Beef Cuts Glossary : Mack Brook Farm

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 Cuts - Photos chart and the descriptions below to determine which cuts are right for you when purchasing a side of beef.

Hamburger –At Mack Brook Farm, this isn’t just ‘what’s left over’ after all the other cuts have been taken. There are several cuts we do not sell individually as we grind them into the hamburgers. We believe this is what gives our hamburger such superior taste. “Best hamburger I ever ate!’ is the most common reaction from our customers.

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.

Sirloin – The Sirloin is a very flavorful part of the beef. The Top Sirloin is usually the most tender and we use it for boneless steaks. We grind some of the Sirloin into our hamburger because it adds great flavor. We also use the Sirloin for excellent Kebobs cut into 1-inch cubes. Sirloin accounts for about 20 pounds on one side of beef.

Round – The Round offers many options. The Eye of the Round Roast, which we cut into two pieces, is lean and flavorful. We use Top Round for our Roasts. The Round will make up 50 or more pounds on one side of beef.

Brisket – We cut this large piece into halves – a thick and thin portion. It is excellent for marinating, slow cooking, or smoking. There is only one per side and whole it is about 6 pounds.

Flank – This cut is excellent for marinating. There is one Flank steak per side and it is usually about one pound.

Stew Meat – We use lean pieces from the Chuck and cut them into 1-inch cubes.

Soup Bones – These are big bones with a good amount of meat on them. They are excellent for homemade stock which is much tastier and healthier - and easier than you think. See Recipes.

Marrow Bones & Oxtails – These are cut and sold 2 per package. Your dog will love them!

Organ Meats – We package the Tongue and Kidney whole. The Heart is 'chunked' and the Liver is sliced.

MACK BROOK FARM

Free-Range Grassfed Natural Beef

For a helpful illustration of
beef cuts see >>

Beef Cuts Photos.