Get Beef Cut Sheet

The loin challenges the rib for producing the most expensive cuts of meat. This primal cut sits at the top of the beast behind the rib. The loin contains both the short loin, the sirloin, and the tenderloin. The loin contains very tender meat, as the muscles are not heavily used and therefore do not become tough.

What kind of cuts will I get? In a half of a beef, there are approximately 12 roasts, 14 t-bone steaks, 5 sirloin steaks, 5 sirloin tip steaks, 14 rib-eye steaks, and 6 round steaks. There are also short ribs, flank steak, stew meat, brisket and approximately 75# of ground beef.

The cost to have the meat aged, cut, wrapped and frozen so it's ready to take home is $1.25 per pound hanging weight. Hanging weight is usually 59% to 62% of the live weight.

Chuck. Chuck is the meat that comes from the shoulder and can sometimes be considered tough but super flavorful. ... Brisket. Next up is the brisket, which is the breast of the animal, be it a steer or a cow. ... Shank. The third area is the shank. ... Ribs. ... Plate. ... Loin. ... Round. ... Flank.

Keeping in mind that there's a limited amount of beef in each animal, if you're purchasing a whole steer, and you want filets and strip, you won't get T-bone or Porterhouse steaks. You can have EITHER t-bone steaks OR filets and strips. You can't have both since all of those cuts come from the same section of beef.

A beef carcass is divided into primal cuts (e.g., chuck or shortplate), which include subcategories known as subprimal cuts (e.g., flat-iron or short ribs) Classic steaks that you find at high-end steakhouses including New York strip, T-bone, porterhouse, filet mignon all come from the short loin.

Buying a Whole Cow: With a whole cow you would get approximately 440 pounds of beef. It will be approximately 200 pounds of ground beef, and the other 220 pounds are in cuts like steaks, roasts, ribs, brisket, tenderloin, etc.

Chuck. Chuck is the meat that comes from the shoulder and can sometimes be considered tough but super flavorful. ... Brisket. Next up is the brisket, which is the breast of the animal, be it a steer or a cow. ... Shank. The third area is the shank. ... Ribs. ... Plate. ... Loin. ... Round. ... Flank.

To start, there are eight main cuts of beef known as the primal cuts . These cuts are chuck, rib, loin, round, flank, short plate, brisket and shank. Then, these primal cuts are divided into large subprimal cuts that are shipped by packers to local markets for final cutting and preparation.

Buying Half a Cow: With a half a cow, you'll get approximately 220 pounds of beef. It includes 100 pounds of ground beef, and the rest of the beef are in cuts like steaks, roasts, ribs, brisket, and tenderloin.