The diagram above shows where a specific cut comes from on the cow. We have the following cuts of beef available:
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STEAKS:
- T-Bone
- Porterhouse
- New York Strip
- Ribeye
- Filet Mignon
- Sirloin
- Eye
of Round
- Flat Iron
- Chuck
- Chuck Eye
-
Shoulder
- Petite Medellions
- Cube
- Flank
-
Hamburger Steak Patties
| ROASTS:
- London
Broil
- Sirloin Tip
- Chuck
- Shoulder
- English
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Eye of Round
- Top Round
- Bottom Round
- Brisket
Also available: HALF BEEF or WHOLE BEEF -- Cut to your specifications!
| OTHER CUTS:
- Extra
Lean Ground Beef (approx 93% lean)
- Lean Ground
Beef (approx 85% lean)
- Ground Round (approx 96% lean)
- Hamburger Patties (3/pkg)
- Boneless Stew Meat
- Fajita Meat
- Kabobs
- Philly Steak
- Liver
- Soup Bones
- Shank Cross Cut
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Do you know what part of the animal the different cuts of beef come from?
Below is another document, displaying the actual cuts in relation to the above diagram. Click on the below image to enlarge it. It is very informative and helpful when understanding where each cut comes from and also gives tips on different ways to cook different cuts. Be sure to "CLICK" on the picture to make it easier to read!
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