When a butcher works with a side of beef, it’s divided into primal cuts. From these larger sections, the butcher then makes the smaller cuts from your custom order form.
Different cuts require different cooking treatment. For instance, the Chuck makes an excellent roast, but will be tough and chewy if pan-broiled. With this in mind, we have prepared the handy chart below. It should give you some idea of the special characteristics and uses of each cut as well as making sense of your order.
Mouse over each primal in the image. Click to see what cuts will come from each area...
CHUCK: As it is a heavily exercised area, this section is basically all muscle. Luckily, the area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavourful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting. In this section we find:
| Area | Cut Produced | Cooking Style |
| 1 | Shoulder Pot Roast | Pot Roast |
| 1 | Arm Pot Roast | Pot Roast |
| 2 | Boneless Chuck Roast | Roast |
| 2 | Blade Roast | Braise |
| 2 | Boneless Blade Steaks | Broil, Grill, Braise |
| 3 | Chuck Short Ribs | Pot Roast |
| 4 | Cross Rib Roast | Braise |
RIB: Tender and flavourful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled.
| Area | Cut Produced | Cooking Style |
| 1,2,3 | Prime Rib Roast | Roast |
| 1,2,3 | Rib Eye Roast | Roast |
| 1,2,3 | Prime Rib Steaks | Broil or Grill |
| 1,2,3 | Delmonico Steaks | Broil or Grill |
| 4 | Short Ribs | Pot Roast, Stew |
LONGLOIN: The Longloin is divided into two sections: the short loin and the sirloin. The entire area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the loin may be sautéed, pan fried, broiled, pan broiled or grilled.
| Area | Cut Produced | Cooking Style |
| 1,2,3 | Rib or Wing Steaks | Broil or Grill |
| 1,2 | T-Bones | Broil or Grill |
| 2 | Porterhouse | Broil or Grill |
| 1,2 | Boneless Strip Loins | Broil or Grill |
| 3 | Sirloin Steaks | Broil or Grill |
| 3 | Filet Mignon | Broil or Grill |
| 3 | Tenderloin | Roast |
ROUND: This meat is also well muscled and very flavourful. Dry heat may be used but when roasting, for extra tenderness use moist heat.
| Area | Cut Produced | Cooking Style |
| 1 | Inside Round Roast | Roast |
| 1 | Inside Round Steaks | Broil,Grill, Braise |
| 1 | Outside Round Roast | Roast |
| 1 | Swiss Steaks | Broil,Grill, Braise |
| 1 | Eye of Round Roast | Roast |
| 1 | Butterfly Steaks | Broil,Grill, Braise |
| 2 | Ground | Broil or Grill |
SHANK & BRISKET: Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.
| Area | Cut Produced | Cooking Style |
| 1 | Shank Cross Cuts | Pot Roast |
| 2 | Stewing Beef | Stewing |
| 3 | Rolled Brisket | Pot Roast |
| 3 | Texas Steak | Broil,Grill, Braise |
SHORT PLATE: This section is best used for stew meat, where its rich, beefy flavor can be appreciated.
| Area | Cut Produced | Cooking Style |
| 1 | Short Ribs | Stewing, Pot Roast |
| 2 | Stewing Beef | Stewing |
FLANK: This meat is lean, muscular, very flavourful and is primarily used for flank steaks and rolled flank steaks.
| Area | Cut Produced | Cooking Style |
| 1 | Flank Steak | Broil,Grill, Braise |
TIP: This section is made up of the tip of the Sirloin and the Tip of the Round and is best roasted.
| Area | Cut Produced | Cooking Style |
| 1 | Sirloin Tip Roast | Roast |
| 1 | Sirloin Tip Steaks | Broil,Grill, Braise |