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Understanding Beef Cuts Your Guide to a Full Freezer

Understanding Beef Cuts: Your Guide to a Full Freezer

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

Understanding Beef Cuts Your Guide to a Full Freezer..

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!

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