Chuck: Located at the front of the cow; ideal for slow cooking, roasts, stews, and ground beef.
Rib: Yields ribeye steaks and prime rib; known for tenderness and flavor.
Loin: Divided into sirloin and short loin; includes tenderloin steaks, T-bone steaks, and porterhouse steaks.
Round: Comes from the rear leg area; lean and used for roasts, stew meat, and ground beef.
Brisket: Located in the breast area; perfect for braising, barbecue, and corned beef.
Plate: Situated below the rib; source of short ribs and skirt steaks, great for grilling.
Flank: Below the loin; known for flank steaks, used in dishes like fajitas.
Shank: From the leg portion; primarily used for soups and stews due to its tough texture.
Copyright © 2024 Farm Fresh Meats - All Rights Reserved.
Powered by GoDaddy
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.