Beef Carcass Break Down: Beef Cuts

• If a person eats 1/4 pound of beef for a meal, that one animal could feed them 1,700 meals.
• If you eat 2 meals of beef a day, that one animal could feed a person for 850 days.
• This is about 2.3 years worth of meat.

• Brisket comes from the brisket on the animal. This is about the only cut that comes from that area. It is a muscle that cattle use a lot, which makes it a tough cut. It is important cooks prepare this cut with a "low and slow" mentality to get it to be tender and full of flavor. Cook it for a long time on a low temperature!
• Chuck is another easy one. This produces Chuck Roasts and Chuck Steaks.
• The Rib produces ribeyes and beef short ribs. Ribeyes are one of our favorite cuts. They are very flavorful due to the intense marbling and tender cut.
• The short loin produces New York Strip Steaks, T-Bone Steaks, Filet Mignons. This is very tender too!
• There are many parts of the Sirloin: Sirloin, Top Sirloin and Bottom Sirloin. The Sirloin Steaks that we sell are Top Sirloin Steaks. Tip Roasts also come from the Sirloin.
• The Round produces roasts and round steaks. This portion is known to be a bit more tough, but we still love round steak! We use it as a cost-efficient meat choice for salads.
• Flanks produce the Flank Steak. This is great for fajitas!
• The Plate is usually ground of hamburger, but the Skirt Steak also comes from this! Skirt Steak is a great addition in Mexican Dishes.
• Shank is made into Beef Shank. We typically do not sell this cut!
• Ground Beef is made from meat from the whole animal! Meat that is cut and not made into steaks or roasts is ground into ground beef/hamburger. We love ground beef!

See all of what Oak Barn Beef has to offer by clicking here!

A lot comes from a whole animal, and we love pretty much all of it! What's your favorite cut?