Different Cuts of Grass Fed Beef – Know What You're Buying
Understanding the different cuts of grass-fed beef is essential when deciding which options best fit your cooking style, flavor preferences, and budget. Whether you're purchasing individual steaks or buying a half or quarter cow, knowing the basics will help you make smarter choices and maximize your investment when purchasing grass-fed beef.
What Are Beef Cuts?
Beef cuts refer to the specific sections into which a beef carcass is divided after slaughter. Each cut varies in tenderness, flavor, ideal cooking method, and nutritional profile.
To help make sense of how beef is divided for retail, here’s a simple breakdown of how cuts move from the carcass to your kitchen:
Cuts are organized into a structured hierarchy: primal cuts are first separated from the carcass, which are then broken down into subprimal cuts and finally retail cuts for consumers.
The Three Primary Sections of a Beef Carcass
A beef carcass is typically divided into three main sections, each contributing different types of cuts:
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Forequarter: Includes the chuck, brisket, rib, and plate sections. Cuts here are often tougher and benefit from slow cooking, but some tender steaks like the ribeye originate here.
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Hindquarter: Contains the loin, round, and flank. This area produces some of the most tender and prized steaks like tenderloin and sirloin.
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Middle/Loin Section: The source of premium steaks such as the T-bone, porterhouse, and strip steak.
Carcass sectioning directly influences the yield and economic value of each cut. Knowing which part of the cow a cut comes from also provides insight into flavor and texture differences between cuts.
Overview of Common Beef Cuts (Grouped by Use)
Different cuts of grass fed beef suit different cooking methods. Here is a basic overview:
Steaks
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Ribeye: Rich marbling and deep flavor; ideal for grilling.
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Sirloin: Leaner than ribeye; versatile for grilling or pan-searing.
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NY Strip: Tender and flavorful; great for dry heat cooking.
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Tenderloin (Filet Mignon): The most tender cut; best for high-heat searing.
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Flank and Skirt: Long-grain cuts; excellent for marinating and quick grilling.
Roasts
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Chuck Roast: Well-marbled; best for slow cooking.
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Rump Roast: Lean and best for slow roasting.
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Round Roast: Very lean; ideal for slicing thin after slow roasting.
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Brisket: Flavorful but tough; shines with low and slow smoking.
Slow Cook & Braise Cuts
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Short Ribs: Excellent for braising.
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Shank: Best for soups and stews.
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Oxtail: Rich, gelatinous meat; perfect for slow-simmered dishes.
Grind & Trim
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Ground Beef: Versatile; made from various trimmings.
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Stew Meat: Cubed tougher cuts, ideal for stews and slow cooking.
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Fat (Tallow): Rendered for cooking or homemade products.
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Here’s a simple visual guide to which cooking methods work best with each type of grass fed beef cut:
Understanding Cut Names in Bulk Purchases
When you buy a half or quarter cow, the names of cuts listed on your cut sheet may differ slightly from what you see in the grocery store. But the structure remains the same.
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Standard Cuts: Ribeye, sirloin, ground beef, roasts, and stew meat.
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Optional Cuts: Organ meats, soup bones, and specialty items (like hanger steak) depending on your butcher and processing preferences.
Selecting custom cut options when buying in bulk often allows for optimizing how much steak versus ground beef you receive. As explained in the USDA's Institutional Meat Purchase Specifications (IMPS) for Fresh Beef, standardized nomenclature and yield expectations help ensure consistency across different processors and regions.
Understanding these specifications can assist consumers in making informed decisions about their meat purchases.
Visual Guide – Where Each Cut Comes From
To help you better visualize the different sections, here’s a visual map showing where each cut is located on the cow — a helpful reference when reviewing your cut sheet or talking to your butcher:
Using these visuals makes the process of buying bulk grass-fed beef far less intimidating.
Applying What You Know About Cuts to Bulk Orders
If you’re considering a bulk beef purchase—like a whole, half, quarter, or eighth of a cow—understanding the different cuts becomes even more important. Each order comes with a cut sheet that outlines your options, and your choices will directly affect how much steak, ground beef, or specialty items you receive. Before placing an order, it’s worth reviewing how the bulk buying process works, what bulk quantities make sense for your household, and which sales channels offer the best fit—whether you're buying grass-fed beef from a local ranch, an online subscription, or a butcher shop. Our guides break down these decisions to help you feel confident and prepared when buying grass-fed beef in bulk.
Summary: How to Choose the Right Cut
Selecting the right cut of grass-fed beef comes down to your cooking style and flavor preferences. Tender cuts like ribeye and tenderloin are perfect for high-heat methods like grilling or searing, while tougher cuts such as chuck, brisket, and shank excel with slow cooking techniques that unlock their depth of flavor.
Knowing how each cut performs in the kitchen—and where on the animal it comes from—helps you make confident decisions, especially when ordering in bulk. With a solid understanding of cut types and cooking methods, you can get the most out of your purchase and enjoy the full range of what grass-fed beef has to offer.
2025-12-9
2025-12-9
Sources:
United States Department of Agriculture. Institutional Meat Purchase Specifications (IMPS) for Fresh Beef. Agricultural Marketing Service, 2014, https://www.ams.usda.gov/sites/default/files/media/IMPS_100_Fresh_Beef%5B1%5D.pdf