Welcome to our quarter beef cut sheet! Here you will find all of our offerings for cuts on your beef. The next few slides are some ground rules as well as some pointers if this is your first time ordering a beef. If you get through the sheet and still have any questions please call or text us to speak with someone who can help you out.

First things first: unless you specify otherwise at the end of the form, all of your steaks will be packaged 2 per package and be 1 inch thick (although we typically cut tenderloin filets at 1.5 inches and round steaks closer to 3/4 inches). Roasts will be 3-4 lbs, stew meat will be in 1 pound bags, and bones will be in 5 lb bags. Not sure which cuts to choose? If you see an asterisk next to a cut, this is the butchers recommendation and might be a good choice. But when in doubt, bone it out. You can always choose the 'grind' option and have the cut made into ground beef.

The Chuck is the shoulder of the animal. Typically cut into roasts, we can also cut it into steaks.

Think of the arm as the triceps of the beef. As a leaner cut it benefits from low, slow cooking methods and works best as roasts (sometimes called English Roasts).

The shank is what you could say is the forearm of the beef, or the bottom of its leg. They are commonly known as soup bones, cross-cut shanks, or osso bucco. We cut them into 1.5 inch sections, which are great in a braised dish which will display the not only the flavorful meat in this cut, but also the marrow in the center of the bone. A quarter beef will have about 5 individual cross-cut shanks.

With the rising popularity of home smoked meats, the brisket has become the king of the smoked beef cuts. There is only one brisket on a side of beef, so with a quarter you will receive either a point half, or the leaner flat half of the brisket.

The most recognizable cut that comes from the plate is short ribs. We cut ours into 2 inch strips or 4 inch strips, which contain 2 ribs per section. Korean Ribs are a unique cut in which the ribs are cut very thinly, which are then usually marinated and grilled at a high temperature.

Not to be confused with the Short Ribs, the Rib primal is the home to the Ribeye steak, one of the premier cuts of beef. It can be cut boneless, bone-in, or left whole as a prime rib roast. If you choose a rib roast you will not receive any steaks. NOTE: USDA regulations require that we remove any spinal tissue from cattle over 30 months of age. If your animal is judged to be over 30 months old, you will automatically receive boneless ribeye steaks regardless of your selection.

The Short Loin is the home of the T-Bone, New York Strip, and Tenderloin Filet. We offer several cutting options. A New York Strip is simply a T-Bone with the tenderloin (the small side of the steak) removed. NOTE: USDA regulations require that we remove spinal tissue in all cattle over 30 months of age. If your animal is judged to be over 30 months old you will automatically receive boneless New York Strips regardless of your selection.

The tenderloin, commonly known as the tenderloin filet or filet mignon, is the most valuable and the most tender of all the cuts on the beef. If you ordered t-bone and porterhouse steaks, most of the tenderloin has already been cut as part of those steaks, and you will receive about 2 filets. If you ordered New York Strip steaks, you should receive about 5 filets.

The sirloin is a group of muscles between the back and the rump of the animal which are known for their flavor and also for being slightly leaner cuts. We take the cap off of our top sirloin steaks, which makes them about the size of a ribeye steak. Baseball sirloin steaks are cut extra thick, similar to how you would receive a sirloin steak ordered at a steakhouse.

The coulotte and tri-tip is are amazing lesser known cuts. When kept as a roast they are fantastic when grilled and then sliced. Because there is only one of each on a side of beef, you will receive either one coulotte roast, or one tri-tip, but not both.

Flank steak is a lean cut with intense beef flavor. It makes for great stir fry when sliced thin, or as fajita meat. Best when marinated overnight. There is only one flank steak per side of beef, so you may or may not receive a flank steak if both quarters have ordered one.

A long thin steak that is often used in fajitas, skirt steak has fantastic flavor and cooks extremely quickly.

Contrary to what the name may imply, this cut is not related to the sirloin. It is actually the animal's quadriceps muscle, which means it is heavily used for mobility. Heavily used muscles tend to be tougher and leaner and are best made into roasts or ground beef, but can make decent steaks when cooked properly.

The top round is the inside of the beef's rear leg. Another lean cut, we offer it as a roast, steak, or tenderized (cubed) steak.

The bottom round is the outside of the beef's rear leg. These cuts are best when braised. If left as a steak, they should be marinated or tenderized.

The eye of round is a long, lean, tough cut which is best cooked low and slow or made into ground beef.

We cut our stew meat from any leftover lean portions of the round that would otherwise go into ground beef. We cut the pieces 1 inch by 1 inch and package them into 1 lb bags. We recommend 3 lbs of stew meat with a quarter.

When you purchase a quarter beef, it means you split a half with another person. This means that the ground beef for both orders is made at the same time and divided afterwards. Because of the way we divide orders we only offer 1 pound packages of ground beef with a quarter beef. All ground beef will be vacuum sealed in flat packages for easy stacking in your freezer. We also offer burger patties in both 1/3 lb and 1/4 lb sizes. Patties will be packaged 4 per package and we require a minimum order of 15 lbs. Patties incur an upcharge of $1.00/ lb.

Depending on the amount of fat on your animal, the amount of beef suet you receive may vary. Beef suet can be rendered into beef tallow or is used to feed birds. We package it into 3 lb bags.

If you'd like us to save some bones for making broth or for your dog, please let us know. We package bones into 5 lb bags. Due to USDA regulations, neck bones cannot be kept on animals over 30 months of age.

If you'd like to ask for any specific requests such as different packaging styles, steak thickness, or roast sizes, please specify below.