LEARN ABOUT BEEF
Essential Nutrients
Beef is an excellent source of protein and supplies 10 essential nutrients including B-vitamins, zinc, and iron that support an active and healthy lifestyle. The nutrients in beef provide our bodies with the strength to thrive throughout all stages of life. Learn more about beef’s nutrients below.
Why We Are Different
Prickly Rock Livestock beef is 100% grass-fed, start to finish, and is free from growth hormones and antibiotics.
Our goal is to provide quality meats right from our ranch to your family. We work hard to ensure that our high-quality animals are benefiting from holistically sound and sustainable nutritional practices. This allows us to provide naturally raised, flavorful meats. You can be confident that our products are farm fresh, and family smart. We guarantee it.
Beef Cut Basics
Click on the chart below to learn about each cut.
Chuck
The chuck of a beef cow is around the lower neck and upper shoulder of the animal. Many good steaks and roasts come from this portion of the animal. Cuts from the chuck can be an inch thick or more and are known for being flavorful and well-marbled. At the store cuts from the chuck are normally less expensive compared to other cuts. Below, you will find the various cuts of meat that come from the chuck of a cow.
Flat Iron
The flat iron steak is a thick and dense cut that normally comes in a rectangular shape. This cut normally has a good amount of marbling and is known for being tender and having a very “beefy” flavor. The flat iron steak was created in 2002 as an initiative to create more affordable steaks and roasts (New York Times, 2009)
Chuck Roast
The chuck roast and other cuts of meat from the chuck are sometimes known to be a little tougher than other cuts. The muscles of the cow in the neck and shoulder are heavily worked, but they often will also contain more fat then other parts of the animal. A chuck roast can be made more tender by marinating it or cooking it slowly. Regardless, this cut of meat is budget friendly and big enough to feed the whole family.
Chuck Arm Roast
The chuck arm roast is solely carved from the shoulder, without muscles from the neck like is contained in the chuck roast. It often is considered one of the most popular pot roasts.
Rib
Ribs, as assumed, come from the ribs and rib bones located in the primal rib area. This section is known for its tender and well-marbled meat. They are known for their rich marbling and are typically cooked low and slow to achieve tender, fall-off-the-bone meat. In terms of the price range, ribs can vary depending on factors such as the specific cut, the quality of the meat, and market conditions. Back ribs are generally more readily available and affordable, while short ribs, due to their popularity and rich marbling, may be priced slightly higher.
Ribeye Steak - Bone In and Bone Out
Ribeye steak is a beloved and highly flavorful cut of beef that offers two variations: bone-in and boneless. Both options are derived from the rib section of the cow and share the same rich marbling and exceptional taste.
Prime Rib Roast
The prime rib roast is a highly sought-after and indulgent cut of beef obtained from the rib section of the cow. Renowned for its tenderness, marbling, and exceptional flavor, this premium cut promises a luxurious dining experience. Often sourced from prime-grade beef, the prime rib roast features abundant marbling that enhances its juiciness and succulence when cooked to perfection. Slow-roasted and seasoned to perfection, this impressive centerpiece, often bone-in, delights with its melt-in-your-mouth texture, rich flavors, and serves as the pinnacle of special occasions and celebratory feasts.
Cowboy Steak
The cowboy steak, also known as a bone-in ribeye or tomahawk steak, is a visually striking and indulgent cut of beef that captures the essence of a rustic, Old West dining experience. This hefty, thick-cut ribeye features a long bone, resembling a tomahawk axe handle, which adds drama to the presentation and imparts additional flavor during cooking. The cowboy steak is known for its exceptional marbling, resulting in a tender and juicy texture, while its rich, beefy flavor is intensified by the bone's presence. Whether grilled, seared, or roasted, this impressive cut delivers a robust and memorable steakhouse experience that satisfies even the heartiest appetites.
Bone-In Plate Short Ribs
With rich marbling, connective tissues, and the added flavor from the bone, these short ribs offer an incredible dining experience. Slow-cooked or braised, the bone-in plate short ribs become melt-in-your-mouth tender, resulting in a flavorful and satisfying meal. Whether paired with creamy mashed potatoes or served atop a bed of velvety polenta, these ribs promise a robust and indulgent culinary delight.
Short Loin
The loin cut of meat is derived from the back of the cow and is known for its tenderness and excellent flavor. It includes popular cuts such as the tenderloin, strip loin, and T-bone steak. Loin cuts are versatile and can be grilled, pan-seared, or broiled to perfection. Prices for loin cuts may vary depending on factors such as the specific cut, quality, and market conditions.
Boneless Strip Steak (New York Strip)
The New York steak, also known as the strip steak or top loin steak, is a classic and highly regarded cut that comes from the short loin section of the cow. It is known for its tenderness, rich marbling, and excellent beef flavor. The New York steak is well-suited for grilling or pan-searing, delivering a juicy and succulent experience when cooked to medium-rare or medium. Its marbling ensures a satisfying burst of flavor, making it a popular choice among steak connoisseurs.
T-Bone
The T-bone steak is a premium and visually striking cut that consists of two parts: the tenderloin and the strip steak, separated by a T-shaped bone. It offers the best of both worlds, combining the tenderness of the filet mignon and the bold flavor of the New York strip steak. The T-bone steak is ideal for grilling or broiling, as it retains its juiciness and tenderness when cooked to medium-rare or medium. With its combination of rich marbling, robust taste, and two distinct cuts, the T-bone steak is a favorite among steak enthusiasts.
Filet Mignon
Filet mignon is a highly prized and luxurious cut that is taken from the tenderloin section of the cow. It is known for its exceptional tenderness and delicate buttery texture. The filet mignon is lean and has minimal marbling, but it offers a sublime, melt-in-your-mouth experience. This cut is best prepared by pan-searing, grilling, or broiling to medium-rare or medium to preserve its tenderness and enhance its natural flavors. Filet mignon is often served on its own or with rich sauces, and it is considered a top choice for special occasions or fine dining experiences.
Sirlion
The sirloin, a versatile and sought-after cut of meat, is taken from the rear portion of the cow and offers a balance of tenderness and flavor. Within the sirloin, individual cuts such as top sirloin, bottom sirloin, and sirloin steaks may differ in price due to various factors. The location within the sirloin affects tenderness. Quality, grading, and marbling also play a role. Market conditions, supply and demand, and regional preferences further influence the pricing of individual sirloin cuts.
Center Cut Sirloin Steak
The center cut sirloin steak is a tender and flavorful cut that comes from the sirloin section of the cow. It is known for its balance of tenderness and beefy flavor. This cut is typically lean with moderate marbling, making it a popular choice for grilling or pan-searing. When cooked to medium-rare or medium, the center cut sirloin steak offers a juicy and succulent bite. It pairs well with various seasonings and sauces, making it a versatile option for steak lovers.
Top Sirloin Steak
The top sirloin steak is a versatile and moderately tender cut that is taken from the sirloin section of the animal. It is a lean cut with a robust beef flavor. The top sirloin steak is well-suited for grilling, broiling, or pan-searing, and it maintains its juiciness when cooked to medium-rare or medium. With its balance of tenderness and flavor, it is a popular choice for steak enthusiasts looking for a delicious and affordable option.
Tri-Tip
The tri-tip steak is a flavorful and triangular-shaped cut that is taken from the bottom sirloin of the cow. It is known for its rich marbling and tenderness. The tri-tip steak offers a bold beefy taste and a slightly firmer texture. This cut is best prepared by grilling, broiling, or roasting to medium-rare or medium, allowing the meat to retain its juiciness and deliver a robust flavor. Sliced against the grain, the tri-tip steak makes a delicious centerpiece for sandwiches, tacos, or steak salads.
Short Rib
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Round
The round section of a cow refers to the rear leg area, known for its lean and muscular composition. This section is responsible for providing cuts of meat that are typically leaner and less tender compared to other sections of the cow. The round includes cuts such as round roast and round steak. These cuts are versatile and often more budget-friendly, making them popular choices for stews, slow cooking, or thinly sliced for sandwiches. While they may require proper marinating or cooking techniques to enhance tenderness, the round cuts offer a hearty beef flavor and can be a great option for those seeking affordable and leaner meat choices.
Round Roast
The round roast is a flavorful and versatile cut that comes from the beef round, a large primal cut of the animal. It is typically lean and moderately tender, with a slightly firm texture. This cut is commonly used for pot roasts or slow cooking methods, as it benefits from the low and slow cooking process to help tenderize the meat. When cooked properly, the round roast can result in juicy and tender slices of beef, perfect for hearty meals or sandwiches.
Round Steak
The round steak is a lean cut that is derived from the beef round. It is typically cut into thin slices and can be quite affordable compared to other steak cuts. Due to its leanness, the round steak is best suited for marinating or tenderizing techniques to enhance its tenderness and flavor. It is commonly used for stir-fries, fajitas, or cube steak recipes. When cooked to medium-rare or medium, the round steak can offer a satisfying chew and rich beefy taste.
Brisket
The brisket is located in the lower chest area of a cow. It is a versatile and flavorful cut that consists of the pectoral muscles, which work hard and contribute to its rich and beefy taste. In terms of the price range, brisket cuts can vary depending on factors such as the quality of the beef, the specific cut, and the market conditions.
Whole Brisket
The whole brisket is a large and flavorful cut that consists of two parts: the flat and the point. It is taken from the breast section of the cow and is known for its rich, beefy taste and versatility. The flat portion is leaner, while the point has more marbling, resulting in a tender and moist texture. When cooked low and slow, such as through smoking or braising, the whole brisket transforms into a tender and succulent masterpiece. It is often used to make classic dishes like smoked brisket, Texas-style barbecue, or corned beef. The whole brisket requires patience and proper cooking techniques, but the effort is well worth it for the tender, flavorful results it offers.
Brisket Flat
The flat, also known as the "first cut," is a leaner portion of the whole brisket. It is often preferred for its uniform thickness and suitability for slicing. The flat offers a tender texture and a delicate beefy flavor that shines in dishes like smoked brisket, pastrami, or thinly sliced sandwiches.
Brisket Point
On the other hand, the point, also referred to as the "second cut" or "deckle," is a fattier and more flavorful section of the whole brisket. It boasts generous marbling and a succulent texture. When cooked low and slow, the point becomes incredibly tender, rendering deliciously juicy results. This portion is perfect for creating delectable burnt ends, hearty chili, or indulgent barbecued beef sandwiches.
Fore Shank
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Plate
The plate cut of meat is obtained from the lower chest or plate section of a cow. This section is known for its robust and flavorful meat, as it consists of muscles that work hard during the animal's life. Plate short ribs and skirt steak are usually more affordable options compared to premium cuts, while hanger steak may fall in a moderate price range due to its tenderness and flavor profile.
Skirt Steak
Skirt steak is a flavorful and relatively thin cut that is known for its rich, beefy taste. It comes from the plate section of the animal, specifically the diaphragm muscle. The skirt steak has a loose grain and a prominent marbling that enhances its taste and tenderness. It is popularly used in various dishes such as fajitas, tacos, or grilled steak salads. Due to its natural tenderness, skirt steak is best cooked quickly over high heat to achieve a delicious caramelized exterior while maintaining a juicy and tender interior.
Flank
The flank cut comes from the abdominal area of a cow, specifically the underside between the ribs and the hip. It is a flavorful and lean cut of meat known for its distinctive grain. When it comes to cutting the flank, it is essential to slice against the grain to maximize tenderness. This means cutting perpendicular to the long muscle fibers to shorten them, resulting in a more tender bite. In terms of the price range, flank steak is generally more affordable compared to premium cuts like ribeye or filet mignon. Flank steak offers a flavorful and budget-friendly option for those looking to enjoy a delicious and versatile cut of beef.
Flank Steak
The flank steak is a flavorful and versatile cut that comes from the abdominal muscles of the cow. It is a long and flat cut with pronounced grain patterns. The flank steak is known for its bold, beefy flavor and slightly chewy texture. Due to its lean nature, it is important to marinate or tenderize the flank steak before cooking to enhance its tenderness and juiciness. This cut is commonly used in dishes such as fajitas, stir-fries, or thinly sliced for sandwiches. When cooked to medium-rare or medium and sliced against the grain, the flank steak can provide a satisfying eating experience with its robust flavor and tenderized bite.
Shank
The shank of a cow is located in the lower leg area and is known for its tough yet flavorful meat. When it comes to cutting the shank, it is often cross-cut into thick slices. This technique exposes the marrow inside the bone, which adds richness and depth of flavor to dishes. Shank slices are commonly used in slow-cooked recipes like braises, stews, and soups, where the long, gentle cooking process helps break down the tough fibers and connective tissues, resulting in tender meat. In terms of the price range, shank cuts are generally more budget-friendly compared to other prime cuts, making them an affordable option for those seeking economical yet flavorful meat choices.
Shank Cross Cut
The shank cross cut is a lesser-known but flavorful cut of beef obtained from the lower leg of the cow. It is characterized by rich connective tissues that deliver a deep, beefy flavor. Although it is tougher, slow cooking through braising or stewing can transform it into a tender and succulent dish. This budget-friendly cut is ideal for hearty meals, such as beef stews or osso buco, and its larger size makes it suitable for feeding a crowd. With its robust flavor and versatility, the shank cross cut offers a unique option to elevate your beef-based culinary creations.
Our Finishing Method
References:
Beef from farm to table | Food Safety and Inspection Service. (n.d.). https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-fish/beef-farm-table