Cutting Guide
When thinking about all of the possible cuts within a half or whole beef, it is best to look at it in sections. Each section has a specific list of available cuts, characterized by tenderness, texture and flavour. The most tender cuts of beef, like the rib and tenderloin, are the ones farthest from the head and hoof. The toughest areas of the animal are the shoulder and leg muscles because they are worked the most.
When considering cuts for bulk orders, keep this in mind:
Bulk orders are made up of a percentage of each section, and these percentages are not all equal. These are the average yields from each section:
Chuck - 29%
Round - 22%
Loin - 16%
Rib - 9%
Plate/Flank - 14%
Brisket - 4%
Shank - 3%
remaining % is organ meat and fat
Sections that you do not choose specific cuts from will be turned to ground beef… so these percentages are important to know in order to get the most out of your bulk order. For example, if you choose to turn the brisket into ground beef you may end up with a small amount of extra ground beef in your order vs. if you choose to put all of your round meat to ground beef you will end up with a very large amount of extra ground beef (which some people prefer and some would not).
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​To keep things simple we have provided you with a list of our favorite and most popular cuts. We have listed the cuts from the most tender (hello tenderloin!) to the least (the impressive and flavourful brisket!).
Submitting your instructions:
If you are ordering a half or full order, we will let you know when the butcher is ready for your cutting instructions. At that time, you will complete and submit the Cutting Instructions Form. Feel free to have a look at the form if you would like to start figuring out your cuts! Just please do not click "submit" until you have been given the go-ahead by us!
