00743 11 40 C beef outside round steak 55. 007431 69 40 69 C 47.
Your question shows that you know that a steer is made up of more than just steaks — a lot more! In this post and video we hope to explain a little more about each of the cuts of beef and where the best cuts of beef are found. Plus, we will discuss exactly what cuts you get if you order a quarter, half or whole beef from our farm. What are the different cuts of beef?
The USDA divides a steer into eight regions. These eight areas are called the primal cuts, or the main cuts. The eight primal cut names should sound very familiar to you since they are an essential component of how beef cuts are labeled. These primal cuts are then broken down into subprimals, and then they’re cut into individual steaks, roasts and other retail cuts. Whether you buy a quarter or half beef directly from our farm, or you purchase from a local retailer, you get portion cuts. A portion cut is individually wrapped, ready to cook cuts of beef like steak, roast, ribs, and brisket.
Take a moment and look at the diagram above. When an animal is alive, their legs and neck muscles do most of the work. So, the muscles there are firmer and that beef is the toughest. The loin and ribs are at the center of the animal and they don’t do much work, so they’re tender cuts. One of the many reasons there is confusion is because grocery stores and butchers can cut beef in a variety of ways and name it however is best for their store or region. In fact, one study showed that many grocery stores carry more than 60 different beef products. For example, a strip steak can also be called a NY Strip, KC Strip, or hotel steak, just to name a few.