Thank you for inquiring further into our cuts, quarter, or side!
Listed below is the approximate breakdown of a beef. This
Angus Beef Cuts Chart
will show you exactly where these cuts are located.
Front Quarter:
Chuck/Blade
- a large amount of bone
- often made into flat iron steaks
- great for slow cooking, stew or ground beef
Cross Rib
- has some rib bones
- yummy slow cooking roast
Prime Rib
- also called Standing Rib roast
- rib steaks (bone in)
- rib eye plus prime rib bones - 2 packs with 6 bones each.
These ribs are excellent BBQ ribs - yum!!
Short Rib
- very meaty rib
- can be cut as short rib or maui rib
- slow cooks or BBQs excellently
Ground Beef
Hind Quarter:
Short Loin
- tenderloin (boneless)
- new york (boneless)
- tbone/porterhouse (bone in) large
Top Sirloin
Sirloin Tip
Top Round
- great marinating steak, kabob or stir fry
- great slow cooking roast
Eye of Round
- great as steak
- great slow cooking roast
Bottom Round
- baron of beef
- can be made into stir fry or kabobs
Ground Beef
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