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A Guide To Beef Cuts

All this talk about our grass-fed Beef Shares. If you have ever wanted to buy beef in bulk but don’t know what it entails, or what all you’ll get here is a breakdown of all the different cuts you might get. Hopefully, this quick guide to beef cuts is helpful. 

Ribeye

Known for its rich marbling and tenderness.

Best cooked on the grill or in a cast-iron skillet for a juicy and flavorful result.

Also, great in the sous vide circulator.

T-Bone (only available by request when you purchase a grass-fed beef share):

Features both a tenderloin and a strip steak on the bone. We have the T-Bone cut into NY Strip and Filet for retail cuts but you can request T-Bone instead when you purchase a beef share.

Ideal for grilling or broiling for a classic steakhouse experience.

Filet Mignon

The most tender cut, with a mild flavor.

Often pan-seared or grilled and served with a simple sauce.

NY Strip

Offers a balance of tenderness and bold flavor.

Perfect for grilling, searing, or pan-frying.

Sirloin Steak

A leaner cut with good flavor.

Great for grilling, slicing for stir-fries, or making kebabs.

Chuck Roast

Perfect for pot roasts or slow cookers, also works well braised in liquid. 

When cooked low and slow it is tender and flavorful (a farm favorite) this is probably my favorite cut of beef that we sell.

The connective tissue breaks down when cooked low and slow and will shred very easily. This cut is great on French dip sandwiches or my favorite… Poboys.

Rump Roast

This and the Sirloin Tip are great roasts for slicing. It won’t break down and shred quite like the chuck will so if you like sliced roast beef this is a good one to choose.

Sirloin Tip Roast

When I think of sliced roast beef this is the cut I think of. Can cook low and slow in the oven, or in a slow cooker.

Bones

Use these to make broths and sauces.

Cook covered in liquid with a tablespoon of apple cider vinegar, salt, pepper, and your favorite aromatic herbs.

Brisket

A BBQ favorite – this larger cut of beef is not a weeknight pick as this needs plenty of time.

Can be smoked or cooked slowly for hours in the oven

Can also be pickled in brine/some solution (or “corned”) for corned beef

Cube Steak

Did somebody say Chicken Fried Steak or steak fingers? Yum!

This has been run through the julienne machine at the butcher’s and is super tender. It is amazing fried, cooked in a gravy, and served over rice, in stroganoff.

Stew Beef

Great in soups and stews as the name suggests. Usually cut into cubes. Needs to stew in liquid to ensure tenderness. 

Ground Beef

Best Seller! By far our most popular cut. Easy weeknight meal ingredient. Here are some of our favorite ways to use it. 

Ribs

Meaty, flavorful, and great for braising or slow cooking.

Offal – Kidney, Liver, Heart, Tongue

The organs, these taste best soaked in buttermilk before cooking and can be grilled, or sauteed. The tongue can be prepared like a roast. 

This is just a quick guide to beef cuts. We are happy to delve further into these with you if you have questions. Just reach out. Whether you prefer the tenderness of a filet mignon or the robust flavor of a NY Strip, understanding these cuts will help you master the art of cooking beef. Experiment with different cuts, cooking methods, and recipes to find your favorite beefy delights! Let us know if you are interested in a beef share!