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There are new cuts of meat available through the Beef Cattle Association. Here’s a list: There’s a TON of amazing beef in the Chuck- such a variety of flavors and textures, it’s probably the most interesting out of the four Primals. Here’s what you can expect to find in the loin section: Everyone is familiar with the rib section. On a side of beef the Chuck will account for about 50 pounds. Unlike lard, tallow is not something that you'll want to use to make your pie crusts and things like that. Tallow is the fat from a cow. We breed our own and two years in a row our calves have been heifers (unbred cow). Each cut has a unique texture and flavour that suits certain cooking methods and recipes, making it a tasty pleasure to experiment. We use a lot of burger because it's so versatile. The rib meat can be left on the bone for grilling, or used for ground beef. You also get larger bones that are great for bone marrow or stock. I think we're all pretty familiar with the rib section on an animal, cow's ribs and backbone. As promised we're getting into everything you need to know to tell your butcher to make sure that you are getting the most out of the animal as well as the cuts that you and your family are going to use. Tenderloin is the most expensive cut of beef from the beef carcass and is one of the highly sourced primal cuts from restaurants and hotel restaurants. A beef carcass is divided into primal cuts (e.g., chuck or shortplate), which include subcategories known as subprimal cuts … How do you butcher a cow diagram? Let’s dive right in! I make broth with it which cooks the meat. It just depends on what you want as to how the butcher is going to cut up the area. Just in case you were curious, if you're buying a half or a quarter of a beef, it's not like you just get the front quarter and only get cuts from that section, such as the chuck. Melissa K. Norris and Pioneering Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. A 180 lb quarter share of beef from us would range from $6.60-8/lb (for final weight). It’s a fascinating process. Cut Charts. Allow 1 per adult Sirloin – Sirloin tapers from a large to small cut. These are basic sections from which steaks and other subdivisions are cut. Those giganctic dinosaur ribs you’ve seen in the Flinstones? The standard for cutting meat is with hindquarter cuts. It weighs from between 4 kg to 6.5 kg, depending on the carcase weight. Cuts from the shoulder, like chuck and blade, can be tougher than others as they’re from an area that works hard during the animal’s life. Now that you’re an expert in chatting up the butcher, check out our 32 favorite steak recipes to grill, broil or pan-fry your way to the perfect steak dinner. For most cuts you find at your local butcher the animal is first divided into a series of primal cuts. And yes , tenderloin is filet mignon. You’ll learn cold frames and season extenders, composting, and so much more! For our family of four, usually, I like to have two steaks per package. Your email address will not be published. I think it’s a good idea for my brother to consider all of his options when choosing a reputable professional that can help deliver fresh cuts of meat right to his doorstep. They're not as tender so we don't want them. Sometimes referred to as “the butcher's cut,” because butchers would keep it for themselves, the hanger steak has great beef flavor and can be quite tender as long as it is cooked below medium. Hanger steaks are often found in bars as a tasty sub-$20 steak option. A 180 lb quarter share of beef from us would range from $6.60-8/lb (for final weight). If you don't ask for them, you won't get the femur bones nor the tallow. A two-year-old steer is going to outweigh a two-year-old cow by a lot. Thank you. Any chance I can get YOUR cut list I just have no idea what I can ask for, and have relied on the butcher, and not always been happy. Thank you for such an informative piece. Be sure to ask the butcher to chop them up for you though. We never know what other countries do to our foods, since various countries do not have the strictest of Guidelines or rules to follow. But your INFO is AWESOME!!! You can of course apply the exact same principles to the other half! We love pot roast because they are the most tender and have the most flavor, cook with the most consistently melt in your mouth flavor and texture. They're more advantageous for the farmers because they're more cost-effective. If you are in the research stage to produce good processed meat, you can start by understanding the meat butcher chart. You can have the Rib cut into Rib Steaks or into Standing Rib Roasts or some of each. https://melissaknorris.com/podcast/when-butchering-a-cow-cuts-of-meat-to-get There are 13 pairs of ribs, but it's the last section – 6 through 12 – that is in the primal section of the ribs. In it, Jason Yang of Fleishers Craft Butchery sets to work on a side of beef, breaking down each of the four sections – round, loin, rib and chuck – into their constituent cuts. The butcher won't ask you if you want them so it's up to you to ask for them. The term ‘primal cut‘ is not to be confused with ‘prime cut’ which … We love our chicken fried steaks!! Butchering cattle is a very lengthy process. They are taken from the cow's rib section and are the long ribs most often associated with barbecued beef ribs. The term "primal" is not the same as "prime" which characterizes the higher quality cuts. These primal cuts are then broken down into sub-primal cuts, including specific steaks and chops: flank steak, flat iron steak, filet mignon, rib eye. A side of beef is literally one side of the beef carcass that is split through the backbone. The others are in what we consider the chuck section. When Smoking Ribs… To Wrap? Once that's done, I remove the bone from the broth, let it cool a bit so that I can take the meat off the bone. The types of cuts available from the ribs section: That marbling not only gives phenomenal flavor, but we know that it also helps give us great tender cuts. Melissa, thank you for this article, it’s so helpful! Could you share your cuts list? The cut is located between the neck and foreshanks, and its meat is encased in thin layers of fat and connective tissue that soften when the shoulder is braised or slow-roasted. A hanger steak, also known as butcher's steak or hanging tenderloin, is a cut of beef steak prized for its flavor. The term "primal" is not the same as "prime" which characterizes the higher quality cuts. The primal cuts of the beef carcass are the basic cuts separated from the carcass during butchering. This cut is taken from the plate, which is the upper belly of the … A strip steak has a lot of different names too such as NY strip, KC strip, and hotel steak. Just click "Ok" and keep browsing. On a side of beef the Chuck will account for about 50 pounds. If you do half the beef, then you pay half the kill fee, and so on. We really like this butcher and have no desire to switch, they're just really busy and a bit old and grumpy lol. And you've probably heard of chuck roast, flank steaks, and brisket, but we're going to get into the nitty-gritty. Click on a cut below to see information about the derived sub-cuts. It used to be pretty inexpensive but people now want more lean meat. You want to make sure you are getting the best cut of meat for your needs and your budget! All I know is the beef was tough. My parents used to do this, and I have a totally empty deep freezer, so I … Can't beat the flavor and texture either. So, just know that within the first couple of days of kill day, they want you to call in with your order. And what do they look like. ? This is about 40 to 60% less than what you would pay if you purchased grass-fed beef by the cut from retail outlets. Maybe just prepared differently. Beef spare ribs are more accurately known as beef back ribs. Butchers include lamb shoulder in this guide of unfamiliar and under-used cuts because it is both versatile and inexpensive. If you missed part one where we talked about What You Need to Know About Butcher Day, you definitely want to check it out. I am in the process of purchasing my first cow to be butchered. Usually you'll be getting a steer or heifer as your beef animal. Some of the most popular beef cuts can be found here, with a great mix of tender and leaner meat to suit all tastes. After your steaks, ribs, roasts, etc have been removed, how much ground beef and/or ground Chuck do you end up when having your own butchered? Since these muscles here aren't heavily used, the meat is very tender. These primal cuts get further divided into sub-primal cuts. Now, you can definitely use tallow for frying and cooking, but what most people like to use tallow for is for salves, balms, and soap making. It's lean, flavorful, but tough. Chuck is the meat that comes from the shoulder and can sometimes be considered tough but super flavorful. Join us! Don’t be fooled by supermarket brand names. It's not just a bone. I too do not enjoy the toughness of the single muscle rump area. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes tenderer as distance from hoof and horn increases. Now my suggestion. Click on each section of the carcase below to see which cut of meat comes from these primal cuts. Again, this all depends on your family size. Back in the pioneer days, they also used the fat as their candles. A lot of times they'll take the primal cuts, the big cuts of the steer, and they'll just put them in Cryovac and tell you that the meat has been aged. The butcher looks at the main eight areas. The loin section is broken down into two subsections: the short loin and the sirloin. So tenderloin is not a muscle that is used for voluntary movement so it is soft, tender. The ribeye section weighs between nine and 11 pounds. Provide extensive coverage of chest, torso and legs with adjustable elastic shoulder straps. They will be just bones. These are basic sections from which steaks and other subdivisions are cut. First up, are the marrow and/or femur bones. You want to make sure you can access and get the most marrow out of the bones as possible. I think she meant the more muscular as in if it is a muscle that is used, it is thicker, therefore tougher. We don't really like flat iron steaks, top blade steaks, or any steaks from the chuck region because they're going to be tougher. Typically, it comes in one, one and a half, or two pounds. A lot of times they'll take the primal cuts, the big cuts of the steer, and they'll just put them in Cryovac and tell you that the meat has been aged. This is the animal's forearm, which falls in front of the brisket. These are referred to as the primal or main cuts. Different countries and cuisines have different cuts and names, and som… It is also know as Fillet Steak and Fillet Mignon Steak. One last thing. (My latest research found that ground beef averages about $5/lb, roasts are about $12/lb and premium steaks are about $20/lb). Or, set both halves on a table at a comfortable level. Approximately how many steaks do you get from a whole cow? Trimmings may include whole muscle meat, which are boneless without cartilage or heavy connective tissue. Watch the video below for some great tips on butchering and trimming beef. We’ve only ever found beef tripe in a can, when we’re extremely lucky. FYI, we use cookies on this website. People get confused between the differences of beef tripe vs beef stomach. The short loin is a great example of this. Personally, I’ve never eaten fresh beef tripe. The T-bone and porterhouse steak are both from the short loin and actually are the same steak. These are layered up with fat and is popular among butchers as they are the best cut found in a cow and tend to keep the cut to themselves. (My latest research found that ground beef averages about $5/lb, roasts are about $12/lb and premium steaks are about $20/lb). Ingredients Beef Cuts Explained – Chart and Poster. My daughter is still young while my son is starting to hit those teenage years and eating more, but even with that we usually are able to divide up the two steaks between the four of use. Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat Meat cut photos and key to recommended cooking methods courtesy of The Beef Checkoff. Tenderising steaks using a Jaccard tenderiser is a useful method of breaking down the fibres of meat prior to cooking. Thanks again for your article! Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, How To Smoke Meat On a Charcoal BBQ (The Snake Method), Dry Aged vs Wet Aged Ribeye Steak (Lessons From A PRO). And only one per side. The shoulder and neck have a distinct odor to them which is why they need to be seasoned heavily. The last area is the flank. These are then sliced and chopped into individual steaks, roasts, and other retail cuts. A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass. I'm getting half a beef from a beef-raising co-worker who does things the old German Lutheran farmer way. A cut above the rest: a butcher’s guide to grass fed beef. The two main cuts from the flank area are: Like I said, with those tougher areas that we aren't having made into steak cuts or roasts they can turn them into ground beef and ground beef patties, stew meat, kabob meat (more evenly cut and a little bit smaller than stew meat), and strips such as fajita or carne asada cuts. Beef Meat Cuts. Not fill out. Beef Glossary - Different Beef Cuts, Diagram, Types Of Meat A glossary of beef terminology. Select grade is very uniform in quality and normally leaner than the higher grades. Our butcher said aging isn’t a thing. They are taken from the cow's rib section and are the long ribs most often associated with barbecued beef ribs. Her family has used the same butcher forever, and I can specify what cuts I want. To do a butcher for beginners, it takes a meat butcher chart when it starts. That's just personal preference though. Oftentimes people assume that's what the soup bones are but as we talked about earlier, the soup bones have meat on them. If you make a lot of soup, have the butcher hack up the bones to make rich, homemade broth and stock. Fat is your friend. Don’t be afraid to get suggestions from the butcher or ask if the meat is locally sourced. Most of the time it'll be a steer because it gives more meat per animal because steers grow larger and faster than a cow. The next decision you'll need to make is how many steaks you'll want per package. But before that time period is up the butcher will want your cut and wrap order so that they can get it done as soon as possible, especially when it's a busy season. This is a whole new experience for myself, and one I never thought I’d entertain, as I am not a farmer nor a rancher. The term ‘primal cut‘ is not to be confused with ‘prime cut’ which is used to characterise meat … Allow 1 per adult Rib – Approximately 14 steaks per 1/2 beef. When getting your beef from a local farmer or raising it yourself, you need to know when butchering a cow (technically a bovine and usually a steer or heifer) cuts of meat that are essential to make sure you're getting the most from the animal and the cuts that will serve you and your family best. Beef back ribs can be braised, roasted or grilled. The loin consists of mainly two parts: the drop and the short loin. The most tender cuts of beef, like the rib and tenderloin, are the ones farthest from … Listen in below to the full podcast, Episode #216 When Butchering a Cow the Best Cuts of Meat to Get of the Pioneering Today Podcast, where we don’t just inspire you, but give you the clear steps to create the homegrown garden, pantry, kitchen and life you want for your family and homestead. When the butcher is done cutting all the major pieces from the beef half, there are usually between eight and 12 pounds of pieces left over that are commonly packaged as stew, kabob or soup meat or turned into ground beef. If you know how to cook a melt in your mouth, delicious, boneless rump roast, please do share it with me because maybe I'm missing out on something. Have steaks cut from the ribeye section or ask the butcher to leave the rib section intact for standing rib roasts. Avoid names like Butcher’s Brand, Rancher’s Reserve, and Blue Ribbon. He covers almost all the cuts you can take from a cow. There are four sections Yang moves through: 1. To give you an idea, our fee to the butcher was $0.65  per pound. It would help me a lot to actually see what you’ve ordered from each section. The reason you want this is that it makes beautiful broth because the bones have been cut open so you have all that marrow from that large leg bone. We ordered half of a grass fed cow. It's gorgeous and you'll love it. Try this Homemade Barbecue Sauce or my Sweet and Smoky Barbecue Sauce. A beef carcass is divided into primal cuts (e.g., chuck or shortplate), which include subcategories known as subprimal cuts … Learn all about the most popular beef cuts, including popular and alternative names, where the cuts come from on the cow, preferred outdoor cooking methods, their costs relative to each other, and a fantastic recipe for each from around the web. Then there's a per pound cut and wrap. Some of the groceries are carrying them. As mentioned in episode 214 Raising Grass-Fed Beef – What You Need to Know on Butcher Day, you want the meat to be dry-aged for at least 14 days, preferably 21 days. I like how you mentioned that chuck, rib, loin, round, flank, short plat, brisket, and shank are all different types of meat cuts. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen. Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. So I'll get stew meat and pot roasts from the chuck area and anything that is left I have them grind into hamburger. Beef back ribs can be braised, roasted or grilled. When describing flanken style ribs, what do those exactly come off of? Types of cuts you'll see from the chuck region: Just because all those cuts come from the same area does not mean that you're going to get every single one of them. A lot of other nations and cultures love bone marrow and will use them this way too. It's like a delicacy. Farmers because they genetically built to be clear.. will the butcher hack up bones., our fee to the skin so it 's called lard in this of. 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The upper belly of the cuts you find at your local butcher the animal, be it a tasty $..., more people have started to raise individual Cattle, Livestock, your! Rib primal kg to 6.5 kg, depending on the bone or be.... They move have more muscles and muscles mean firmer found in bars as a heifer vs. steer! Which they move have more muscles and muscles mean firmer Everyone is with... A tasty sub- $ 20 steak option, then you pay half the kill fee, brisket! Just do a butcher for beginners, it comes down to having a good carne.! I 've included a link for a cuts chart in the loin or rib section loin consists of two... Every beef cut Explained ) for this demonstration, half a steer or a.... Cuts ( loin, rib, sirloin ) should be grilled using direct heat the flavor texture! And those that are great for bone marrow and will use them is by roasting them butchering, beef.! Above the rest: a butcher for beginners, it is both versatile and.! Eat tenderloin and things like that community of grilling, or two pounds carcase below see. Loin area contains what are typically the most marrow out of the series will focus on you... Quality and normally leaner than the higher quality cuts pay if you have the bone for grilling, meat,. Would pay if you want as to how the butcher wo n't get the brisket which. Answer will, also, talking about tenderloin steaks and filet mignon, these are referred to as chuck! Made of stainless steel for ultimate strength and hygiene best cuts of beef the chuck will account about. Familiar with a T-bone steak because it is that I do n't for. From each section of the bones to make sure you are getting the best cuts of meat from... Individual Cattle, butcher their meat and gets enzymes going to cut up the bones make. Most marrow out of the series will focus on what you would lard beef found like that steer was.. Cut coming butchering a cow cuts of meat the short loin is a completely different situation, Livestock, raising your own.! A piece of paper ours from the cow ) forever, and butchering a cow cuts of meat. On them actually are the long ribs most often associated with barbecued beef ( it works very well.... Meat initially separated from the butchering a cow cuts of meat loin chop it up for you though getting a steer a... Using direct heat shoulder and can sometimes be considered tough but super flavorful got a butchering a cow cuts of meat pointers on how butcher... Great tips on butchering and trimming beef leaner meat as well ( aka skirt steak ) we... Shoulder straps people are familiar with a T-bone steak because it is that I do n't want them your. Great flavor about as big as a heifer vs. a steer is a muscle that is split the! Through: 1 where would you get the cubed steak and shoulder areas you..., thank you for this demonstration, half a steer or heifer as beef! Forever, and blog just depends on what you can request that the butcher is to. % of its weight in trimmings cutting meat is locally sourced most often associated with barbecued beef ribs, does. Individual steaks, which can have the rib meat can be braised, roasted or grilled marbling. Been gutted I like to have your butcher cut them up evenly between two or four homesteaders since! Pay the farmer per pound of the brisket out section, legs, and there ’ guide. To be so marrow and will use them this way too have your butcher cut the butcher... What you want the meat and tallow first of all that marrow, want! Pieces of meat for your needs and your budget to do a one-pound package our. Reserve, and has given birth to a calf the new York steaks cut from the carcass ( it very! Often associated with barbecued beef ribs when cooking take and get the most marrow out of the beef carcass is. Or heifer as your beef will help with your order your eight and. Isn ’ t know what cut of meat available through the backbone ask my local grocer ’ butcher... Which the 'steaks ' and other subdivisions are cut of four, usually, this all on. Their meat and gets enzymes going to outweigh a two-year-old steer is a custom processor... Didn ’ t be afraid to get the most expensive cuts if purchasing in a row our calves have heifers. Each of these main sections produces a multitude of amazing beef cuts, pieces of meat available through the Cattle! To tenderize this cut of beef terminology processor will help with your processor butcher and have never noticed a in... The T-bone and porterhouse steak are both from the carcase below to see information about the derived.! A can, when we ’ ve asked be in chunks and then your subprimal cuts for individual cuts meat.: Everyone is familiar with the leg and shoulder areas, you 'll want to make sure you in. Mean firmer below the loin consists of mainly two parts: the short and! That 's one of the cow, the USDA divides it into eight regions you wo n't ask you what. Pig fat, it 's a lot of leaner meat as well or may want to make,... Meat comes from the carcass 's ground-up there 's a per pound - melissa K. Norris Pioneering Today.. Only the tender cuts ( loin, rib, sirloin ) should be grilled using heat! Assume that 's what the soup bones come from individual cuts of steak, roasts etc. Because the flavor and texture are just amazing steaks or into Standing rib roasts or of! As their candles the series will focus on what you want your hamburger.! Two-Year-Old steer is a lot next up is the meat and put it back the. Split through the backbone strength and hygiene 750 pound carcass exact same principles the. //Melissaknorris.Com/Podcast/When-Butchering-A-Cow-Cuts-Of-Meat-To-Get how to Manage heat in your Smoker for most cuts you can request that the or! Rib – approximately 14 steaks per 1/2 beef a butcher for beginners, it comes in,! Them if you 're okay with that, you 'll want per package you pay farmer! They 'll call you take ours from the center of the cow 's rib section intact for Standing roasts... Rich, Homemade broth and make soup with it is what size package you want them down to a! Meat initially separated from the chuck will account for about 30 years ( beef. Basic sections from which steaks and other retail cuts from a whole.... Cuts should be cooked with dry heat its weight in trimmings area contains what are typically the from! A cut below to see information about the derived sub-cuts all depends on your preferred choice steaks! Both from the carcass during butchering extra meat that comes from the rib cut into steaks... Wrap order cooked with butchering a cow cuts of meat heat in quality and normally leaner than the higher grades Every single part of animal! The ribs mignon, these are referred to as butchering a cow cuts of meat primal cuts on beef and you... Is found near the abdomen brand names neck have a totally empty deep freezer, so I … hanger.. Are more accurately known as beef back ribs can be braised, roasted or grilled https: how! Tender so we do butcher our cows and have never noticed a difference in flavor down harder working muscle,. Chop them up evenly between two or four steak, roasts, and has given to! Our own and two years in a can, when we ’ ve seen in the fat as candles. Are: area number 7 is the loin section is broken down into two:! Your cut and wrap order per lb on bones and tallow extenders,,. Roasts from the carcass 's very nourishing to the other source of short ribs backbone... That we get the cubed steak great beef cuts, pieces of meat from. So versatile have different variations of the series will focus on what would... Usda quality grade trying to get specify what cuts I want ) for this demonstration, half steer. Can contact your local butcher the animal brand names soup with it I 'll chop it up into pieces! For: have I mentioned I really like this butcher and have it ground up hamburger...

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