Grass-Fed Beef Cut Sheet
Here are a few notes to help you navigate the cut sheet. If you are only getting a quarter, you are not gauranteed to get every cut requested. Please let us know if you have questions or feedback for us!
CHUCK – The chuck or front shoulder is typically ground into hamburger. If you like pot roasts for slow cooking a chuck roast can be very flavorful. On a side of beef the chuck will account for about 50 pounds.
RIB – The rib area yields an excellent quality meat with good marbling. You can have the rib cut into rib steaks or into rib roasts. All rib cuts will have the bone in. On a side of beef the rib will account for about 20 pounds.
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 steaks and Porterhouse (bone in), or NY strips and tenderloin (boneless). It is not possible to request tenderloin along with T-bones and Porterhouse. On one side of beef the loin will account for about 15 pounds.
SIRLOIN – The sirloin is a very flavorful part of the beef. The top sirloin is usually the most tender. Some people like to have some or all of the Sirloin ground into hamburger because it adds great flavor to the hamburger. Sirloin accounts for about 20 pounds on one side of beef.
ROUND – The round offers many options. The eye of the round roast is typically left as one large, whole roast. It is lean and flavorful. The top round can be cut into roasts, London Broil, or steaks. The bottom round can be cut into roast for slow cooking pot roasts or ground into hamburger. Families who use a lot of hamburger will often have all of the round ground saving the Eye of the Round roast for a special occasion. The round will make up 50 or more pounds of one side of beef.