CHUCK CUT
The Chuck is a shoulder and neck cut. Because the shoulder is an area in constant movement, the meat is tougher, but it is flavorful. It is a less expensive cut, so a good choice for cost-conscious customers. Marinating is often recommended. In addition to Grass Fed Beef Chuck Roast, it is commonly used in Grass Fed Ground Beef and Grass Fed Beef Roasts and Stews. Other common chuck cuts include:
- Boneless shoulder pot roast
- Chuck eye
- Chuck roll
- Chuck steak
- Chuck tender
- Country style ribs
- Denver steak
- Flat iron steak
- Ranch steak
- Shoulder tender medallions
- Shoulder top blade steak
There’s a chuck cut for every type of cooking!
Thousand Hills
From $19.99
RIB CUT
As the shoulder moves into the ribcage, so does the chuck cut move into the ribs cut. While cattle have 13 pairs of ribs, the first five pairs are chuck cuts. That 13th rib is considered part of the loin. Those in between are rib cuts, and include:
Because rib meat is usually fattier, roasting and slow cooking are recommended for many cuts. That’s not the case with steaks, though, as they taste better grilled or fried.
Thousand Hills
From $15.99
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ROUND CUT
The Round Beef Cut refers to the meat from the rump, thigh and rear legs. It is inexpensive, but also tough. Ground round is often used for hamburger. Other types of round cuts include:
Thousand Hills
From $10.99
FLANK CUT
Located below the loin, the flank cut does not contain bones. Although tough, it is flavorful albeit chewy. Because it is a lean cut, flank is becoming more in demand as customers turn away from fattier cuts.
Flank cuts include flank steak and London broil. It’s also popular for ground beef.
PLATE CUT
Also known as the short plate, plate sub-cuts come from the animal’s lower area, between the brisket and flank. Plate cuts include:
- Cubed steak
- Hanger steak – also known as butcher’s steak
- Inside Skirt Steak
- Outside skirt steak
- Short ribs
Short ribs require slow-cooking, but the steaks are best grilled or fried.
Thousand Hills
From $14.99
BRISKET CUT
The Brisket Cut is chest meat. Divided by a layer of fat, it is used for corned beef and pastrami. Because brisket meat fibers are long, slow cooking is necessary. Grass Fed Beef Brisket cuts include:
- Brisket flat
- Brisket point
- Whole brisket
Think “slow and low” when cooking brisket. Make sure the meat does not become too dry. Brisket is also a good choice for barbecue.
Thousand Hills
From $19.99
SHANK CUT
As part of the legs, the shank meat cut tends towards toughness. These are lean cuts, but they do require considerable cooking time. Shank cuts and uses include:
- Lean ground beef
- Shank cross-cut
- Soups
- Stews
Thousand Hills
From $12.49
OTHER BEEF PARTS
Besides the cuts, there are other parts of the animal that are both nutritious and tasty. These include the cheeks, heart and liver. The marrow bones and oxtail provide opportunities to create interesting and inexpensive dishes. Grass Fed beef bone broth contains many nutrients and can be utilized in a massive variety of dishes. At Thousand Hills Lifetime Grazed, no part of the animal goes to waste.
Thousand Hills
From $17.99
