What am I purchasing?
We sell our beef by the rail weight, or the hanging weight, not the on the hoof weight. After purchasing your yearling at the rail weight, you get to decide on the cuts of meat you prefer. We strongly suggest leaving bone in roasts, ribs and steaks for flavor and also asking for soup bones, this greatly reduces your loss of weight that you
have already paid for. Beef Orders: We are currently accepting orders with deposit for delivery April – June 2017.
Why buy the whole cow? What can I expect?
When you purchase your own whole beef, you get to select the cuts you want, but here is a break down of what you can generally expect.
List Of American Primal Cuts
Chuck: The chuck includes ribs 1-5 and the shoulder blade. Roasts from the chuck contain a lot of connective tissue and generally require moist heat cooking to become tender. They also contain a higher percentage of fat than other roasts. Flat iron steaks also come from this section.
Rib: The rib section contains ribs 6-12. A full boneless rib roast, weighs 8-9 lbs. These premium cuts have a moderate fat covering, are tender and generally are grilled or roasted in dry heat. Back ribs are also located here.
Short Loin: This part of the cow is usually cut into premium steaks including New York Strips and Tenderloin, or T-bone and Porterhouse. These steaks are lean and grilled or roasted over dry heat.
Sirloin: The sirloin is a little less tender than cuts from the short loin and have a little more fat content. Their flavor and lower price make them popular with families that enjoy grilling. These cuts also lend themselves well to recipes with sauces and breading.
Round: Cuts from the round include lean roasts for braising, economy steaks that require tenderizing, and trim for lean ground beef.
Flank: These thin, lean cuts are used for grilling.
Plate: This section contains ribs 6-12 where skirt steaks are trimmed very lean for marinating and grilling. This is also the area from which short ribs are cut.
Brisket: Brisket from longhorn cattle is quite lean and lends its self well to braising or smoking with a source of moist heat.
Shank: Meat from the upper fore and rear legs contains a lot of connective tissue and requires braising for long
periods of time. Thick broths from marrow give soups and osso buco their rich flavor.
Organ Meats, Tongue and Ox Tail also make flavorful and nutritious dishes. These need to be requested prior to slaughter.
Orders for Sides of Beef include cuts from all sections listed above.
Organs: Obviously, there is only one ox tail, one heart, and one tongue per animal. The heart can be cut in half or thirds and the liver (weighing 7-9 lbs.) can be cut into many portions. There are two kidneys.