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Beef Cuts Guide

Because many Missouri Grass Fed Beef customers like to visualize the various beef cuts, we've created this guide. Download the Beef Cuts Chart to see the images of the different cuts of meat and the recommended cooking methods for each.

If you are a first-time customer, be sure to visit our First-Time Customer Center.

If you are ordering a half (a side) or whole beef, you have various options on how you want each section of the beef cut: roasts, steaks, stew or kabob meat, ground, etc. This gives you the ability to choose the options that best suit your needs. Also, steaks can be cut to various thicknesses (we provide recommendations) and packaged a certain number per package, which you specify to suit your needs.

For a half beef, there will be approximately 30 lbs of ground beef without adding any additional from the cuts below, and 60 lbs for a whole beef.

While we've given the half-a-beef weight for each section, just double the totals if you are ordering a whole beef.

Download our Beef-Cutting Options Form

Chuck

Chuck: (Half Beef: 16-18 lbs total) Options: roasts (2-3 lbs each); stew/kabob meat; ground beef

Arm: (Half Beef: 5-6 lbs total) Options: roasts (2-3 lbs each); stew/kabob meat; ground beef

Ribs

Short Ribs (Half Beef: 5-6 lbs total) Options: package as short ribs; ground beef

Ribeye Section (Half Beef: 9-11 lbs) Options: steaks (recommend 1" thick & 2/pckg); standing rib roasts (prime rib)

Short Loin

Short Loin (Half Beef: 9-11 lbs) Options: Porterhouse and T-bone (recommend 1" thick & 2/pckg ); Filet Mignon* & NY Strip (recommend 1 ½" thick for filet, 1 ¼" thick for strip & 2/pckg); whole strip section & tenderloin roast - *You can have the filets bacon wrapped if you want- it helps them to hold shape

Hanger steak – yes or no (1/side)

Sirloin

Sirloin Tip (Half Beef: 6-8 lbs) Options: steaks (recommend 1" thick & 1/pckg); roasts (recommend steaks)

Sirloin (Half Beef: 9-10 lbs) Options: steaks (recommend 1" thick & 1/pckg); roasts (recommend steaks)

Round

Rump: (Half Beef: 5-6 lbs total) Options: roasts (2-3 lbs each); stew/kabob meat; ground beef

Top Round (Half Beef: 6-7 lbs) Options: London Broil (recommend 1" thick & 1/pckg); roasts; cube steaks (recommend London Broil)

Bottom Round (Half Beef: 4-5 lbs) Options: Cube steaks; ground beef

Eye of Round (Half Beef: 1.5-2 lbs) Options: 1/4" breakfast steaks; eye of round steaks (recommend 1" thick & 1/pckg); roast

Brisket

Brisket (Half Beef: 3 lbs) Options: package whole; cut in half; ground beef

Plate

Skirt Steak - Options: yes or no (1/side)

Flank

Flank Steak - Options: yes or no (1/side)

Other

Kabob/stew meat (Half Beef: 5-6 lbs) Options: kabob/stew meat; ground beef

Soup Meat (Half Beef: 4-5 lbs) Options: soup meat; ground beef (recommend ground beef here)

Soup Bones - Options: yes or no (recommend yes)

Ground beef – 1 or 1 ½ lb packages (recommend 1 lb)

Organs – Options: liver, heart, tongue, oxtail (can choose some, all , or none)