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.

Hanging Tender: This cut comes from right below the diaphragm of the animal. The meat sits between the loin and ribs, essentially “hanging” out in that spot, giving it its unique name. It is known for its robust flavor and was known as the “Butcher’s Cut” because it was the one they kept for themselves.

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.

Stew Meat: Cut into bite-sized packages and conveniently packed into one pound packages, this is an easy option for any stew or slow cook recipe.

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.