Choosing your cuts…

The breakdown…

When thinking about all of the possible cuts within a half or whole beef, it is best to look at it in sections. Each section has a specific list of available cuts, characterized by tenderness, texture and flavour. The most tender cuts of beef, like the rib and tenderloin, are the ones farthest from the head and hoof. The toughest areas of the animal are the shoulder and leg muscles because they are worked the most.

When considering cuts for bulk orders, keep this in mind:
Bulk orders are made up of a percentage of each section, and these percentages are not all equal. These are the average yields from each section:

Chuck - 29%
Round - 22%
Loin - 16%
Rib - 9%
Plate/Flank - 14%
Brisket - 4%
Shank - 3%
remaining % is organ meat and fat

Sections that you do not choose specific cuts from will be turned to ground beef… so these percentages are important to know in order to get the most out of your bulk order. For example, if you choose to turn the brisket into ground beef you may end up with a small amount of extra ground beef in your order vs. if you choose to put all of your round meat to ground beef you will end up with a very large amount of extra ground beef (which some people prefer and some would not).

To keep things simple we have provided you with a list of our favorite and most popular cuts. We have listed the cuts from the most tender (hello tenderloin!) to the least (the impressive and flavourful brisket!).

(TENDER)LOIN

Tenderloin Roast

Characteristics: Buttery, tender, lean, and mild flavour.
Recommended Cooking Methods: Roast or grill.
Note for half beef orders: The tenderloin also makes up part of the t-bone and porterhouse, so if you order tenderloin you will not get any t-bones or porterhouse. You can choose tenderloin and strip loin OR t-bone and or porterhouse steaks.
Filet Mignon

Characteristics: Buttery, tender, lean, and mild flavour.
Recommended Cooking Methods: Grill or skillet-to-oven.
Note for half beef orders: The tenderloin also makes up part of the t-bone and porterhouse, so if you order tenderloin you will not get any t-bones or porterhouse. You can choose tenderloin and strip loin OR t-bone and or porterhouse steaks.
**Included in quarter orders.

RIB

Prime Rib

Characteristics: Bone-in (2-3 per roast), tender, flavourful and marbled.
Recommended Cooking Method: Roast or grill.
Popular Variations: Standing rib roast or boneless rib roast.
Rib Eye

Characteristics: Boneless, tender, flavourful and marbled.
Recommended Cooking Method: Grill or skillet.
Popular Variations: Rib steak (bone-in), tomahawk steak (extra long bone-in).
**Included in quarter orders.
Back Ribs

Characteristics - Tender and flavourful.
Recommended Cooking Method: Slow cooked - grill, roast or smoked.
Popular Variations - Full racks or 3-4 rib racks.
Texas Style Short Ribs

Characteristics: Cut parallel to the bone. Deep, rich flavour. Also known as English Style Short Ribs.
Recommended Cooking Method: Braising.
Popular Variations: Maui ribs.
Maui Style Short Ribs

Characteristics: Cut across the bone in strips. Deep, rich flavour. Also known as Flanken Short Ribs.
Recommended Cooking Method: Braising.
Popular Variations: Texas ribs.
**Included in quarter orders.

LOIN/SIRLOIN

Strip Loin

Characteristics: Lean, flavourful and finely marbled.
Recommended Cooking Method: Grill, skillet or stir fry.
Popular Variations: Strip roast or porterhouse steak.
Note for half beef orders: The strip loin also makes up part of the t-bone and porterhouse, so if you order strip loin steaks you will not get any t-bone or porterhouse steaks. You can choose strip loin and tenderloins OR t-bones and/or porterhouse steaks.
**Included in quarter orders.
T-Bone

Characteristics: Made up of strip loin (large side) and tenderloin (small side). Flavourful, lean and tender.
Recommended Cooking Method: Grill or skillet.
Popular Variations: Porterhouse steak (larger tenderloin section, great for sharing).
Note for half beef orders: T-bone & porterhouse steaks are made up of the strip loin and tenderloin, so if you order t-bone steaks you will not get any strip steak or tenderloin (other than perhaps the tail end of the tenderloin). You can choose t-bone and/or porterhouse OR strip loin and tenderloin.
Top Sirloin

Characteristics: Moderately tender, flavourful, lean and family sized.
Recommended Cooking Method: Roast, grill, stir fry, skillet, skillet-to-oven (do not cook past medium doneness for optimal texture).
Popular Variations: Steak, roast, filets. Great for kabobs!
**Included in quarter orders: Steaks.
Tri Tip

Characteristics: Moderately tender, very flavourful (similar, but simpler version of the brisket!).
Recommended Cooking Method: Roast, grill, or smoked. Tip - after the meat has been cooked and rested, cut the tri tip in half where the two grains intersect. Then slice each piece against the grain. Great for beef tacos!

HIP/ROUND

Inside Round

Characteristics: Very lean, tough (although it is the most tender of the round cuts), moderately flavored, and boneless.
Recommended Cooking Methods: Slow roasted or braised. Commonly used for sliced roast beef. If made into steaks, marinate and slice thinly across the grain.
Popular Variations: Roast, steak, stew meat.
**Included in quarter orders: roast.
Minute Steak

Characteristics: Usually from the outside/eye of the round. Lean, flavourful, thinly sliced and pre-tenderized by butcher for fast cooking.
Recommended Cooking Methods: Skillet (quick fry).
Rouladin/Stir Fry

Characteristics: Usually from the outside/eye of the round. Lean, flavourful and sliced to ~1/4” thick.
Recommended Cooking Methods: Roast, grilled, or stir fry/saute. Great for german rouladin or sliced across the grain for stir fry or fajitas! Tip: Pound with meat tenderizer prior to cooking.
**Included in quarter orders.
Sirloin Tip

Characteristics: Lean and boneless. Traditional “roast beef” roast.
Recommended Cooking Method: Roasted or braised.
Popular Variations: Roast (recommended) or steak.
**Included in quarter orders: roast.

CHUCK

Chuck

Characteristics: Rich, beefy flavour. Traditional “pot roast”.
Recommended Cooking Methods: Slow cooked - braised.
Variations - Roast or steak (large steaks!).
**Included in quarter orders: roast.
Flat Iron

Characteristics: Marbled, tender, beefy flavour. Nice alternative to the strip loin steak.
Recommended Cooking Methods: Marinated and grilled. Tip - do not cook past medium doneness for optimal texture.
Cross Rib

Characteristics: Bone-in, rich beefy flavour and leaner than chuck cuts.
Recommended Cooking Method: Roasted, braised, or pressure cooked.
Popular Variations: Roast (recommended) or steak.

FLANK/PLATE

Flank

Characteristics: Lean, thick grained, and flavourful.
Recommended Cooking Methods: Marinate and grill. To ensure a tender steak, cut across the grain.
Skirt

Characteristics: Flavourful, thin and fibrous. Traditional cut used for fajitas and stir fry.
Recommended Cooking Method: Marinate and grill.

BRISKET

Brisket

Characteristics: Rich flavour, tough. Brisket can be broken into two halves:
Flat End: Leaner end. Best for slicing and shredding (corned beef).
Point End: More marbled. Best for smoker/bbq.
Recommended Cooking Methods: Low and slow - smoked, grilled (indirect), braised, or roasted.

Last but certainly not least…

Ground Beef

Characteristics: Made from trimmings & less tender/less popular cuts. No additives, fillers or colours.
Popular Variations:
Extra Lean - 10% max fat
Lean - 17% max fat (recommended)
Regular - 30% max fat
Tip for bulk orders - If you would like to get creative with your ground beef, try ordering specialty items from the butcher like hamburger patties, sausage, smokies and more!
**Included in quarter orders: 1.5 lb packages, lean.
Stew Meat

Characteristics: Commonly made from chuck and round cuts. Tender & flavourful when slowly simmered in liquid.
Recommended Cooking Method: Braised.
**Included in quarter orders.
Beef Bones

Perfect for soup or dog bones!
**Available with quarter orders upon request.