Meat 101

The Butcher's Guide

Everything you need to know about beef cuts, how to cook them, and what makes each one special.

Ground Beef

Ground beef is one of the most versatile staples in any kitchen, made from a blend of quality cuts such as chuck (shoulder), round (rear leg), and trimmings. It offers a rich, juicy flavor and can range from lean to more marbled depending on your preference. Perfect for burgers, kofte, meatballs, sauces, and stuffed vegetables, it’s a go-to for everyday cooking.

Family Favorite • Everyday Essential • Great for Meal Prep

Beef Arm/Leg (with bone

Sourced from the forearm or hind leg, this cut contains connective tissue that becomes tender and rich when slow-cooked. Lean yet rich in collagen, it’s perfect for soups and broths that require depth and body.

Best for Broth • Nutrient-Rich • Slow Cook Essential

Rib-Shell Steak (with bone)

This steak comes from the rib section (upper mid-back) and includes the bone, which enhances flavor. It is rich, juicy, and heavily marbled—perfect for grilling or searing.

Steakhouse Favorite • Best for Grilling • High Marbling

Boneless Ribeye

Highly marbled and incredibly juicy, the boneless ribeye is one of the most flavorful steaks available. Comes from the upper part of the back, closer to the shoulder where the muscle fibers are softer. Perfect for grilling or searing to perfection.

Premium Cut • Ultimate Flavor • Steak Lover’s Choice

Flat Steak (Flat Iron)

Cut from the top blade (shoulder/chuck), flat steak is one of the most tender cuts after filet. flat iron steak is well-marbled and incredibly juicy. It’s perfect for grilling or pan-searing.

Butcher’s Favorite • Tender Cut • Great Value

Skirt Steak

A thin, flavorful cut from the plate (lower belly), skirt steak is thin, flavorful, and slightly chewy. Best when marinated and grilled, then sliced thin. Also great when thrown on the skillet.

Flavor King • Best for Fajitas • Slice Thin

Seven Steak

Recognizable by its “7-shaped” bone, this shoulder cut is rich in connective tissue that breaks down beautifully when slow-cooked.

Traditional Cut • Deep Flavor • Low & Slow

Chunk Steak

Taken from the shoulder, this steak is firm but becomes tender when cooked properly. It’s ideal for braising and slow cooking, delivering rich, hearty flavor.

Budget Pick • Best for Braising • Hearty Meals

Sirloin Steak

A leaner cut from the rear mid-back, with a firm texture and strong beef flavor, sirloin is a great everyday steak. It’s versatile, affordable, and perfect for grilling or slicing into dishes.

Great Value • Everyday Steak • Lean & Flavorful

Back Ribs

Sourced from the upper rib cage near the ribeye, back ribs are slightly leaner than full ribs, flavorful, and perfect for grilling or roasting. They offer a great balance of tenderness and taste.

Grill Ready • Meaty Cut • Backyard Favorite

Beef Ribs

Cut from the rib section and known for their bold flavor and high fat content, beef ribs become tender and fall-off-the-bone delicious when slow-cooked or smoked. Perfect for BBQ lovers.

BBQ Essential • Bold Flavor • Weekend Cooking

Beef Neck

A deeply flavorful cut with natural collagen, beef neck becomes incredibly tender when cooked slowly. It adds richness to soups and stews and is a favorite for traditional recipes.

Hidden Gem • Rich & Hearty • Slow Cook Only

Did you Know?

A cow can eat anywhere from 20 to 30 pounds of grass or feed per day. That’s hundreds of salads a day.
Cows spend about 6–8 hours a day grazing, followed by several more hours resting and digesting.
Cows don’t have upper front teeth Instead, they have a tough dental pad that helps them grip and tear grass efficiently.
They “chew the cud”. After eating, cows bring partially digested food back up to chew again; this helps them extract more nutrients.
Cattle have four parts to their stomach: rumen, reticulum, omasum, and abomasum, working together to break down tough plant fibers and extract maximum nutrients.
A cow’s heart can weigh between 4–5 pounds and works hard to circulate blood through their massive body.
Most adult cattle drink about 30–50 gallons of water per day.

Have Questions About A Cut?

Visit us in-store and our butchers will help you choose the perfect meat for your meal.