• Chuck (Shoulder)

  • Short Ribs
    Shown here boneless; well suited for moist heat methods such as braising or stewing.
    Flat Iron
    This is the shoulder top blade steak with the tendon removed; very flavorful steak best suited for grilling or searing.
    Chuck Roast
    Best suited for pot roast.
    Stew Meat
    The chuck is popular for stew meat and grinding into hamburger.
  • Ribs

  • Ribeye Roast
    Also known as prime rib; a tender, yet rich & full flavored steak best suited for broiling or grilling.
  • Loin

  • NY Strip
    Shown here boneless, this steak is also referred to as a top loin; fat content is somewhere between rib eye and tenderloin; best suited for dry heat of the grill or broiler.
    T-Bone Steak
    This is the NY Strip and Tenderloin together; also referred to as porterhouse.
    Tenderloin
    Also known as filet mignon; this cut is the most tender and is relatively lean; best suited for the dry heat of the grill or broiler.
  • Sirloin

  • Top Sirloin Steak
    Less tender than the loin, but very flavorful, the sirloin is best suited for dry heat methods, including grilling, broiling & searing.
    Tri-Tip Roast
    Less tender than the loin, but very flavorful, the sirloin is best suited for dry heat methods, including grilling, broiling & searing.
  • Round

  • Eye of Round
    Lean & flavorful, the eye of round makes a good roast; it can also be used to make Bresaola or Italian dried beef, a cured & aged product.
    Top & Bottom Round
    Lean & flavorful, the round can produce thinly cut steaks good for grilling and roasts suited for moist heat method; Bottom Round Roast shown here.
  • Brisket

  • Whole Brisket
    Well suited for moist heat methods, including braising and simmering and for slow smoking. Used for corned beef & pastrami.
  • Shank

  • Cross Cut Shank
    Best braised as for the classic Italian dish osso bucco. Makes a very flavorful stock.
  • Short Plate

  • Skirt Steak
    The short plate provides skirt steak and bottom sirloin flap; both flavorful cuts that are best suited for dry heat methods, such as grilling; best cooked no more than medium rare.
  • Flank

  • Flank Steak
    A flavorful cut that is best suited for dry heat methods, such as grilling; best cooked no more than medium rare.
Ever wonder where your favorite cuts of meat come from?
Use this interactive tool to learn more about what we offer at Farmhand Foods. 
Chuck Rib Loin Sirloin Round Shank Flank Short Plate Brisket Brisket Chuck Flank Loin Rib Round Shank Short Plate Sirloin