Our beef is delicious. Not only is the taste noticeably better than conventional grain-raised cattle, but it is also lower in fat and cholesterol, richer in vitamins (and Omega 3 content), and much better for the environment. All good reasons to make the switch to delicious local, grass-fed beef.
Chuck: The chuck is the source of bone-in chuck steaks and roasts, and boneless clod steaks and roasts, most commonly.
Rib: The rib contains part of the short ribs, the prime rib and rib eye steaks.
Brisket: use it for barbecue, corned beef or pastrami.
Shank: The foreshank or shank is used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.
Loin: The short loin, from which the T-bone and Porterhouse steaks are cut if bone-in, or strip steak if boneless.
Sirloin: The sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip).
Tenderloin: Tenderloin is best suited to be cut into filet steaks and roasts.
Round: The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist cooking or lesser degrees of doneness.
Flank: Flanks are best used for grilling and slicing thinly.