Pasture- Raised

A, rich, and intensely flavorful cut, commonly available as meaty plate short ribs ("dino ribs") or tender beef back ribs

A lean, and tough beef cut from the hind leg

Brisket is a tough but flavorful cut from the breast or lower chest of a cow

Comes from the cow's shoulder, offering a rich, beefy flavor but can be tough due to well-exercised muscles

A flavorful, budget-friendly cut from the cow's shoulder

A large, lean, and less tender primal cut from the cow's hind leg and rump

A premium, highly tender steak cut from the smaller end of the beef tenderloin

A flavorful, lean cut from the cow's underside, known for its beefy taste and long muscle fiber

A flavorful, well-marbled cut from the beef shoulder (chuck) that is known for being tender and beefy, often compared to a tenderloin

Consists of 80% lean meat and 20% fat, making it the ideal choice for juicy burgers, meatballs, and meatloaf.

A flavorful, tender cut from the diaphragm area of the cow,

A long, thin, and flavorful cut from the beef plate

An incredibly nutrient-dense organ meat

London broil is an excellent, budget-friendly roast, it is a very lean, tough cut (usually top round or flank).

Beef marrow bones are nutrient-dense, flavorful, and versatile cuts, commonly taken from the femur or shank of cattle

A tender, flavorful cut from the short loin of the cow, prized for its balance of tenderness and beefy flavor,

A tender, flavorful cut from the short loin of the cow, prized for its balance of tenderness and beefy flavor,

A highly prized, flavorful, and tender cut of beef from the diaphragm muscle (

A popular, flavorful cut of beef from the top sirloin, known as the rump cap or coulotte

A large cut from the short loin, distinguished by a T-shaped bone that separates two different steaks: a beefy strip loin on one side and a tender filet mignon on the other

A large, bone-in cut of beef from the rib primal, prized for being tender, juicy, and flavorful

A premium, flavorful cut from the rib section, known for its rich marbling, tenderness, and juicy, beefy taste

A large, lean, and less tender primal cut from the cow's hind leg and rump

A lean, flavorful, and economical cut from the cow's hindquarters that requires low-and-slow cooking to become tende

A flavorful, moderately tender cut from the rear back of the cow

A flavorful, moderately tender cut from the rear back of the cow