Free shipping on orders over $100 with code FREE2019

List of Beef Cuts

List of Beef Cuts

This list is a follow up to our previous blog titled "America, We Have a Problem". The list is broken up by primal section and shows the cuts that come from each, an approximate weight per side of beef, and recommended cooking methods. Print the list and start checking off the cuts! If you'd like to place an order or have quesitons, call our retail manager Frank at (248) 509-8555, message us on facebook, or email frank@farmfieldtable.com.

Click here to see a list of pork cuts and cooking methods!

 

Cut

Approximate Weight Per 1/2 Carcass

Cooking Method(s)

Chuck

 

 

Chuck Eye

6 lbs

Tenderize and grill Quickly, Slow Roast to Med and Slice Thin, Braise

Flat Iron

2.5 lbs

Pan Sear, Grill, Broil to Med Rare or Med. Slice Thin

Denver Steak

6 lbs

Pan Sear, Finish to Med in oven or Grill. Slice Thin Against Grain

Teres Major

1.2 lbs

Pan Sear, Finish in oven to Medium Rare or Medium. Grill, Broil. Slice Thin

Neck Roast

5-6 lbs

Braise, or tenderize and grill quickly

Heart of Clod/English Roast

6 lbs

Slow Roast to Med Rare, Slice Thinly. Cook Steak Quickly at high heat to Med Rare or Med. Slice Thin.

Brisket

10-15 lbs

Smoke / Braise

Foreshank

7-8 lbs

Braise

Chuck Short Rib

3 lbs

Braise/Moist Cooking

Mock Tender

3 lbs

Cure, dry, and shave thinly or grind

Rib

 

 

Ribeye

10-14 lbs

Grill, Broil, Pan Sear and finish in oven - Rare to Med Well. Slice

Hanger Steak

1.5 lbs

Grill, Broil, Pan Sear and finish in oven - Rare to Med Well. Slice

Plate

 

 

Short Ribs

7 lbs

Braise/Stew/Moist Cooking

Outside and Inside Skirt

3-4 lbs

Marinate, Grill Hot and Fast, Slice Thin against grain

Navel/Belly

15-18 lbs

Braise, Smoke, Bacon.

Loin

 

 

Strip Steaks

8-10 lbs

Grill,Broil, Pan Sear. Med Rare to Med Well. Slice

Tenderloin

4-5 lbs

Grill, Broil, Pan Sear, Oven Roast. Serve as rare as possible. Blue to Med.

Porterhouse

15-18 lbs

Sous Vide Preferred, Grill,Broil, Pan Sear. Med Rare to Med Well. Slice.

Picanha/Coulotte

3 lbs

Score Fat, Grill over High Heat. Slice Thin against Grain.

Top Sirloin

4 lbs

Slow Roast to Medium, or Cook Steaks Gently to Medium Rare or Medium. Slice Thin

Baseball

2-3 lbs

Slow Roast to Medium, or Cook Steaks Gently to Medium Rare or Medium. Slice Thin

Tri Tip

2.5 lbs

Smoke, Grill, Broil to Med Rare or Medium, Slice Thin.

Ball Tip

2 lbs

Marinate, then Grill to Medium, Slice Thinly.

Flank

 

 

Flank

2.5 lbs

Marinate, Grill High Heat to Med Rare / Med and slice thinly.

Sirloin Bavette

5 lbs

Grill on High Heat to Medium, Slice thin. Tenderize and or marinate.

Round

 

 

Top Round

15-20 lbs

Slow Roast to Med Rare or Medium, Slice Thinly. Add Fat or Richness to dish.

Bottom Round

8-10 lbs

Corned, Gently Braise, Slow Roast to Med. Slice Thinly or Grind

Eye of Round

3-5 lbs

Corned, Pastrami, Slice Thin and Stir Fry

Sirloin Tip

8 lbs

Slow Roast to Medium Rare or Medium. Slice Thin. Pan Sear or Grill Steak to Medium Rare or Medium. Slice Thin.

Hind Shank

7-8 lbs

Braise

Merlot Cut

1.5 lbs

Pan Sear, Grill, high heat to Medium Rare

Heel

3 lbs

Braise

Misc.

 

 

Bones

100+ lbs

Stock/Broth, Roast as Marrow Bones

Fat

25+ lbs

Render as Tallow, Soap Making, Use for Confit

Heart

5 lbs

Pastrami, Corned, Grilled, Use in Charcuterie

Liver

10-15 lbs

Sauteed, Use in Charcuterie

Kidney

3 lbs

Sauteed, Use in Charcuterie




Leave a comment

x

Welcome To Farm Field Table Rewards

Join Our Rewards Program To Save.

Earning and redeeming Reward Points

$ 1
Earns you
1
$ 1
Redeems
100

Ways you can earn points

  • Product Purchase
  • Refer a friend
  • Share on social media
Farm Field Table Loyalty Rewards Program