Chuck: The part of the cow usually used for stewing, slow cooking, braising, or pot roasting.
Rib: The part of the cow where you get ribs from.
Sirloin: The part of the cow where you get your Sirloin Steaks, T-Bone Steaks, Porter House, and Club Steaks.
Tenderloin: The part of the cow where you get your Filet Mignon, Chateaubriand steak, and beef Wellington.
Top Sirloin: The part of the cow where your chateaubriand steaks come from.
Bottom Sirloin: The part of the cow where you get your Tri-Tips and Flap Steaks.
Round: The part of the cow that is cut thin and is mainly dried and made into jerky.
Brisket: This is the part of the cow that is mainly smoked to make smoked brisket.
Plate: This is the part of the cow were you get your skirt steak and hanger steak. It is also used to make fajita meat.
Flank: This is the part of the cow that is mainly used in stir fry.
Shank: This is the past of the cow that is very lean and is mainly used for ground beef.
From Chuck to Round, We've got you covered on
all your red meat needs!
If you have any questions or comments please click the contact button below to get a hold of us.
We are now carrying Grass Fed Aberdeen Angus Beef from Great Lakes Cattle Company!
For more information about Great Lakes Cattle Company visit: