This list is a follow up to our previous blog titled "America, We Have a Problem". The list is broken up by primal section and shows the cuts that come from each, an approximate weight per side of beef, and recommended cooking methods. Print the list and start checking off the cuts! If you'd like to place an order or have quesitons, call our retail manager Frank at (248) 509-8555, message us on facebook, or email frank@farmfieldtable.com.
Click here to see a list of pork cuts and cooking methods!
|
Cut |
Approximate Weight Per 1/2 Carcass |
Cooking Method(s) |
|
Chuck |
|
|
|
Chuck Eye |
6 lbs |
Tenderize and grill Quickly, Slow Roast to Med and Slice Thin, Braise |
|
Flat Iron |
2.5 lbs |
Pan Sear, Grill, Broil to Med Rare or Med. Slice Thin |
|
Denver Steak |
6 lbs |
Pan Sear, Finish to Med in oven or Grill. Slice Thin Against Grain |
|
Teres Major |
1.2 lbs |
Pan Sear, Finish in oven to Medium Rare or Medium. Grill, Broil. Slice Thin |
|
Neck Roast |
5-6 lbs |
Braise, or tenderize and grill quickly |
|
Heart of Clod/English Roast |
6 lbs |
Slow Roast to Med Rare, Slice Thinly. Cook Steak Quickly at high heat to Med Rare or Med. Slice Thin. |
|
Brisket |
10-15 lbs |
Smoke / Braise |
|
Foreshank |
7-8 lbs |
Braise |
|
Chuck Short Rib |
3 lbs |
Braise/Moist Cooking |
|
Mock Tender |
3 lbs |
Cure, dry, and shave thinly or grind |
|
Rib |
|
|
|
Ribeye |
10-14 lbs |
Grill, Broil, Pan Sear and finish in oven - Rare to Med Well. Slice |
|
Hanger Steak |
1.5 lbs |
Grill, Broil, Pan Sear and finish in oven - Rare to Med Well. Slice |
|
Plate |
|
|
|
Short Ribs |
7 lbs |
Braise/Stew/Moist Cooking |
|
Outside and Inside Skirt |
3-4 lbs |
Marinate, Grill Hot and Fast, Slice Thin against grain |
|
Navel/Belly |
15-18 lbs |
Braise, Smoke, Bacon. |
|
Loin |
|
|
|
Strip Steaks |
8-10 lbs |
Grill,Broil, Pan Sear. Med Rare to Med Well. Slice |
|
Tenderloin |
4-5 lbs |
Grill, Broil, Pan Sear, Oven Roast. Serve as rare as possible. Blue to Med. |
|
Porterhouse |
15-18 lbs |
Sous Vide Preferred, Grill,Broil, Pan Sear. Med Rare to Med Well. Slice. |
|
Picanha/Coulotte |
3 lbs |
Score Fat, Grill over High Heat. Slice Thin against Grain. |
|
Top Sirloin |
4 lbs |
Slow Roast to Medium, or Cook Steaks Gently to Medium Rare or Medium. Slice Thin |
|
Baseball |
2-3 lbs |
Slow Roast to Medium, or Cook Steaks Gently to Medium Rare or Medium. Slice Thin |
|
Tri Tip |
2.5 lbs |
Smoke, Grill, Broil to Med Rare or Medium, Slice Thin. |
|
Ball Tip |
2 lbs |
Marinate, then Grill to Medium, Slice Thinly. |
|
Flank |
|
|
|
Flank |
2.5 lbs |
Marinate, Grill High Heat to Med Rare / Med and slice thinly. |
|
Sirloin Bavette |
5 lbs |
Grill on High Heat to Medium, Slice thin. Tenderize and or marinate. |
|
Round |
|
|
|
Top Round |
15-20 lbs |
Slow Roast to Med Rare or Medium, Slice Thinly. Add Fat or Richness to dish. |
|
Bottom Round |
8-10 lbs |
Corned, Gently Braise, Slow Roast to Med. Slice Thinly or Grind |
|
Eye of Round |
3-5 lbs |
Corned, Pastrami, Slice Thin and Stir Fry |
|
Sirloin Tip |
8 lbs |
Slow Roast to Medium Rare or Medium. Slice Thin. Pan Sear or Grill Steak to Medium Rare or Medium. Slice Thin. |
|
Hind Shank |
7-8 lbs |
Braise |
|
Merlot Cut |
1.5 lbs |
Pan Sear, Grill, high heat to Medium Rare |
|
Heel |
3 lbs |
Braise |
|
Misc. |
|
|
|
Bones |
100+ lbs |
Stock/Broth, Roast as Marrow Bones |
|
Fat |
25+ lbs |
Render as Tallow, Soap Making, Use for Confit |
|
Heart |
5 lbs |
Pastrami, Corned, Grilled, Use in Charcuterie |
|
Liver |
10-15 lbs |
Sauteed, Use in Charcuterie |
|
Kidney |
3 lbs |
Sauteed, Use in Charcuterie |
