Butcher Beef Cuts
Premium Oregon Grass-Fed Beef
The Chuck, Brisket, Shank, Plate and Rib are tougher pieces of beef cuts. They tend to have the most muscle definition that creates the toughness. The protein contained within these beef cuts are generally very well developed. Many of these pieces are generally used for ground beef, stocks and for smoking.
Beef Primal Cuts are pieces of meat that initially are separated from the carcass, the basic sections that the different steaks come from.
The best way to cook these cuts is through generous simmering times, braising and marinating. The end product is very tender, flavorful and is pretty cheap to make.
The rib is the only exception to the moist-heat cooking method, and it is here you find the rib-eye and prime rib roasts which are known for their excellent marbling and excellent tenderness.
The Short Loin, Sirloin, Hip, and Flank are generally the nicer cuts of beef located in the hind-quarter. The tenderloin extends through the short loin and sirloin which combined is called the Long Loin. This is where you’ll find your NY strip, tenderloin cuts (which is also where the Filet Mignon is located), porterhouse, and t-bone.
The sirloin will be where you’ll find flavorful roasts, such as the top sirloin butt, and tender steaks. The hip is where you’ll find the cheaper roasts, such as the inside round, eye of round and outside rounds. The outside round is best when braised, while the inside produces the best roast.
As much of the meat you’ll find from the hind-quarter is of high quality and coming from the loin, hip and flank.
A cut with nearly zero fat marbling will generally require a moist-heat cooking method to ensure tenderness. A cut with a lot of fat marbling, such as a rib eye steak, will do very nicely grilled or pan-fried.
New York Strip
Well marbeled, this cut consists of two lean tender steaks – the strip, and the tenderloin. * Custom cuts can combine NY and Filet for a T-Bone cut.
This steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
Versatile, juicy and delicious.
Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces. Best cooked covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.
Bottom Round Roast / London Broil
This lean steak is best in a tenderizing marinade and cooked no more than medium rare. Slice thin to maximize tenderness.
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
Ribs are commonly cooked on the bone, and are excellent when cooked on the BBQ or slow-cooked in the crockpot.
Economical, moderately tender and full-flavored. Slice thin against the grain.
Ground beef with spices added and packed into similar sausage packaging. Very flavorful tasting and easy to grab and go.
The most tender beef cut. Melts in your mouth with subtle flavor and compact shape.
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
This steak has a deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.
The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts.
A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
Versatile & flavorful, can be shaped into patties, meatballs or meatloaf; or brown and crumble.
A shin, knuckle, or other bone suitable for making soup stock. Used for making soup or broth, or sometimes given to our pets.
One of the best steaks for grilling, also known as butcher's choice with plenty of flavor.
Can be kept without refrigeration before being opened. Mixed with pork, beef and spices.