloin Steaks, and NOT recommended for Beef Jerky.
Kabobs
Cut into 1 1/2" X 1 1/2" square, this cut will make "The Ultimate Kabob"
Add to Grind/Trim/Jerky
I would not send this cut to Grind/Trim/Jerky. This is a very tender and flavourful cut of meat, and it would be a shame to waste it on Grind.
*Butcher Recommends: Tenderloin Steak
My Recommendations: Tenderloin Steak is such a treat, or get the Chateau Briand and decide later if you want to keep it whole as a roast, or slice into beautiful tenderloin steaks.
The Tenderloin is a portion of the Short Loin and the Butt Tender is a continuation of the Tenderloin past the Short Loin into the Sirloin Butt area. The Butt Tender is separated from the Tenderloin when the Short Loin is removed.
These cuts are without a doubt the most tender cuts from a beef.
Steaks cut from the Tenderloin are also sometimes known as Filet or Filet Mignon. But you can also use the Butt Tender as an extremely tender roast know as a Chateau Briand. The Butt Tender can also be cut into slightly larger Tenderloin steaks.
To get the largest quantity of Tenderloin steaks you do need to sacrifice your T-Bone Steaks. However, if this is not an option, you are still able to cut the Butt Tender into steaks and keep all of your T-Bones.
Butt Tender
Tenderloin Steak
Small but very prized cut, very tender.
Chateau Briand
A whole tenderloin. Very tender. Could be cut for steaks
Raw Jerky Strips
The Butt Tender is a small but very prized cut, usually left intact for Chateau
Briand or cut into thick, large Tenderloin Steaks, and NOT recommended for Beef Jerky.
Kabobs
Cut into 1 1/2" X 1 1/2" square, this cut will make "The Ultimate Kabob"
Add to Grind/Trim/Jerky
I would not send this cut to Grind/Trim/Jerky. This is a very tender and flavourful cut of meat, and it would be a shame to waste it on Grind.
*Butcher Recommends: Tenderloin Steak
My Recommendations: Tenderloin Steak is such a treat, or get the Chateau Briand and decide later if you want to keep it whole as a roast, or slice into beautiful tenderloin steaks.
Butt Tender
Sirloin Tip Steak
Sirloin Tip Steaks are nice and lean, and make a good marinating steak.
Sirloin Tip Roast
Sirloin Tip Roasts are lean roasts that are medium tender.
Kabobs
Sirloin Tip makes good quality Kabobs.
Stir Fry
Sirloin Tip makes good quality Stir Fry meat.
Stew Meat
Sirloin Tip makes good quality Stew Meat.
Raw Jerky Strips
The Sirloin Tip makes some of the nicer steaks available, and as such Beef Jerky is not recommended as the best use for this cut.
Add to Grind/Trim/Jerky
The Sirloin Tip is a very lean cut to add to the trimmings for ground beef, and will greatly increase ground beef volume as well as lean up the grinds.
*Butcher Recommends: Sirloin Tip Roast
My Recommendations: Sirloin Tip Roast is also a great carving roast, but if you aren't into cooking roasts then I would recommend the Stir-fry, Stew Meat or Kabobs.
Sirloin Tip and Top Sirloin often get confused. The Sirloin Tip lies at the top of the Round or hip and below the Sirloin Butt.
The Sirloin Tip is a lean cut that is usually used to make carving roast. Because of its leanest it can be used for stew, stir fry, jerky and minute steaks. The Sirloin Tip can also be used as a steak, but because it is very lean it can be dry and chewy so it is recommended that it be marinated.
Sirloin Tip
Sirloin Tip Steak
Sirloin Tip Steaks are nice and lean, and make a good marinating steak.
Sirloin Tip Roast
Sirloin Tip Roasts are lean roasts that are medium tender.
Kabobs
Sirloin Tip makes good quality Kabobs.
Stir Fry
Sirloin Tip makes good quality Stir Fry meat.
Stew Meat
Sirloin Tip makes good quality Stew Meat.
Raw Jerky Strips
The Sirloin Tip makes some of the nicer steaks available, and as such Beef Jerky is not recommended as the best use for this cut.
Add to Grind/Trim/Jerky
The Sirloin Tip is a very lean cut to add to the trimmings for ground beef, and will greatly increase ground beef volume as well as lean up the grinds.
*Butcher Recommends: Sirloin Tip Roast
My Recommendations: Sirloin Tip Roast is also a great carving roast, but if you aren't into cooking roasts then I would recommend the Stir-fry, Stew Meat or Kabobs.
Sirloin Tip
Flank Steak
Typically this cut is peeled and left whole for marinating. A carcass yields one Flank Steak per side only. It is quite small and may only feed one or two people for one meal.
Raw Jerky Strips
Flank Steak can be used to make Jerky at home, but is quite small.
Add to Grind/Trim/Jerky
Adding this to your Grind/Trim/Jerky will not do anything substantial
Butcher Recommends: Grind/Trim
My Recommendation: Everyone loves a good flank steak. When prepared correctly and cut across the grain you will maximize the tenderness and make it a great steak for atop salads etc.
The Flank Steak comes from the greater area known as the Primal Flank located in the abdomen of the animal. It is a very well worked muscle which means that it could be tough if not shown a little extra care. There is only one flank steak on each side of an animal , it is oblong and very thin in shape, and very thin, only weighing about 1 ½ lbs. We recommend marinating it to help in tenderizing, and then not cooking it past a medium or even medium rare doneness. You then would slice it thinly across the grain to maximize its tenderness. You can also find several recipes for stuffed flank.
Flank Steak
Flank Steak
Typically this cut is peeled and left whole for marinating. A carcass yields one Flank Steak per side only. It is quite small and may only feed one or two people for one meal.
Raw Jerky Strips
Flank Steak can be used to make Jerky at home, but is quite small.
Add to Grind/Trim/Jerky
Adding this to your Grind/Trim/Jerky will not do anything substantial
Butcher Recommends: Grind/Trim
My Recommendation: Everyone loves a good flank steak. When prepared correctly and cut across the grain you will maximize the tenderness and make it a great steak for atop salads etc.
Flank Steak
Inside Round Steak
Inside Round Steaks can be portioned easily and are very lean. They are nice marinating steaks, and can be dry if overcooked.
Inside Round Roast
are very good roasts that are easy to cook and carve.
Minute Steak
Inside Round makes very good minute steaks
Stew Meat
It is a boneless muscle cut and is very lean, ideal for any cut required to be lean and sinew free.
Stir Fry
It is a boneless muscle cut and is very lean, ideal for any cut required to be lean and sinew free.
Raw Jerky Strips
The Inside Round is nice and lean, and makes a great cut for Beef Jerky. If you make your own Jerky, this is a great option to save on processing and smoking fees.
Add to Grind/Trim/Jerky
Using the Inside Round to add to the trimmings for ground beef will greatly increase ground beef volume, as well as lean up the grinds.
*Butcher Recommends: Inside Round Roast
My Recommendation: This is another great roast, but if you are looking to add some stew meat to your order you could add it here. You will get quite a bit of meat from this cut.
The Inside Round comes from the hip and inside leg of a beef and it contains the largest single muscle of the animal.
Because it is very lean it is typically cut into carving roasts, however this cut is highly recommended for stew, stir fry, minute steaks and jerky. It can be used for steaks, but this is only recommended if the steaks are going to be marinated, otherwise they can be very dry and chewy
Inside Round
Inside Round Steak
Inside Round Steaks can be portioned easily and are very lean. They are nice marinating steaks, and can be dry if overcooked.
Inside Round Roast
are very good roasts that are easy to cook and carve.
Minute Steak
Inside Round makes very good minute steaks
Stew Meat
It is a boneless muscle cut and is very lean, ideal for any cut required to be lean and sinew free.
Stir Fry
It is a boneless muscle cut and is very lean, ideal for any cut required to be lean and sinew free.
Raw Jerky Strips
The Inside Round is nice and lean, and makes a great cut for Beef Jerky. If you make your own Jerky, this is a great option to save on processing and smoking fees.
Add to Grind/Trim/Jerky
Using the Inside Round to add to the trimmings for ground beef will greatly increase ground beef volume, as well as lean up the grinds.
*Butcher Recommends: Inside Round Roast
My Recommendation: This is another great roast, but if you are looking to add some stew meat to your order you could add it here. You will get quite a bit of meat from this cut.
Inside Round
Outside Round Roast
Outside Round Roasts are very good roasts that are easy to cook and carve
Minute Steak
Outside Round is a very lean cut ideal for minute steaks
Stew Meat
Outside Round is a very lean cut ideal for stew meat
Stir Fry
Outside Round is a very lean cut ideal for stir fry.
Raw Jerky Strips
The Outside Round is nice and lean, and makes a great cut for Beef Jerky. If you make your own Jerky, this is a great option to save on processing and smoking fees.
Add to Grind/Trim/Jerky
Using the Outside Round to add to the trimmings for ground beef will greatly increase ground beef volume, as well as lean up the grinds.
*Butcher Recommends: Outside Round Roast
My Recommendation: Outside Round Roasts are still a pretty good roast, but if you have enough roasts this is a great place to add to your jerky or the other extra processing available.
The Outside Round comes from the outside of the hip, and is a frequently used muscle which makes it very lean. It is a little smaller and a little less tender when compared to the Inside Round. Because it is very lean it is typically cut into roasts, however this cut is very good for stew, stir fry, minute steaks and jerky. It can be used for steaks, but this is only recommended if the steaks are going to be marinated, otherwise they can be dry and tough.
Outside Round
Outside Round Roast
Outside Round Roasts are very good roasts that are easy to cook and carve
Minute Steak
Outside Round is a very lean cut ideal for minute steaks
Stew Meat
Outside Round is a very lean cut ideal for stew meat
Stir Fry
Outside Round is a very lean cut ideal for stir fry.
Raw Jerky Strips
The Outside Round is nice and lean, and makes a great cut for Beef Jerky. If you make your own Jerky, this is a great option to save on processing and smoking fees.
Add to Grind/Trim/Jerky
Using the Outside Round to add to the trimmings for ground beef will greatly increase ground beef volume, as well as lean up the grinds.
*Butcher Recommends: Outside Round Roast
My Recommendation: Outside Round Roasts are still a pretty good roast, but if you have enough roasts this is a great place to add to your jerky or the other extra processing available.
Outside Round
Eye of Round Roast
Eye of Round is a very lean and versatile cut that usually makes about one roast per side. Eye of Round Roast is typically a very small roast that is very lean and can become dry if overcooked.
Minute Steak
Eye of Round makes very nice, consistent minute steaks, though not a large quantity. This is a very lean and versatile cut
Stew Meat
Eye of Round is a very lean and versatile cut that makes great stew meat
Raw Jerky Strips
The Eye of Round is nice and lean, and is the ideal cut for Beef Jerky. If you make your own Jerky, this is a great option to save on processing and smoking fees.
Add to Grind/Trim/Jerky
Using the Eye of Round to add to the trimmings for ground beef is not the recommended use for this cut, and will lean up the grinds substantially.
Butcher Recommends: Eye of Round Roast
My Recommendation: This is another great place to have some extra processing done. The roast is good enough, but there are other better options for a carving or pot roast in my opinion. This is a great place to add to your jerky/grind or have some stew meat, stir fry or minute steaks made.
The Eye of Round is a portion of the Outside Round. It is smaller and tubular in shape. The Eye of Round is the smallest and least tender of all the rounds. Typically it is used for roasts, but as with the other rounds it works very well for stew, stir fry, minute steaks and jerky.
Eye of Round
Eye of Round Roast
Eye of Round is a very lean and versatile cut that usually makes about one roast per side. Eye of Round Roast is typically a very small roast that is very lean and can become dry if overcooked.
Minute Steak
Eye of Round makes very nice, consistent minute steaks, though not a large quantity. This is a very lean and versatile cut
Stew Meat
Eye of Round is a very lean and versatile cut that makes great stew meat
Raw Jerky Strips
The Eye of Round is nice and lean, and is the ideal cut for Beef Jerky. If you make your own Jerky, this is a great option to save on processing and smoking fees.
Add to Grind/Trim/Jerky
Using the Eye of Round to add to the trimmings for ground beef is not the recommended use for this cut, and will lean up the grinds substantially.
Butcher Recommends: Eye of Round Roast
My Recommendation: This is another great place to have some extra processing done. The roast is good enough, but there are other better options for a carving or pot roast in my opinion. This is a great place to add to your jerky/grind or have some stew meat, stir fry or minute steaks made.
Eye of Round
Meaty Soup Bones
The soup bones are sliced about 1 1/2" thick with substantial amounts of meat surrounding the bone. Good for soups, osso buco, or dog treats.
Marrow Soup Bones
Great for making Bone Broth at home.
If the Shank is deboned, the radius bone can be used for soup bones or dog treats. The meat trim will be sent to ground beef.
Whole Front or Rear Shank
The whole Shank incorporates the front radius bone and surrounding muscles, which are very sinewy.
Add to Grind/Trim
Debone and send the meat to ground beef.
Butcher Recommends: Marrow Soup Bones
My Recommendation: Mix it up and add some Meaty soup bones to your order. These are great to braise and cook slow for a fall off the bone meal with the goodness of marrow in the bone. So incredibly healthy for you, or make some delicious bone broth.
Shank is a portion of the leg from both the front and back legs of an animal. Because of the constant use, this meat can be very tough. It is recommend for meaty soup bones or even Osso Buco. If you decide that you prefer to have the meat from the shank go to your ground beef, you can still use the bones for making beef broth. Or, if you just cannot decide between the two, you can have some of both!
Front and Hind Shank
Meaty Soup Bones
The soup bones are sliced about 1 1/2" thick with substantial amounts of meat surrounding the bone. Good for soups, osso buco, or dog treats.
Marrow Soup Bones
Great for making Bone Broth at home.
If the Shank is deboned, the radius bone can be used for soup bones or dog treats. The meat trim will be sent to ground beef.
Whole Front or Rear Shank
The whole Shank incorporates the front radius bone and surrounding muscles, which are very sinewy.
Add to Grind/Trim
Debone and send the meat to ground beef.
Butcher Recommends: Marrow Soup Bones
My Recommendation: Mix it up and add some Meaty soup bones to your order. These are great to braise and cook slow for a fall off the bone meal with the goodness of marrow in the bone. So incredibly healthy for you, or make some delicious bone broth.
Front and Hind Shank