Click on each cut of meat to learn more. If you’re here to place a custom order, scroll down.
Head
Grass-fed meat in Minnesota is known for having a better taste, as most of us can attest. There’s generally more marbling that adds to the richness, tenderness and flavor profile.
Popular Cuts
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Chuck
When it comes to beef, the cut of chuck roast and arm roast are both ideal for roasting. These cuts come from the shoulder, neck, and upper arm area. These cuts are rich in flavor, but tend to be tougher pieces of meat that need time to break down the connective tissue. As such, they respond well to low-and-slow cooking methods. Typically cut into 3 pound roasts, chuck and arm roasts are great for braising or time-honored pot roasting recipes that are sure to be crowd pleasers.
Custom cuts:
- Chuck roast
- Arm roast
- Short ribs
- Soup bones
Retail only: Denver steak
Rib
If you’re a fan of rib roasts and ribeye steaks, this is the section that gives us those delicious cuts of beef. Since such tender cuts of beef come from the rib section, you can take advantage of dry-heat cooking methods and still have your meat remain flavorful and very tender. Opting for a rib roast cut will utilize the whole section of rib meat, instead of cutting it into steaks. If you opt for steaks, the standard cut is ¾ inch thickness.
Custom cuts:
- Rib steaks
- Rib roasts
- Plate ribs
- Short ribs
- Skirt steak
Retail only: Ribeye steak
Loin
If you are new to the world of beef, then you may be a bit confused when it comes to different cuts of beef loin. Located beneath the backbone, the loin region is highly favored for its tender texture, rich flavor, and popular t-bone and porterhouse cuts. Rich and juicy, loin cuts are typically chosen for grilling parties and steak nights. One thing to keep in mind is that the porterhouse and tenderloin both come from the same cut, so you’ll need to choose one or the other.
Custom cuts:
- T-bone
- Porterhouse
- Tenderloin
Sirloin
One of the most well known and loved cuts of beef is the sirloin, which comes from the top of the cow’s back. Sirloin beef cuts can be either steaks or roasts and are popular for their tender texture and rich flavors. Sirloin steaks and tip roasts tend to be the leanest, yet tender cuts available- especially if. Sirloin is especially ideal for grilling, as it stays juicy, tender, and wonderfully flavorful. Standard roast size is about 3 pounds.
Custom cuts:
- Sirloin steaks
- Sirloin tip roast
Round
If you love beef inspired soups, rich beef gravy dishes and stews, you’ll get the most out of your round cut options. Round cuts of meat come from the upper hind legs, and tenderizing round steaks or cutting them into stew meat will leave you with ample options for flavorful dishes. Using a slow cooker, crockpot, or dutch oven all afternoon will turn these beautiful cuts of meat into easy meals for a family on the go. You’ll also have some soup bones available, so plan to turn them into a healthy and delicious meal!
Custom cuts:
- Rump roast
- Round steaks
- Soup bones
- Stew meat
Brisket
Watch just about any popular cooking show on television, and you’ll see a chef cooking a brisket to perfection. You can look forward to eating very succulent, tender beef brisket as long as you plan ahead to ensure you have enough time set aside for the necessary low and slow cooking process. Cut from the breast area of the cow, the brisket is an excellent cut of beef to marinate and cook slowly to tenderize the connective tissue. A brisket is an excellent choice to cook on a smoker.
Custom Cuts:
- Brisket
Plate
Plate ribs are the long rib bones that are found along the bottom side of the cow. They tend to be marbled, thicker cuts of meat along the bone. Short ribs, on the other hand, are smaller and more uniform in size and tend to work well when used for braising. Both require longer, slower cooking times that are sure to fill your home with the delicious scent of the impending rib dinner that awaits.
Custom Cuts:
- Plate Ribs
- Short Ribs
Flank
Flank steak is prized for its rich flavor and tender texture, as long as it isn’t overcooked. Sliced thin and against the grain will give you a mouthwatering bite of steak. Flank is also a relatively thinner cut of steak with tough muscle fibers, and lends itself well to marinade and grill recipes. Be sure to grill your flank steak quickly over high heat to keep it tender.
Custom cuts:
- Flank steak
Disclaimer to Farmers: Whole beef with a hanging weight of less than 600 pounds will be charged processing based on a minimum of 600 pounds.
Place your beef custom processing order!
Don’t know a farmer who can provide an animal for custom processing? Head over to our Contact page and fill out the form. We have farmers that we can contact so you can get quality beef for your table.
