Beefs
Cuts of Beef
Beef is one of the most versatile and popular meats, and it can be divided into different cuts that have different characteristics and uses. The beef carcass is first split into eight primal cuts, which are the large sections of meat that are separated from the bones. These primal cuts are then further trimmed and portioned into subprimal cuts, which are the smaller and more manageable pieces of meat that are sold to consumers or food service.
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Cut Sheet
Are you interested in beef meat? View our cut sheet to start ordering today. If you have any questions or concerns, call us today and our team can help!
| Available Beef Cuts | |
|---|---|
| Ribeye Steaks | London Broil |
| T-Bone Steaks | Top Round Roast |
| Top Sirloin Steak | Rump Roast |
| Tip Roast or Steaks | Chuck Roast |
| Eye Roast or Steaks | Brisket |
| Flat iron Steaks | Stew Meats |
| Chuck Tender Steaks | Short Ribs |
| Flank Steak | Hamburger patties |
| Skirt Steak | Misc |
| Minute Steaks | Liver • Heart • Tongue |
| Available Beef Cuts | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Ribeye Steaks | London Broil | T-Bone Steaks | Top Round Roast | Top Sirloin Steak | Rump Roast | Tip Roast or Steaks | Chuck Roast | Eye Roast or Steaks | Brisket | Flat iron Steaks | Stew Meats | Chuck Tender Steaks | Short Ribs | Flank Steak | Hamburger patties | Skirt Steak | Minute Steaks | Misc | Liver • Heart • Tongue |
