Getting a whole cow means there’s a lot of cuts you can experiment with, maybe there’s something you haven’t seen in years or something you haven’t even heard of. Don’t expect to be able to cook all cuts the same way. How you treat a ribeye is going to be totally different from a beef shank. 

What it comes down to is the muscle’s function. 

Muscles used more = tougher meat = wants to be cooked low ‘n’ slow

“Lazy” muscles = tender cuts (think filet mignon!)

Once you understand this basic premise, you’ll be able to navigate your way through a whole cow like a pro!

Here’s a basic guide on some of the cuts you can expect from a whole cow. Understand that there’s only so many chuck roasts and skirt steaks per cow, so something might be out of stock, but that’s part of the beauty of utilizing a whole cow. If you find yourself looking for a particular cut and get sad when you see we’re out of stock, reach out…there’s likely a cut that can substitute or maybe you’ll be inspired to try a whole new recipe. 

When butchering a cow, it is separated into primals. If you want to get technical, these are further broken down into subprimals, but here I’ve just listed the cuts under the primal they come from. Enjoy some fun meat reading!

Primal: Chuck

The chuck primal comes from the forequarter of the cow, so it’s made up of the neck and shoulder area. You can expect cuts from the chuck to have a rich, beefy flavor and are typically more economical. However, this flavor comes from the fact that these muscles get worked quite a bit and contain more connective tissues. Most cuts from the chuck will require a slow cook, but there are some hidden steak gems too!

Chuck Roast:

The bone-in chuck roast is my preferred cut for pot roast or stew beef. Why? Not only does the bone add flavor (or at least that’s what “they” say), but since it comes from the chuck, it has more marbling making it nice and juicy. No more dry pot roast that you struggle to choke down while reaching for your glass of water. 

• Braise

Shoulder Roast:

The leaner alternative to a chuck roast, so it can be used in the same way (pot roast, stew beef). If you prefer something leaner for your stew, this is a good option for you since it will still have a nice, beefy flavor even without the bone.

• Braise

 

Denver Steak:

I’m a bit weary of sharing this one with you since it’s one of my sleeper hits. It has the nice marbling and intense flavor you expect from the chuck, but it’s decently tender unlike other parts of the chuck. I guess some butcher “discovered” this cut (although I’m pretty sure it’s always been hanging out there) and realized that they could charge more selling it as a steak than grinding it into a burger. This steak can be tough if overcooked, so I recommend not going over medium doneness. I like to slice this steak before serving, which also helps ensure that people slice it across the grain on their plates!Grill, Skillet, Stir-Fry, Broil

Chuck Eye Steak:

If this steak were just one rib back, it would be considered the “all-holy” ribeye. But, oh is it far from the ribeye’s ugly step sibling. This steak is more affordable than a ribeye, but with all the same beefy glory. It is boneless though so if you prefer to have a bone to gnaw on maybe you opt for your classic ribeye. Consider yourself lucky if you get your hands on one of these, there are typically only 2-3 per side!

• Grill, Skillet, Broil

Ranch Steak:

There’s a couple steaks that I consider ~meh~. They do exactly what you want from a steak, but it ain’t anything to write home about. This is one of them. Don’t get me wrong, it has quite a nice depth of flavor for being a lean steak. To maximize tenderness, I recommend not cooking past medium. If you do, just know you’ve been warned before working out your jaws. You could eat this as a whole steak, or even slice for stir-fries, fajitas, salads, etc. 

• Grill, Skillet, Stir-Fry

Flat Iron Steak:

This steak is actually one of the muscles of the shoulder blade. For being from the chuck, it’s quite tender. It’s a well-marbled steak that’s nice and thin so it can cook fast!

• Grill, Skillet, Stir-Fry

Petite Tender:

This is like the affordable sibling to the filet mignon. Very tender and lean, but there’s only one per side! For all you anatomy nerds, this is the teres major muscle.

• Grill, Indirect Grill, Oven Roast, Broil

Primal: Rib

This primal is all about the ribs. Depending on what the butcher wants to do, there’s a bit of variability in what can be done with this area. You can make a stunning prime rib roast out of a few ribs or you can cut individual steaks. If you want boneless ribeye steaks, then you’ll get beef back ribs that can be smoked. For the most part though, ribeye steaks are the easiest to cook and are what we’ll typically offer. If you would like a nice prime rib roast or back ribs, reach out and we can put in a special order for the next cow!

Ribeye:

The one, the ONLY, ribeye…prized by carnivores and the occasional meat dabbler alike. You have some people who equate their “foodie-ness" with how rare they cook their steak, but I recommend that you cook a ribeye not too too rare to ensure that the fat is properly rendered. But if you like to eat unrendered, waxy fat, be my guest!

If you're a meat nerd like me and like to know the anatomical muscles that make up a steak then keep on reading. There are actually two parts to a ribeye. The “eye” in the middle of the steak is part of the loin or the longissimus dorsi muscle. Then, there is the “cap” on the outside. It’s that bit that starts to separate and dangle off when you cook a ribeye and I think it’s one of the single best bites on the whole cow. This cap is also called the deckle or the spinalis dorsi. 

• Grill, Skillet, Skillet-to-Oven

Primal: Loin

This primal contains some of the most popular steak cuts. It’s located near the cow’s backbone and the lack of heavy lifting that these muscles have to do explains the tenderness of these cuts. 

NY Strip:

There’s about a hundred and one names for this steak. It’s also called  the Strip Loin, the Kansas City Strip, the Delmonico...and way more that I don't feel like listing. This is one of your classic steakhouse cuts. It’s a bit more tender than a ribeye, but with that comes a little less marbling and no bone. There’s often a nice fat cap on the outside though! Feel free to cook this one more rare if you so desire.

• Grill, Skillet, Skillet-to-Oven

Filet Mignon:

This “treat-yo self” steak is prized for its tenderness. It is an exceptionally lean steak, so it’s often accompanied with some sort of saucy goodness to add richness (bernaise, bordelaise, au poivre, etc.). For a thicker cut, reverse searing might be a good option if you’re preparing it on the stove. This will allow the steak to come to your desired doneness without completely singing the outside.

• Grill, Skillet, Skillet-To-Oven

Primal: Brisket

This primal comes from the breast of the cow, but unlike a chicken breast, the brisket is well-marbled. It does require a bit of time and preparation since it’s a hard-working muscle that wants to be cooked low ‘n’ slow. 

Brisket:

This is really the only cut from this primal.

The brisket is either left whole, as a “packer,” or cut into its two parts. Cooking a whole one of these will definitely feed a crowd, but is a serious project that all avid smokers dare to tackle at least once in their career.

Preparing half of a brisket is a bit more reasonable and the two halves have pretty different qualities: The flat is the deep pectoral muscle and is leaner, so this cut would be great for a braised brisket recipe. The point is the superficial pec muscle and has about three times the marbling as the flat. This cut would be a nice to smoke! 

• Braise, Oven Roast, Smoke

If you decide to smoke a brisket, there’s plenty of zealots touting their method is the best. I’ll let you peruse the debates and pick your side of the camp. One recommendation I have is that sometimes the brisket is relatively untrimmed, which means that there’s a pretty hefty fat layer.  Trimming it down to about ¼” will allow the fat to properly render while smoking, but leaving enough to keep the meat nice and juicy (I mean that’s what makes brisket BRISKET). But, don’t you dare throw that fat away. Save it and render into tallow that you can use to cook with. If you're unsure about how to do this, reach out!

 

Primal: Sirloin

The sirloin primal is nestled in between the loin and the hindquarter. Cuts that come from this area tend to be a bit leaner, but have great flavor. There’s a couple good sleeper steaks in this group that are starting to become more popular in America. 

Top Sirloin Steak:

Another one of those ~meh~ steaks that has beefy flavor and is quite lean. Moderate on the tenderness scale and quite versatile as you could cook it whole as a steak or even slice it into a stir fry. Cooking to rare or medium rare is a good way to preserve all the tenderness this cut has.

• Grill, Skillet, Skillet-to-Oven, Stir-Fry

Picanha:

Also called the Coulotte steak...

This is that funny-looking cut skewered on a sword at a Brazilian steakhouse that makes you have the servers continue to return to your table. The picanha has a beautiful fat cap that gives it a nice flavor. If left as a roast, you can cook the whole thing and then slice it, which is great when serving a group of people with different doneness preferences since it naturally tapers in thickness. It can also be cut into steaks for a good solo-sized portion!

• Whole Roast: Indirect Grill, Smoke
• Steaks: Grill, Skillet, Skillet-to-Oven

Tri Tip:

Rumor has it that this delightful cut used to ground for burger, until some beef-eating Californians in Santa Maria thought of “barbecuing” it. Typically left as a whole roast, although it can also be cut into steaks, the tri-tip has deep flavor and decent marbling. It has a strong grain that can make it a bit chewier, so be sure to slice across the grain.

Here’s a fun fact for all you athletes…when you foam roll, you know that muscle that runs along the outside of your leg that makes you curse to high heavens when you’re rolling over it…it’s called your tensor fascia latae…that’s what the tri-tip is. 

• Whole Roast: Grill, Braise, Indirect Grill, Smoke
• Steak: Grill, Skillet

Bavette:

You can thank the French for the name of this cut, or you could call this the “sirloin flap,” but why would you want to do that when you could sound fancy. This French name is derived from the term for “bib” since when you hold it up it kinda looks like what you put on to protect your precious white T-shirt from stains. This is a wonderful cut with nice marbling and flavor. It’s similar to a skirt steak with its striations, but the muscle grains are a bit more intense and the whole piece is thicker. Definitely be sure to cut against the grain when serving to make sure you’re not having to gnaw on your dinner. 

• Grill, Skillet

Sirloin Tip Roast:

If you’re looking for a lean cut to roast, this is a good option. It has great flavor and is typically sliced thinly after roasting. 

• Braise, Oven Roast

Primal: Round

The round primal is located in the hindquarter. Cuts from here are characteristically lean and more economical. Just like our legs, these muscles get used frequently making these cuts a bit on the tougher side. There are three main parts to this area: top round, bottom round, and eye of round. I’ve listed the two cuts that we’ll most likely have, since most of this meat gets ground. But, if you’re wanting a whole top or bottom round roast (especially good for making your own jerky), then reach out! 

Top Round Steak:

Definitely a lean steak, but has some nice beefiness. You can cook it rare to medium rare and goes beautifully with some acidity (like lemon juice) and fat (olive oil, compound butter). The world’s your oyster, or in this case your top round steak!

• Grill, Skillet, Stir Fry

Eye of Round Roast:

Although it’s a pretty lean cut, if you treat it right, it can make a pretty good roast (roast on high heat and be vigilant to not overcook). This cut is also often sliced thin for carpaccio or for what you get at hot pot or in your bowl of pho (if we have a roast available and you’d like this sliced thin, I’d be more than happy to do it for ya!)

• Whole Roast: Oven Roast

Primals: Plate & Flank

Outside Skirt Steak:

One word: yum. Although it’s not as tender as something like the NY Strip, in my opinion, this steak has such a unique flavor. This steak actually comes from a muscle that assists with breathing and is close to the diaphragm. It’s a super thin cut that cooks fast and wants to be cooked fast. Unlike low and slow cuts that get more tender with a long cook, if you apply the same method with this cut, it’ll just make it chewy. Both skirt steaks have striations that you want to be sure to slice against the grain. Compared to the inside skirt, the outside is a bit smaller in width and has more marbling!

• Grill, Skillet, Stir Fry

Inside Skirt Steak:

The inside skirt is named so because it’s closer to the lungs, which means that it gets worked a bit more. Therefore, it’s not quite as tender as the outside skirt, but the same cooking methods apply since it’s also a thin steak. It holds up well to a marinade, which can help tenderize it a bit too. Both skirt steaks can be eaten on their own, but are also great for fajitas, tacos, and stir-fries.

• Grill, Skillet, Stir Fry

Flank Steak:

The flank steak is a bit thicker and leaner than a skirt steak. It's typically a deep, red color and has a strong muscle grain. Definitely important to slice against the grain if you want to use this for tacos, fajitas, salads, etc. Although not a necessity, this steak does do well with a marinade!

• Grill, Skillet, Stir-Fry

Hanger Steak:

If you couldn’t guess from the name, this steak literally “hangs” in the cow by the diaphragm. Remember the function-tenderness equation…this muscle doesn’t really do much, so it’s quite tender. It has a texture that almost resembles threads, so be sure to cut against the grain. The flavor is slightly mineral-y because of its location being close to the kidneys. There’s only ONE in the entire cow, so getting your hands on this is like winning the lottery. I wouldn’t recommend cooking past medium.

• Grill, Skillet, Stir-Fry

Bone-In Short Ribs:

Alright, so there’s two kinds of short ribs and they’re cooked in totally different ways, so pick your journey:

1. This one is probably what you’re more familiar with from restaurants and standard braising recipes. The English-cut consists of a piece of bone with a hefty chunk of meat sitting on top of it. These suckers want to be cooked low and slow in a glorious braise that turns into an unctuous dining experience. I’ve also had some great luck smoking these, but again this is a low and slow method!
2. Then, there are flanken short ribs that are thinly cut across the ribs, so you get 3 mini pieces of bone with meat running across them. They also go by the names of Tablitas or Kalbi (a Korean BBQ delicacy!) and unlike their English brethren, they love a good marinade and want to be grilled HOT and FAST. And I mean HOT…get a little char on them and then pick them up with your hands and nibble away!

• English-Cut: Braise, Smoke
• Flanken Style: Grill

“Other”: AKA the fun bits

Beef Shanks:

One of my absolute favorite cuts: I like to use these in places where you’d typically just use “stew meat” because they’re more interesting and complex. These are cross-cut from the tibia and consist of a piece of bone surrounded by meat. Since it’s part of the cow’s leg, it works a heck of a lot, so there’s a bunch of connective tissue that needs a long enough cooking method to break down. These are super high in collagen, which you can get even more of if you cook them with Beef Bone Broth! You know those meals that after you’re done eating, you can smack your lips and they stick together…that’s what you can expect with these bad boys.

• Braise

 

Canoe Marrow Bones:

Pure luxury...you've probably treated yourself to these out at a restaurant, but now you can recreate them at home! I don't think there's a simpler, yet more delicious, appetizer. Roast these in the oven (or smoker for some extra smoky smoky) and then you've got a decadent spread to put on a nice piece of toasted bread or if you're a savage, you can schmear it on a steak. You can even spoon out the marrow-y goodness after roasting and mix it with butter and your favorite herbs or spices to make a compound butter to use on literally anything you want to make taste 1000% better.

• Roast in Oven or Smoker

Oxtail

If you’re making dinner and don’t want to look like a total neanderthal then maybe save these for a different time. You’ll be working for your meat with this cut. Or you can cook them and shred the meat off ahead of time to save yourself from gnawing around the bones, but then you miss out on all the fun! Don’t let this scare you off, good things come to those that work hard. It’s exactly what the name implies, besides the fact that it’s not an ox, this is indeed the cow’s tail. There’s a whole lot of cartilaginous goodness to be had here. Because it's a tougher cut, you definitely want to cook these low and slow.

• Braise

Tongue

If the thought of eating a cow’s tongue grosses you out, then fine, more for me! It's an extremely juicy cut due to its higher fat content. It requires simmering for a couple hours to be able to peel the skin off. After that, you can cut it into slices or dice it up before grilling or searing it. Technically you could eat it after simmering, but searing or grilling it gives it a nice crust…thank you Maillard reaction. Once you eat this, you’ll be wondering why you haven’t been eating more tongue. Because it’s on the fattier side, pairing this with something fresh or acidic is a smart choice (think lengua tacos with cilantro and lime or serving grilled slices with chimichurri)

• Simmer to peel off tongue, Grill or Sear

Cheeks

Beef cheeks are tough and fibrous, I mean have you ever watched a cow…it’s chomping on grass all day long…those cheeks are getting a serious workout. But, once you let them cook low and slow, they’ll pull apart and become unctuous morsels of meat! These will turn into something similar to pulled pork; you can eat them on their own or throw them into a taco that'll impress all of your friends.

• Braise, Smoke

Suet

This is the fat from the kidney and loin area and one of the most versatile parts of the cow once it’s rendered. It can be used to saute veggies, sear your steak, fry potatoes, or even make lotion…yes, as in skincare…is there anything that a cow can’t provide us with??