Complete Guide to Beef Cuts
Learn where each cut comes from, how to cook it, and make the most of your Butcher Box. Understanding beef cuts helps you save money and cook better meals.
Primal Cuts of Beef
A cow is divided into eight primal cuts, each with distinct characteristics and uses.
Beef Primal Cuts Diagram
Chuck | Rib | Loin | Round | Brisket | Plate | Flank | Shank
Each primal cut is further divided into retail cuts you'll find in your Butcher Box.
Understanding Each Primal
Chuck
Shoulder & Neck
Flavorful, well-marbled meat from the shoulder area. Best for slow-cooking methods.
Popular Cuts
Best Cooking
Braise, Slow Cook, Stew
Tenderness
Moderate
Rib
Upper Back
Premium cuts with excellent marbling. Source of the most prized steaks.
Popular Cuts
Best Cooking
Grill, Roast, Pan-sear
Tenderness
Very Tender
Loin
Middle Back
The most tender section of the cow. Includes premium steakhouse cuts.
Popular Cuts
Best Cooking
Grill, Pan-sear, Roast
Tenderness
Most Tender
Round
Rear Leg
Lean, economical cuts from the hindquarters. Best when sliced thin or slow-cooked.
Popular Cuts
Best Cooking
Roast, Braise, Slice Thin
Tenderness
Less Tender
Brisket
Chest
Tough cut that becomes incredibly tender and flavorful when smoked or braised.
Popular Cuts
Best Cooking
Smoke, Braise, Slow Cook
Tenderness
Tough (until slow-cooked)
Plate & Flank
Belly & Lower Chest
Flavorful, lean cuts ideal for marinating and high-heat cooking.
Popular Cuts
Best Cooking
Grill, Sear, Braise (ribs)
Tenderness
Moderate (slice against grain)
Most Popular Cuts
Ribeye
From: Rib
The king of steaks with beautiful marbling throughout. Rich, juicy, and full of flavor.
Filet Mignon
From: Loin (Tenderloin)
The most tender cut, with a mild, buttery flavor. Lean and elegant.
NY Strip
From: Loin
Bold beefy flavor with a nice fat cap. Great balance of tenderness and taste.
Brisket
From: Brisket
Texas BBQ favorite. Requires low and slow cooking but rewards with incredible flavor.
Chuck Roast
From: Chuck
Perfect pot roast cut. Becomes fall-apart tender when braised.
Flank Steak
From: Flank
Lean and flavorful, perfect for fajitas and stir-fry. Must slice against the grain.
Cooking Methods by Cut Type
High-Heat Methods
Best for tender, well-marbled cuts.
- Grilling: Ribeye, Strip, Filet, Flank
- Pan-searing: Any steak, thin cuts
- Broiling: Steaks, thin roasts
Tip: Let steaks rest 5-10 minutes after cooking for juicier results.
Low & Slow Methods
Best for tougher, more flavorful cuts.
- Braising: Chuck, Brisket, Short Ribs
- Smoking: Brisket, Ribs, Chuck
- Slow Roasting: Prime Rib, Rump
Tip: Low temps (225-275°F) for 8-16 hours break down collagen for tender results.
What's in a Butcher Box?
When you buy a whole, half, or quarter cow, here's approximately what you'll receive:
Exact percentages vary based on your custom cut sheet. You can request more ground beef, specific steak thicknesses, and more.
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