Complete Grass Fed Beef Cuts Guide - Every Cut from Brisket to Tenderloin

This comprehensive guide to beef cuts explores every grass-fed cut in detail, helping families understand the characteristics, cooking methods, and best applications for each cut of beef. From premium steaks to economical roasts, discover how grass-fed beef cuts differ from grain-finished alternatives and learn about the different cuts of beef that make up the animal.

Understanding Beef Anatomy and Primal Cuts

Beef cuts follow the same basic anatomy as grain finished beef, but grass-fed cuts often have different fat distribution, muscle development, and flavor characteristics that affect cooking methods. Understanding the different cuts of beef and where they come from the animal is essential for making informed purchasing decisions.

How Grass Fed Production Affects Cut Characteristics

Grass-fed cuts of beef differ from grain finished in several ways:

• Leaner Overall: Lower fat content across all grass-fed beef cuts

• Different Marbling: Less intramuscular fat but often better fat quality in the meat

• More Flavor: Complex flavors from diverse pasture plants enhance cuts of meat

• Firmer Texture: More exercise creates different muscle structure in beef cuts

• Seasonal Variation: Cut characteristics change with pasture conditions due to the natural diet of the cow

The Eight Primal Cuts of Beef in Detail

The primal cuts are the primary divisions of the animal that determine how beef cuts are classified and used for different cooking methods. Each primal cut of beef contains multiple subprimal cuts that provide different textures, flavors, and cooking applications.

Beef Chuck (Front Shoulder)

Location and Characteristics:

• Location: Front shoulder and neck area of the cow

• Characteristics: Well-exercised muscles with rich flavor, requires slow cooking methods

• Fat Content: Moderate marbling in grass-fed beef due to the active nature of this part of the animal

• Best Uses: Beef chuck roasts, stews, ground beef, and beef chuck steak

Popular Cuts from Beef Chuck: The chuck primal cuts include some of the best value options from the cow:

• Beef chuck roast - excellent cut of beef for braising

• Beef chuck short ribs - one of the most flavorful cuts

• Chuck beef steaks - economical cuts that benefit from marinades

• Flat iron steak - the most tender cut from the chuck

• Ground beef - often made from chuck due to its fat content

Beef Rib (Upper Back)

Location and Characteristics:

• Location: Upper back area behind the beef chuck section of the cow

• Characteristics: Less exercised muscles that are naturally tender due to their location on the animal

• Fat Content: Good marbling even in grass-fed beef from this part of the cow

• Best Uses: Premium steaks, roasts, and specialty cuts from the rib

Popular Cuts from the Rib: The rib primal cuts are among the most tender cuts of beef available:

• Beef ribs - excellent for smoking and barbecuing

• Beef short ribs - rich, marbled cuts perfect for braising

• Beef back ribs - great cuts for grilling

• Ribeye steaks - one of the most popular beef cuts

• Prime rib roast - centerpiece cut of meat for special occasions

Beef Loin (Lower Back)

Location and Characteristics:

• Location: Lower back area, which is the most tender region of the animal

• Characteristics: Minimal exercise creates maximum tenderness in these cuts of beef

• Fat Content: Lower fat in grass-fed cuts but still tender due to the location on the cow

• Best Uses: Premium steaks and special occasion cuts of meat

Popular Cuts from the Loin: The loin contains the most tender cuts available from the cow:

• Strip steak (New York Strip) - classic cut of beef

• Filet mignon (tenderloin) - the most tender cut of meat available

• T-bone steak - combines two different cuts in one piece of meat

• Porterhouse steak - larger version with more tenderloin meat from the loin

Beef Round (Rear Leg)

Location and Characteristics:

• Location: Rear leg and hip area of the animal

• Characteristics: Well-exercised muscles that are lean and require careful cooking methods

• Fat Content: Very lean in grass-fed beef cuts from this part of the cow

• Best Uses: Roasts, ground beef, and lean steaks

Popular Cuts from Beef Round: Round cuts come from the rear leg of the cow and include:

• Top round roast beef - popular for deli-style slicing

• Beef bottom round roast - economical cut of beef

• Eye of round roast - very lean piece of meat

• Beef round roast - versatile cut for various cooking methods

Beef Brisket

Characteristics: Tough cut of beef requiring long, slow cooking methods due to high amounts of connective tissue
Best Uses: Smoking, braising, slow roasting - cooking methods that break down tough meat fibers
Popular Applications: Texas BBQ brisket, corned beef, and braised dishes that transform this cut of meat

Beef Plate

Characteristics: Fatty cut with rich flavor that requires slow cooking due to its marbling and connective tissue
Best Uses: Short ribs, beef bacon, and braising applications that benefit from the fat content
Popular Applications: Beef short ribs, beef belly bacon, and braised beef dishes

Beef Flank

Characteristics: Lean, tough cut with long muscle fibers that requires specific preparation
Best Uses: High-heat grilling, marinating, and slicing thin against the grain to break up tough fibers
Popular Applications: Flank steak, fajitas, London broil, and carne asada

Beef Shank
Best Uses: Braising, stewing, and soup bones where long cooking transforms the meat Popular Applications: Osso buco, beef stew, bone broth, and soup bones

Premium Grass Fed Beef Cuts - Steak Guide

Premium beef cuts come from the most tender parts of the animal, specifically the rib and loin primal cuts. These cuts are the best for grilling and quick cooking methods due to their naturally tender texture.

Ribeye Steak - Rich Flavor Champion

Detailed Characteristics:

• Location: Rib primal, cuts 6-12 from the rib section of the cow

• Fat Content: Highest marbling of grass-fed cuts due to the location of this cut of beef

• Flavor Profile: Rich, beefy, complex flavors from diverse pasture diet enhance the meat

• Texture: Tender with good chew, less fatty than grain finished but still one of the best cuts

• Cooking Methods: Grilling, pan-searing, broiling are the best ways to cook this cut

Why Choose Ribeye: Best introduction to grass-fed beef for families transitioning from grain finished, as higher fat content in the meat forgives minor cooking errors.

Tomahawk Steak - Impressive Presentation Ribeye

What is a Tomahawk Steak: This impressive cut features the full ribeye with the long rib bone intact, creating a dramatic presentation perfect for special occasions and grilling enthusiasts.

Detailed Characteristics:

• Location: Ribeye section with full rib bone (6+ inches)

• Fat Content: Excellent marbling typical of ribeye cuts

• Flavor Profile: Rich, buttery flavor enhanced by bone-in cooking

• Texture: Supremely tender with impressive visual impact

• Weight: Typically 2-3 pounds, serves 2-3 people

• Cooking Methods: Reverse sear, grilling, oven roasting

Tomahawk Steak Considerations: While tomahawk steak prices reflect both the premium cut and dramatic presentation, grass-fed versions offer superior nutrition and flavor that justify the investment for special occasions.

Cowboy Steak - Bold Texas Cut

What is a Cowboy Steak: This thick-cut ribeye (usually 2+ inches) showcases Texas-sized portions while maintaining the tender, flavorful characteristics that make ribeye steaks legendary.

Detailed Characteristics:

• Location: Thick-cut ribeye, bone-in or boneless

• Fat Content: Good marbling throughout the cut

• Flavor Profile: Intense beef flavor with buttery texture

• Texture: Thick cut allows perfect crust with tender interior

• Weight: Typically 20-32 ounces

• Cooking Methods: Grilling, reverse searing, cast iron finishing

What is Cowboy Steak Best For:

• Outdoor grilling and entertaining

• Feeding multiple people with one impressive cut

• Showcasing grass-fed beef quality and flavor

• Special occasions and celebrations

Strip Steak (New York Strip) - Balanced Excellence

Detailed Characteristics:

• Location: Short loin primal

• Fat Content: Moderate marbling, lean but flavorful

• Flavor Profile: Classic beef taste with grass-fed complexity

• Texture: Firm but tender, excellent chew

• Cooking Methods: Grilling, pan-searing, reverse searing

Family Favorite: Excellent balance of tenderness and flavor makes strip steak popular for family dinners and entertaining.

Filet Mignon (Tenderloin) - Ultimate Tenderness

Detailed Characteristics:

• Location: Tenderloin muscle from short loin

• Fat Content: Very lean, minimal marbling

• Flavor Profile: Mild beef flavor, showcases grass-fed subtlety

• Texture: Most tender cut available

• Cooking Methods: Pan-searing, grilling with care, oven finishing

Special Occasion Cut: Higher price reflects both tenderness and limited quantity per animal.

Bacon-Wrapped Techniques: Using beef bacon or traditional bacon enhances lean tenderloin cuts for elegant presentations and added flavor.

T-Bone and Porterhouse - Two Steaks in One

Detailed Characteristics:

• Location: Short loin, includes both strip and tenderloin

• Fat Content: Varies between strip (moderate) and tenderloin (lean) sides

• Flavor Profile: Dual experience with different textures and flavors

• Texture: Strip side firmer, tenderloin side more tender

• Cooking Challenge: Two different muscles require careful attention

Porterhouse Difference: Larger tenderloin portion makes porterhouse the premium version.

Grass Fed Beef Roasts - Family Meal Champions

Grass Fed Beef Chuck Roast - Comfort Food King

Detailed Characteristics:

• Location: Beef chuck primal, shoulder area

• Fat Content: Good marbling for slow cooking applications

• Flavor Profile: Rich, deep beef flavor intensifies with slow cooking

• Texture: Tough when raw, becomes fork-tender with proper cooking

• Cooking Methods: Braising, slow roasting, pot roasting

Grass Fed Beef Brisket - Texas BBQ Tradition

Detailed Characteristics:

• Location: Breast/lower chest area (plate primal)

• Fat Content: Good fat cap with internal marbling varies

• Flavor Profile: Rich, complex flavor perfect for smoking and braising

• Texture: Very tough raw, becomes tender with long, slow cooking

• Cooking Methods: Smoking, braising, slow roasting, oven cooking

Texas Tradition: Grass fed brisket offers cleaner flavor than grain finished while maintaining the rich taste Texas families expect.

Purchasing Considerations: When purchasing grass fed brisket, look for:

• Good fat cap for moisture during cooking

• Flexible texture indicating proper aging

• Deep red color with marbling throughout

• Local or regional sourcing for freshness

• Whole packer briskets for best value

Bottom Round Roast - Lean and Economical

Detailed Characteristics:

• Location: Beef round primal, rear leg

• Fat Content: Very lean, minimal marbling

• Flavor Profile: Good beef flavor when cooked properly

• Texture: Can be tough if overcooked, needs careful technique

• Cooking Methods: Slow roasting, braising, slicing thin

Economic Choice: Excellent value for families seeking grass-fed beef on a budget.

Prime Rib (Standing Rib Roast) - Holiday Centerpiece

Detailed Characteristics:

• Location: Rib primal, bones intact

• Fat Content: Good marbling for grass-fed beef

• Flavor Profile: Rich, impressive flavor for special occasions

• Texture: Tender when cooked properly

• Cooking Methods: Roasting with reverse sear technique

Special Occasion Roast: Perfect for holidays and celebrations, showcasing grass-fed beef quality.

Grass Fed Ground Beef - Complete Guide

Understanding Fat Percentages in Ground Beef

Ground beef is typically made from various cuts of beef, often including chuck cuts and other trimmings from the animal. The fat percentage determines how the meat will perform in different cooking applications.

Whole Animal Purchases (1/4, 1/2, or Full Steer): When you purchase a share of grass-fed beef directly from ranchers, ground beef is usually made from trim pieces of meat from various parts of the cow:

• Ask Your Processor: Different processors have different standard practices for ground beef

• Common Default: Many processors default to 80/20 (80% lean, 20% fat) for ground beef

• Custom Options: Most processors can accommodate specific ratio requests if you want to customize your ground beef

• Communication Key: Always discuss grinding preferences during processing arrangements to get the ground beef you want

Important Questions to Ask Your Processor:

• What is your standard grind ratio for ground beef?

• Can you do a custom grind ratio (like 85/15 or 90/10) for my ground beef?

• Do you charge extra for custom grinding ratios on ground beef?

Retail Grass Fed Ground Beef Options: Finished product producers typically offer different types of ground beef:

• 80/20 Standard: Most popular option for ground beef, similar to whole animal ratios

• 90/10 Lean Option: Created by adding lean trim to achieve specific ratio in ground beef

80/20 Grass Fed Ground Beef (Most Common):

• Best Uses: Burgers, meatloaf, dishes where fat content enhances flavor

• Cooking Notes: More forgiving due to higher fat content

• Flavor: Rich, satisfying taste with healthy grass-fed fats

90/10 Grass Fed Ground Beef (Lean Option):

• Best Uses: Tacos, spaghetti sauce, health-conscious applications

• Cooking Notes: Balance of flavor and leanness

• Texture: Slightly less juicy than 80/20

Popular Grass Fed Ground Beef Applications

Family Meal Ideas:

• Grass-fed beef burgers

• Traditional meatloaf

• Beef and bean chili

• Spaghetti meat sauce

• Beef tacos and burritos

• Shepherd's pie

• Beef stroganoff

• Meatballs

• Beef-stuffed peppers

• Sloppy joes

Popular Beef Ribs and Alternative Cuts

Beef Ribs - BBQ and Braising Favorites

Beef Short Ribs - Rich and Flavorful:

• Location: Beef chuck and beef plate primals

• Fat Content: Excellent marbling with connective tissue

• Flavor Profile: Deep, rich beef flavor intensifies with slow cooking

• Texture: Tough when raw, becomes fork-tender with proper technique

• Cooking Methods: Braising, smoking, slow roasting

Beef Back Ribs - Grilling Champions:

• Location: Beef rib primal, from ribeye area

• Characteristics: Less meat than short ribs but excellent flavor

• Cooking Methods: Grilling, smoking, barbecuing

• Preparation: Remove membrane for better seasoning penetration

Beef Ribs Applications: Excellent for outdoor cooking and comfort food preparations.

Smoked Beef Ribs Techniques: Perfect for Texas-style outdoor cooking using traditional wood smoking methods.

Beef Chuck Steak - Economical Grilling Option

Characteristics:

• Location: Beef chuck primal

• Characteristics: More affordable than premium steaks

• Cooking Methods: Marinating, grilling, braising

• Preparation: Benefits from tenderizing marinades

• Value: Excellent flavor at budget-friendly prices

Flat Iron Steak - Hidden Gem Cut

Detailed Characteristics:

• Location: Beef chuck primal, second most tender muscle

• Fat Content: Good marbling for a beef chuck cut

• Flavor Profile: Rich, beefy flavor with tender texture

• Texture: Very tender when sliced against the grain

• Cooking Methods: Grilling, pan-searing, marinating

• Value: Premium taste at economical pricing

Tri-Tip - California Favorite

Detailed Characteristics:

• Location: Bottom sirloin subprimal

• Fat Content: Moderate marbling with good flavor

• Flavor Profile: Rich, beefy taste with slight grain variation

• Texture: Tender when cooked and sliced properly

• Cooking Methods: Grilling, smoking, roasting

• Regional Appeal: Growing popularity beyond California

Hanger Steak - Butcher's Secret

Detailed Characteristics:

• Location: Beef plate primal, "onglet" in French cuisine

• Fat Content: Moderate fat with intense flavor concentration

• Flavor Profile: Very beefy, mineral-rich taste

• Texture: Can be chewy if not handled properly

• Cooking Methods: High heat, quick cooking, slice thin

• Availability: One per animal, limited supply

Flank Steak - Lean and Flavorful Alternative Cut

Detailed Characteristics:

• Location: Lower abdominal area of the animal

• Fat Content: Very lean with minimal marbling, making it a healthy cut of meat

• Flavor Profile: Intense beef flavor that benefits from marinades to enhance the meat

• Texture: Long grain requires slicing thin against the grain to make tender cuts

• Cooking Methods: High heat, quick cooking, marinating are the best methods to cook this cut

• Uses: Perfect for fajitas, stir-fries, London broil applications

Flank steak is one of the most versatile cuts of beef when prepared correctly, transforming from a tough piece of meat into tender, flavorful dishes.

Skirt Steak - Flavorful Alternative to Flank

Detailed Characteristics:

• Location: Plate primal, from the diaphragm area of the animal

• Fat Content: Lean cut with some marbling that adds flavor to the meat

• Flavor Profile: Rich, beefy taste similar to flank steak but with slightly more fat

• Texture: Long muscle fibers require slicing against the grain for tender cuts

• Cooking Methods: High heat grilling, broiling, or pan-searing work best

• Uses: Excellent for fajitas, tacos, and quick-cooking applications

Skirt steak is one of the most flavorful cuts of beef when cooked quickly over high heat, making it a favorite for Mexican and Tex-Mex cuisine.

Eye of Round - Lean and Economical Round Cut

Detailed Characteristics:

• Location: Center of the round primal from the rear leg of the cow

• Fat Content: Very lean cut with minimal marbling throughout the meat

• Flavor Profile: Mild beef flavor that requires careful cooking to maintain tenderness

• Texture: Can be tough if overcooked, needs proper technique to make tender cuts

• Cooking Methods: Slow roasting, braising, or slicing thin when used for roast beef

• Uses: Excellent for deli-style roast beef, jerky, or slow-cooked applications

The eye of round is an economical cut of beef that, when prepared correctly, provides excellent value for families seeking lean cuts of meat from grass-fed animals.

Beef Bacon - Alternative to Pork Bacon

What is Beef Bacon: This specialty cut offers families an alternative to pork bacon while providing rich, smoky flavor from grass-fed beef sources.

Beef Bacon Characteristics:

• Source: Beef belly (plate primal) or beef brisket

• Fat Content: High fat content similar to pork bacon

• Flavor Profile: Rich, savory, less sweet than pork bacon

• Texture: Crispy when cooked, tender when slow-cooked

• Uses: Breakfast meat, cooking ingredient, flavor enhancer

• Benefits: Kosher and halal options available

Beef Belly Bacon vs Traditional Cuts: Beef belly bacon comes from the plate primal, offering higher fat content than most beef cuts with similar cooking properties to pork bacon.

Beef Bacon Applications: Breakfast meat, cooking ingredient, and flavor enhancer for various culinary applications.

Kosher Beef Bacon Benefits: For families following kosher dietary laws, beef bacon provides kosher-certified alternatives with rich flavor enhancement.

Organ Meats - Nutritional Powerhouses

Grass-fed organ meats offer exceptional nutrition density while supporting nose-to-tail eating principles.

Liver - Vitamin Powerhouse

Liver Characteristics:

• Nutrition: Highest concentration of vitamins and minerals

• Flavor: Strong, distinctive taste

• Preparation: Soaking in milk reduces intensity

• Uses: Pâtés, sautéed preparations, mixed into ground beef

Heart - Mild Organ Meat

Heart Characteristics:

• Nutrition: High in CoQ10 and B-vitamins

• Flavor: Mild, similar to lean steak

• Preparation: Slice thin, marinate

• Uses: Stir-fries, kabobs, ground into burgers

Kidney - Traditional Preparation

Kidney Characteristics:

• Nutrition: High in B12 and other B-vitamins

• Flavor: Strong, requires proper preparation

• Preparation: Remove fat, soak, slice thin

• Uses: Traditional steak and kidney pie, stews

Bones and Marrow - Traditional Nutrition

Soup Bones

Characteristics:

• Uses: Bone broth, stock, soups

• Nutrition: Collagen, minerals, gelatin

• Preparation: Roast first for better flavor

• Storage: Freeze for future use

Marrow Bones

Characteristics:

• Uses: Roasted marrow, bone broth

• Nutrition: Healthy fats, vitamins

• Preparation: Split lengthwise for easy access

• Serving: Traditional on toast with herbs

Frequently Asked Questions About Beef Cuts

What are primal cuts and how many primal cuts are there on a cow?

Primal cuts are the main divisions of beef that butchers use to break down the animal into manageable sections. There are eight primal cuts of beef: chuck, rib, loin, round, brisket, plate, flank, and shank. These primal cuts are then divided into subprimal cuts and individual retail cuts that consumers purchase. Understanding primal cuts is essential because they determine the cooking methods and flavor profiles of different cuts of meat.

What types of cuts come from the chuck primal?

Chuck cuts come from the front shoulder area of the cow and include some of the most economical beef cuts available. The different cuts from the chuck include chuck roast, chuck steak, flat iron steak, and chuck short ribs. Because of the amount of connective tissue in this part of the animal, chuck cuts are best suited for slow cooking methods like braising or stewing. The meat from the chuck is also commonly used for ground beef due to its fat content.

How do I know which cuts are the most tender cuts of beef?

The most tender cuts of beef come from parts of the animal that receive the least exercise, primarily from the loin and rib sections. Tender cuts include filet mignon, ribeye, strip steak, and T-bone steaks. These cuts are tender because they come from muscles that don't work as hard as those in other parts of the cow. When selecting tender cuts of beef, look for cuts from the loin and rib primals, as these areas produce the best cuts for quick cooking methods.

What's the difference between skirt steak and flank steak?

Both skirt steak and flank steak are lean cuts of beef that require similar cooking methods, but they come from different parts of the animal. Skirt steak comes from the plate primal and has slightly more marbling, while flank steak comes from the flank primal and is leaner. Both cuts have long muscle fibers and need to be sliced against the grain to create tender cuts. Skirt steak cooks faster due to its thinner profile, while flank steak is thicker and requires careful timing to avoid overcooking the meat.

How should I cook different cuts of beef?

How to cook beef cuts depends on the location and characteristics of each piece of meat. Tender cuts from the loin and rib are best for quick, high-heat cooking methods like grilling or pan-searing. Tougher cuts from working muscles like chuck or round need slow cooking methods to break down connective tissue and make the meat tender. The best approach is to match the cooking method to the cut - use dry heat for tender cuts and moist heat for tougher cuts that need time to become tender.

What cut of beef is best for making corned beef?

Corned beef is traditionally made from the brisket, which is a tough cut of beef from the breast area of the cow. The brisket cut is ideal for corned beef because it has enough fat and connective tissue to remain moist during the long curing and cooking process. The meat from this cut becomes tender and flavorful when properly brined and slowly cooked. Other cuts can be used for corned beef, but brisket remains the traditional choice due to its texture and flavor profile.

How much ground beef can I expect from different cuts of the cow?

The amount of ground beef you get depends on which cuts are used for grinding and the overall size of the animal. Typically, chuck cuts are commonly used for ground beef because they have a good balance of meat and fat. When processing a whole animal, various trim pieces from different parts of the cow are combined to make ground beef. Most processors will tell you the approximate amount of ground beef to expect based on the hanging weight and the specific cuts you choose.

What makes some cuts of meat more expensive than others?

The cost of different cuts varies due to several factors including tenderness, location on the animal, and demand. Cuts from the loin and rib primals are more expensive because they're naturally tender and there's limited quantity from each animal. These premium cuts require minimal preparation and cook quickly. Less expensive cuts come from working muscles that need more time and skill to prepare properly, but they often have excellent flavor when cooked correctly.

Continue Your Grass Fed Beef Education:

• How to Purchase Grass Fed Beef - Complete buying guide

• How to Cook Grass Fed Beef

• Grass Fed vs Grain Fed Beef

• Grass Fed Beef Nutrition Benefits

Click here to sign up to be notified when we launch.