BEEF
CUTS - GLOSSARY
Chuck
–
The
Chuck is typically used for roasts and stew or ground into hamburger.
Chuck roast and stew meat are full of flavor and perfect for slow
cooking. On one side of beef the Chuck will account for about 50 pounds.
Rib
–
The
Rib yields tender, juicy meat. It can be cut into Standing Rib Roasts
or Delmonico (Ribeye) Steaks. On one side of beef, the rib will account
for about 20 punds.
Loin
–
This
is generally thought of as the best cuts on the beef. From the Loin,
you can get Porterhouse, T-Bones, NY Strips and Filet Mignon. If you
are purchasing a side of beef and want the Tenderloin whole or cut into
Filet Mignon steaks, it will automatically mean that you get NY Strip
steak. OR you can request T-Bone and Porterhouse steaks that have a
piece of tenderloin on one side of the bone. Because of this, it is not
possible to request Filet Mignons along with Porterhouse and T-Bone
steaks. On one side of beef, the Loin will account for about 15 pounds.