A Guide for the Breakdown of Beef Cuts 

At TX Bar Grassfed Beef, our family has been in the cattle ranching game for five generations. And, we’re here to show you the ropes and make beef cuts easy to understand.

In this blog, we’re going to break down each of the beef cuts, so you’ll know what to do with them. Whether you’re a pro chef or just want to cook up tasty meals at home, getting to know your beef cuts is the first step. 

Breakdown of Beef Cuts 

Chuck Cuts

Chuck cuts are hearty and full of flavor. You can slow-roast roasts like Arm Chuck Roast, 7-Bone Chuck Roast, or Cross Rib Chuck Roast. If you’re in a hurry, the Arm Chuck Steak and Blade Chuck Steak are perfect for grilling or searing.

Rib Cuts

Rib cuts are top choices for special occasions. Roast a Ribeye for a tender centerpiece. Or, if you love smoky flavors, grill a Ribeye Steak.

Loin Cuts

Loin cuts are all about elegance and taste. Grill a Porterhouse Steak for a special meal, or go for the tenderloin, either as a roast or steak (Filet Mignon).

Sirloin Cuts

Sirloin cuts are tasty and tender. Grill a Top Sirloin Steak, Coulotte Steak, Denver Steak, or Top Blade Steak for a delicious experience.

Round Cuts

Round cuts are lean and versatile. Roast a Top Round for tenderness, or grill Top Round Steak or Tri-Tip Steak for a quick, lean meal.

Brisket Cuts

Brisket cuts, like Brisket Flat and Brisket Point, are great for roasting or smoking for flavorful dishes.

Plate & Flank Cuts

Grill Skirt Steak or Flank Steak for intense beefy flavors. For rich and hearty options, try Country-Style Ribs or Short Ribs. Flank Steak is bold in flavor and perfect for grilling, especially when marinated.

Each beef cut offers a unique cooking experience. Whether you love tender or full-flavored, our TX Bar Grassfed Beef cuts have you covered.

Contact us today if you are interested in purchasing whole or half beef and want to put these cuts to the test.

Breakdown of Beef Cuts 
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