Beef Cuts
An introductory guide to knowing what you’re getting
Ever wondered where your favorite steak or roast comes from? Understanding beef cuts can help you make smarter choices in the kitchen and get the most out of your beef share or purchase.
Below, you’ll find a helpful Beef Cuts Chart that shows exactly where each cut comes from on the cow. But before you dive into that, here’s a simple breakdown of how beef is divided and what it all means.
How Beef Is Broken Down
Primal Cuts
Beef is first divided into large sections called primal cuts. These are the main regions of the animal:
- Chuck (shoulder)
- Rib
- Loin
- Sirloin
- Round
- Brisket
- Plate
- Flank
Each primal cut has its own texture, flavor, and ideal cooking methods.
Sub-Primal & Retail Cuts
From those primals, meat processors create sub-primal cuts, which are then portioned into the retail cuts you see in stores or on your custom cut sheet — like ribeyes, brisket, ground beef, stew meat, etc.
What Should You Know When Buying Bulk Beef?
If you’re buying a quarter or half beef, you may have the opportunity to customize your cuts. Here are a few tips:
- You can trade one cut for another (e.g., grind the round if you want more ground beef)
- Certain cuts are limited. There’s only one brisket, two tenderloins, etc.
- Cooking style matters. If you love the grill, you might want more steaks and fewer roasts
Not sure which cuts your family will like best? Want help navigating your cut sheet? Just reach out—we’re happy to walk you through it. And if we don’t know the answer, we’ll find someone who does.