BEEF
CUTS - GLOSSARY
Side
of Beef –
This
is just what it sounds like, one half of the animal after it has
been “dressed’ (skinned and parts other than the meat removed).
A ‘side’ is divided into parts labeled by the cuts they provide.
Refer to the Beef
Made Easy chart
and the descriptions below to determine which cuts are right for
you.
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. You can request a chuck roast or two and have the
rest ground into hamburger. As with all cuts, the roasts will be
larger on larger animals but you should always specify the ideal
size for your roasts. On one side of beef the Chuck will account
for about 50 pounds.
Rib
–
The
Rib area yields excellent quality meat. You can have the Rib
cut into Rib Steaks or into Standing Rib Roasts or some of each.
All rib cuts will have the bone in. On one side of beef the
Rib will account for about 20 pounds.
Loin
–
This
is generally thought of as the best cuts on the beef. From the Loin
you can get T-bone steak, Porterhouse, NY strips and Filet Mignon.
If you want the Tenderloin whole or cut into Filet Mignon steaks,
it will automatically provide you with NY strip steaks. OR you can
request T-bone and Porterhouse, which have a piece of tenderloin
on one side of the bone and the NY strip on the other. Because
of this, it is not possible to request Filet Mignon along with T-bones
and Porterhouse if you are purchasing a whole side. 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. If you would like it cut into steaks be sure to specify
the thickness of steak you prefer. Sirloin is also excellent
for Kebobs. 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 or London
Broil. The Bottom Round can be cut for slow cooking pot roasts
or ground into hamburger. The round will make up 50 or more
pounds on one side of beef
Brisket –
This
is typically left whole for marinating, slow cooking or smoking.
There is only one per side and it is about 4 pounds.
Flank
Steak –
You
can request the Flank steak or it will be ground into hamburger.
There is one Flank steak per side usually less than 2 pounds.
Stew
Meat
–
Lean
pieces from what would otherwise be ground into hamburger will be
used.
Bones –
If
you would like the bones, these can be packaged as well.
SPECIAL
REQUESTS:
Organ
Meats
– You
can have the Tongue and Kidney packaged. The Liver can be
sliced and packaged and the Heart can be left whole or sliced. These
cuts make great treats for your pets.
MACK
BROOK FARM
Free
Range Grassfed Natural Beef
312 McEachron Hill Road | Argyle, New York 12809 | (518) 638-6187
2008 (c) Mack Brook Farm | site designed by Studio 162
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