About Our Cuts

Interested in learning about the cuts we sell?

Below is a short reference sheet to find out more.

 

From the front of the cow:

Chuck: These roasts are found on the shoulder behind the neck or the the lower part of the rump, have a high fat content, and are fantastic for slow cooking and making delicious pot roasts.

Flat Iron: Though also from the shoulder of a cow, this is cut from the top shoulder blade muscle, making the steak tender and flavorful.

Brisket: Below the neck and chuck roast, these are also larger cuts which are good for long, slow cooking.

Shank (Osso Buco): Found at the base of the shoulder, shanks are a little tougher, requiring long and slow cooking but make some of the best stew meat.

From the middle:

Ribs: These in-bone cuts are full of collagen and a slow braise makes for a melt-in-your-mouth meal.

Ribeye: Cut from the best center portion, or the “eye,” of the entire rib steak, these are deliciously marbled and are great for all types of cooking.

New York: Found in the middle of the back after the ribeye primal, this little-worked muscle’s fat cap makes it flavorful and succulent.

Tenderloin: Taken from below the backbone, this is best served rare and is a small cut but packs a big punch of flavor.

Sirloin: Found behind the ribs as the body meets the hindquarters, these steaks are easy to cook and offer tenderness and flavor.

Skirt: This is the diaphragm muscle and is located on the underside of the cow and is great marinated, cooked quickly, and served rare.

Flank: Found adjacent to the skirt steak towards the rear of the cow, this cut is also great for marinating and cooking quickly, making it a great choice for fajitas or carne asada.

Tri-Tip: Located right above the flank, this flat steak is fantastic grilled slow and low and is a great steak to barbecue.

 

From the back:

Round Roasts: The hind end of the animal without much fat, these cuts are best cooked slowly and work great in a stew.

Round Steaks (London Broil): This is a lean but versatile weekday cut. Typically broiled (hence the name London broil) or slow-cooked to bring out its best.

 

The Extras:

Oxtail: The tail of the cow, this makes excellent stock and soups

Liver: This superfood has many vitamins and minerals like vitamin A and is a great choice for a meal packed with a health punch.

Kidneys: Also highly nutritious, this organ is another great choice for vitamins and minerals.

Heart: A great source of B-complex vitamins (B2, B6 and B12), this hearty muscle is great grilled, braised, stewed, and in shish kabobs.

Tongue: Though not the most appealing to look at, this folate-packed meat is easy to slow cook, boil and peel the outer layer off for great taco meat.

Offal: Great for humans or to make nutrient-dense dog food, our offal consists of liver, kidney, and heart chopped and packaged in one pound packages. Get all the health benefits in one easy skillet meal!

Bones: We have several bone sizes available to fit your needs. Our marrow bones come in several sizes and our knuckle bones also have cartilage which makes for great bone broth.

ox · bow
/ 'äks,bō /
An abandoned channel in the course of a river, shaped like a U. We graze our cows on the ancient "oxbows" of the Bitterroot River, where these sub-irrigated fertile remnants of the Bitterroot provide lush feed for grass-finishing cattle.