CHUCK – The Chuck or front shoulder is typically ground into hamburger. If you like roasts for slow cooking a chuck roast can be very flavorful. RIB – The Rib area yields an excellent quality meat with good marbling. All rib cuts will have the bone in or can be deboned and turned into ground.
LOIN –The loin consists of the Short Loin and Tenderloin. These are generally thought of as the best cuts on the beef. From the Loin you can get T-bone steak, OR NY strips and Filet Mignon. If you want the Tenderloin cut into Filet Mignon it will automatically provide you with NY strip steaks. It is not possible to request Filet Mignon along with T-bones. The T-bone have a piece of tenderloin on one side of the bone (like a Filet Mignon) and the NY strip on the other.
SIRLOIN – The Sirloin is a very flavorful part of the beef. The Top Sirloin is usually the most tender.
ROUND – The Round is typically used in ground due to this section being very lean. However, many enjoy roasts from this area for slow cooking in their crockpots.
The Brisket is typically left whole for marinating, slow cooking or smoking. You can also have your brisket halved (point and flat).
You can request Flank steaks or it will otherwise be ground into hamburger.
Fajitas come from the Skirt or Flank area or can be put into more ground beef.
If you like Stew be sure to specify how many pounds of Stew Meat in a package and how many total packages. Lean pieces will be used from what would otherwise be ground into hamburger.
Dog or Soup bones are also available. Soup bones are used to make broth typically.
