Know Your Cuts
A simple guide to beef, pork & lamb.
Buying a quarter, half, or whole animal gives you something you don’t get
at the grocery store:
You get to decide what goes into your freezer.
If you’ve never purchased an animal before, choosing your cuts can feel
overwhelming. What’s the difference between a chuck roast and a sirloin?
Should you keep the short ribs? What should you do with the shoulder?
We’ve put together this guide to help you understand the animal from nose
to tail — so you can make processing choices that actually work for your family.
Beef Cuts
Beef is incredibly versatile, and every part of the animal has something
different to offer.
Hard-working muscles generally have more connective
tissue and are excellent for slow cooking.
Less-used muscles tend to be more tender and are often
best for grilling, searing, and quick cooking.
The Chuck
Shoulder • Rich, flavorful & built for slow cooking
The chuck comes from the shoulder, a hard-working area that develops
rich flavor and plenty of connective tissue.
Common Cuts
Chuck Roast • Shoulder Roast • Flat Iron Steak • Denver Steak •
Stew Meat • Ground Beef
Best For
Slow cooking • Braising • Pressure cooking • Smoking
Try It
Classic Pot Roast
Shredded Beef Tacos
Processing Tip: Chuck is one of the most useful sections
of a beef animal for a family freezer. Consider keeping several roasts
and using some of the remaining meat for stew or ground beef.
The Rib
Where the great steaks live
The rib section contains some of the most tender and sought-after
cuts of beef.
Common Cuts
Ribeye Steak • Prime Rib / Rib Roast • Short Ribs
Best For
Grilling • Pan-searing • Roasting • Smoking
Try It
Grilled Ribeye
Sunday Prime Rib
Processing Tip: If your family loves steak,
pay close attention to how you want your rib and loin sections cut.
The Loin
The tender section
The loin runs along the back of the animal and produces some of
the most tender cuts available.
Common Cuts
New York Strip • Tenderloin / Filet • T-Bone • Porterhouse • Top Sirloin
Best For
Grilling • Pan-searing • Broiling
Try It
Grilled New York Strip
Pan-Seared Filet
Processing Tip: Think about how often your family
actually eats steak before turning the entire loin into individual steaks.
The Round
Lean & versatile
The round comes from the rear leg. These muscles work hard, making them
lean and flavorful but generally better suited for slower cooking.
Common Cuts
Top Round • Bottom Round • Eye of Round • Rump Roast • Round Steak
Best For
Roasting • Slow cooking • Braising • Thin slicing
Try It
Sunday Roast Beef
French Dip Sandwiches
The Brisket
BBQ favorite
Brisket comes from the lower chest of the animal. It’s a hard-working
muscle with plenty of connective tissue, which makes it ideal for
low-and-slow cooking.
Common Cuts
Whole Brisket • Brisket Flat • Brisket Point
Best For
Smoking • Braising • Slow cooking
Try It
Smoked Brisket
Braised Brisket
Processing Tip: Have a smoker?
Consider keeping your brisket whole.
Make the Most of Your Beef
Buying an animal gives you the opportunity to use far more than just
the premium cuts.
Soup Bones •
Marrow Bones •
Stew Meat •
Beef Fat / Tallow •
Organ Meats •
Ground Beef
Ask your processor what options are available before processing.
How Should You Choose Your Cuts?
There isn’t one “right” way to process an animal.
The right way is the way that works for your family.
What Does Your Family Actually Eat?
If your family loves burgers, don’t turn everything into steaks just
because they’re considered premium cuts.
If you love roasts, keep more roasts. If you barbecue every weekend,
prioritize cuts that work well on the smoker.
How Much Freezer Space Do You Have?
A quarter, half, or whole animal can provide a substantial amount of meat.
Make sure you have enough freezer space before purchasing.
Convenience or Variety?
Build your freezer around the way your family actually cooks.
Individual packages may work better for quick weeknight meals,
while larger packages may make sense for families who cook in bulk.
