Our Nose-to-tail philosophy
We believe in nose-to-tail eating, which means we believe in using the whole animal. We don't raise steaks - we raise cows. We appreciate the resources and time it takes to raise these animals well, so we value every cut of beef. No cow is the same, so expect our offerings and Chef Selections to reflect those changes. If you want a specific cut, email us at firstname.lastname@example.org.
Different cuts of beef need different cooking techniques. Some cuts are more tender, while others are chewier. Knowing how to cook each cut is important to showcase its best attributes.
To better understand how to cook each cut of beef, it's helpful to know what part of the cow it comes from. Cows are broken down into primal cuts, which are then further divided into subprimal cuts. From the subprimal, we're dealing with the cuts that you may already know.
Dry Heat vs. Moist Heat
Cooking great beef comes down to the two types of heat used: dry heat and moist heat. Dry heat uses air and a little fat (like butter or avocado oil) to cook the beef. Grilling, pan searing, roasting, broiling, and sautéing all use dry heat. Dry heat can caramelize the beef and create a crust that produces a rich flavor profile. Moist heat uses liquid and steam to cook the beef. Braising and stewing are both moist heat methods. Moist heat preserves moisture in the meat while tenderizing and infusing the cuts of beef with flavor. Some cuts are best cooked by combining dry and moist heat methods, such as smoking.
Pro Chef Tip
As a rule, denser, leaner cuts come from the more active muscles in the cow. These cuts are best cooked low and slow using moist heat. Cuts from less active muscles are more tender and marbleized. These cuts are best cooked using dry heat at a high temperature.
Our Beef by Primal Cuts
Also known as a "chuck roast," this cut is part of the chuck primal and part of the chuck roll subprimal. It is tender and juicy with great beef flavor. Great for making a pot roast or roast beef. Cook this versatile cut with moist heat (braising) or dry heat (roasting). (Approximately 2 lbs)
The shape of this roast—long and narrow with a pointed tip, like a Tenderloin Steak—is what gives it the name. It comes from the chuck primal. This roast has great flavor. It is a very lean cut, but it is not quite as tender as the Tenderloin, so use moist heat, like braising.
From the Chuck Primal and Chuck Under Blade subprimal cut. Nicely marbled Steak. Juicy and tender. Perfect for grilling, pan searing or broiling. This steak is from the fourth-most-tender steak on the entire animal. (Approximately 8oz)
This steak comes from the Chuck primal and the Shoulder Clod subprimal. This steak can be grilled or pan seared to medium rare or medium. This steak has great beef flavor. (Approximately 1 lb)
This steak is from the chuck primal and the Clod Top Blade subprimal. Tender, well-marbled and flavorful this steak is great for grilling, pan searing, or broiling. (Approximately 8oz)
This rich and juicy steak is from the Rib primal and Ribeye Roll subprimal. Generous marbling is throughout creating exceptional taste and tenderness. Grill, pan sear, broil or roast this cut. (Approximately 1lb.)
Ribeye Cap "Calotte" Steak is the "cap" of the Ribeye Steak from the Rib primal and the Ribeye roll subprimal. This steak combines the best qualities of the Ribeye and Tenderloin - great flavor and tenderness. Best when grilled, broiled, pan seared or roasted. (Approximately 1 lb)
This cut is from the Loin primal and the Tenderloin subprimal. Also known as Filet Mignon, this is the most tender cut of steak. Tenderloin Steak is lean and succulent with a buttery texture. It can be grilled, pan seared, broiled or roasted. (Approximately 8oz)
This cut comes from the Loin primal and the Tenderloin subprimal. Tips and Tails are the beautifully trimmed, extremely tender and flavorful ends of the Tenderloin Steak. This cut can be grilled, pan seared or roasted and is perfect for kabobs, stews and stir-fry. (Approximately 1lb)
This steak is cut from the Loin primal and the Striploin subprimal. It is lean and tender. New York Strip Steak is often called the "King of Steaks" and is perfect for pan searing, grilling, broiling or roasting. (Approximately 12oz)
Top Sirloin Steak is cut from the Loin primal and the Sirloin subprimal. This cut is tender and juicy and is very lean. Perfect for grilling, broiling or pan searing. It has great flavor and is similar to the Tenderloin Steak, but less expensive. (Approximately 8oz)
Coulotte Steak is cut from the Loin primal and the Sirloin subprimal. The Coulotte Steak, also known as the Sirloin "Cap" Steak, is a lean and very flavorful cut that is becoming increasingly popular. It can be grilled, pan seared, broiled or roasted. (Approximately 8oz)
This cut takes its name from its shape. This ball shaped roast is cut from the Loin primal and the Bottom Sirloin subprimal. It is a lean roast and full of flavor. Ball Tip Roast can be roasted and sliced thinly against the grain, or it can be braised. (Approximately 2lbs)
This triangular shaped roast is from the Loin primal and the Bottom Sirloin subprimal. It is lean and tender. It is very popular on the west coast as a barbeque item, but is increasing in popularity everywhere. It can be grilled, broiled or roasted. (Approximately 2lbs)
This steak is cut from the Loin primal and is part of the Bottom Sirloin subprimal. This cut is the bottom piece of the sirloin and is similar to Hanger Steak or Flank Steak. It is full of flavor, tender and chewy. It can be cooked medium rare to medium by grilling, pan searing or roasting. (Approximately 1lb)
Cut from the Round primal and the Sirloin Tip subprimal. This roast is lean and full of flavor. It can be braised or roasted and sliced thinly across the grain. (Approximately 2 lbs)
Cut from the Round primal and the Sirloin Tip subprimal. This versatile steak can be cooked a number of ways. It can be marinated and grilled medium rare or medium. It can be roasted or braised.
other primal cuts: Brisket, Plate, Flank, Shank
Cut from the plate primal. Great beef flavor. Braise, roast, smoke, or grill the ribs.
This is cut from the Brisket primal. It is the less lean half of the whole Brisket that’s juicy with full flavor. Can be smoked, braised or roasted. The key is low and slow. (Approximately 4lbs)
This is the leaner half of the Brisket primal. It is known as the “first cut” and is full of flavor. It should be cooked low and slow. Its best smoked, braised or roasted. (Approximately 4lbs)
Cut from the Plate primal and the inside skirt subprimal. It is the from diaphragm muscle. This steak is known for is robust flavor profile and texture than its tenderness. It is great grilled to medium rare or medium. It can be pan seared, smoked or broiled also. (Approimately 1lb)
Cut from the Flank primal. Lean with lots of intense flavor. It is from the abdominal muscle. It is lean with intense beef flavor. It is great marinated and grilled medium rare or medium. It can also be pan seared or broiled. (Approximately 1.5lbs)
The Yummy Bits
Cut under the front section of the backbone and used primarily for support. From the rib primal, this cut, popular for BBQ is great for grilling, roasting, or broiling.
Beef heart is a muscle like other cuts of beef, but it is denser and has a higher nutrient content and additional protein. Great grilled, smoked or roasted. (Approximately 4lbs)
Prized in many cuisines. Full of flavor and tender. Braise low and slow. (Approximately 1lb)
The tail of the animal. Braise low and slow to release the great flavor and tender texture. (Approximately 2.5lb)
Consists of any one or combination of shank, femur, or humerus bones. Bone marrow is a versatile, flavorful and affordable delicacy. It has a creamy texture and is high in vitamins. Bones can be roasted or simmered. (Approximately 2.5 lbs)