FROM THE CHUCK

Chuck comes from the cow’s shoulder. It’s a very flavorful region that can be cut and prepared many ways, but it’s also typically a firmer cut of beef. Due to its versatility chuck is probably what you’re most familiar with. It’s great for any type of cooking!

The roast is one of the more economical cuts of beef. This part is commonly referred to as "braising steak". It is particularly popular for use as ground beef for its richness of flavor and balance of meat and fat.

FROM THE BRISKET & FLANK

BrisketA barbecue favorite, the brisket cut belongs to a cow’s breast. Brisket is known for its fatty, tough texture, but if prepared correctly it can be cooked to melt-in-your-mouth perfection. Just be careful when slow cooking – with brisket, there’s a slim margin between juicy and dry! That’s why you should always tenderize and marinate this cut before slow cooking to soften it up.

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FlankThe flank primal cut is located just below the loin. This region has no bones but is flavorful. In the past, it was typically the least expensive cut one could find in a store. However, as the recent demand for lean meat increased, so did the demand for flank steak – driving its popularity and price up.

Whole Brisket

A Certified Angus Beef pot roast made with this cut is truly mouthwatering. Joe's corns our own briskets. Order yours for a Saint Patrick's Day treat! Will sell whole as is with fat, or trimmed and cut to size.

FROM THE RIB

As the name implies, the rib primal cut refers to meat cut from the cow’s ribs and backbone. Of the 13 pairs of ribs on a cow, only the last seven are classified in this section – the rest are grouped with chuck and short plate! Rib cuts are notable for their fatty marbling, tenderness, and distinctive flavor. Rib cuts tend to be a little pricier than most and are often better slow-cooked than grilled.

FROM THE (SHORT) LOIN

This is where you’ll find your most expensive cuts of beef. The loin is located directly behind the ribs and, due to its location, is not a heavily used muscle. This makes loin very tender compared to more muscular cuts. The loin has two parts worth mentioning: sirloin on the short loin.

FROM THE SIRLOIN (TOP BUTT)

Sirloin is the rearmost cut of the loin region and the tender of the two subregions (though arguably more flavorful). Sirloin is typically best for grilling and almost never used for slow cooking. Common cuts include sirloin steak, top sirloin, and sirloin tip roast.

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Shortloin is similar to sirloin cuts, but closer to the center of the cow and more tender than sirloin cuts. Like sirloin, it dries out very fast so it’s typically best grilled or fried. Common shortloin cuts include NY strip, T-Bone, porterhouse, filet mignon, and strip loin.

FROM THE ROUND

The round primal region is an inexpensive, lean cut. Located near the cow’s hind legs, it’s typically a tough cut of beef. Due to the leanness of this cut, it’s important to thoroughly research how to prepare and cook the individual portion cuts of this primal region; sometimes it calls for high heat cooking (like the top, bottom, and eye round), or slow-cooking (like rump and eye roast).

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Shortloin is similar to sirloin cuts, but closer to the center of the cow and more tender than sirloin cuts. Like sirloin, it dries out very fast so it’s typically best grilled or fried. Common shortloin cuts include NY strip, T-Bone, porterhouse, filet mignon, and strip loin.