Are you a bona fide beef lover? Are you excited to create a freezer that’s been fully and completely stocked, ready to help you finish a huge variety of delicious meals?
That’s the dream when you purchase beef in bulk!
But once you do, you need to figure out what to do what all this meat. That’s where your deep knowledge of cuts comes in.
The Big Picture
A steer is divided into large sections called primal cuts. These are the cuts you see on those beef maps: big, huge cuts that divide the cow into sections. Those primals are then broken down into the individual cuts you recognize.
The primal cuts are chuck, rib, loin, and round.
Chuck (The Workhorse)
Chuck becomes:
- Chuck roast
- Chuck steaks
- Short ribs
- Ground beef
Best uses:
- Stews
- Soups
- Chili
- Braising
- Burgers
- Spaghetti
- Tacos
Rib (The Royalty)
Rib becomes:
- Ribeye steaks
- Ribeye roasts, AKA prime rib
- Beef ribs
- Back ribs
- Plate short ribs
Best uses:
- Grilling
- Roasting
- Smoking
Loin (Tenderloin & Steaks)
Loin becomes:
- Filet Mignon
- Tenderloin
- New York Strip
Porterhouse steaks - T-Bones
- Sirloin
Best uses:
- Grilling
- Pan-Searing
- Broiling
Round (Lean & Mean)
Round becomes:
- Top Round
- Bottom Round
- Eye of Round
- Rump Roast
- Round Steaks
Best uses:
- Roasts
- Stews
- Stir Fries
- Fajitas
- Jerky
Order Bulk Beef Today
Label it all, pack it away, vacuum seal it, and enjoy knowing you’ve fed your family for months. Keep an inventory list so you so you always know what’s available to you.
Too much meat? Go in with a neighbor or a friend! Feed both of your households with fresh, grass-fed beef. Your friends will thank you!
Order your bulk beef now to enjoy everything farm fresh beef has to offer!