Cuts & Butchery

Beef Primal Cuts Explained: From Chuck to Round and What to Ask for on a Cut SheetA beef carcass breaks into a handful of big primal cuts, and every steak, roast and burger comes from one of them. What each part is good for and how to fill out a cut sheet with confidence.
From Carcass to Case: Primals and SubprimalsHow a Certified Angus Beef-type carcass is divided, why the middle meats get the attention, and where the rest of the value sits.
What Lipid Profiling Reveals About Angus BeefTwo published studies measured hundreds of fat compounds in Angus beef from different finishing systems. Here is what they found.
Why Ribeye Limits Differ by CutA single number on the carcass sheet governs very different products once the beef is fabricated.