“What cuts of beef will I get if I order a quarter, half, or whole cow?” is one of the questions we get asked most often by people who want to buy a lot of farm-fresh beef.
That’s a great question. You know that a steer is more than just steaks because you asked that question.
We hope to tell you more about each cut of beef and where to find the best ones in this post and video. Plus, we will discuss exactly what cuts you get if you order a quarter, half or whole beef.
Beef lovers, rejoice! The front quarter of a steer contains some of the most flavorful and versatile cuts of meat Though less tender than the rear, the front quarter makes up for it with its rich taste and variety This section provides classic roasts as well as steaks full of robust beefiness. Once you learn more about these cuts, you’ll gain confidence in selecting, preparing and enjoying front quarter beef.
A Breakdown of the Front Quarter
The front quarter refers to the foresection of a halved steer. It accounts for about 60% of the animal’s weight or roughly 400 pounds of meat. Here’s a quick rundown of the main cuts
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Chuck – The largest section, the chuck contains portions of the shoulder, neck and upper arm. Chuck roasts are ideal for braising. Chuck steaks benefit from marinades.
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Rib – This area features the short ribs and ribeye, a coveted grilling steak. The prime rib roast also comes from the rib section.
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Brisket – Brisket is found near the breastbone. It’s a tough but flavorful cut used for barbecue when cooked low and slow.
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Shank – Shanks come from the legs. They make excellent stews when braised for hours.
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Plate – This thin area includes short ribs. Its fat content provides great flavor.
Now let’s explore some of the most popular front quarter cuts and how best to cook them.
Chuck – Steaks, Roasts and Ground Chuck
The chuck comes from the shoulder and neck region. It contains a great deal of connective tissue, which requires slow cooking to break down and tenderize the meat.
Chuck Roasts
- Chuck eye roast – From the center of the chuck roll, it’s one of the most tender roasts
- Chuck shoulder roast – A more economical choice often used for stews
- Chuck 7 bone roast – Contains a hearty portion of bone; great for pot roasting
Chuck Steaks
- Shoulder steak
- Ranch steak
- Flat iron steak – Tender like steak from the loin
Ground Chuck
Chuck trimmings and other odd cuts are ground into the rich, beefy ground chuck. With around 80% meat and 20% fat, it has enough fat to stay moist during cooking without becoming greasy. Ground chuck is the ideal burger blend.
Cooking Methods
Chuck roasts shine when braised with some liquid at low heat, yielding tender, fall-apart meat. Chuck steaks benefit tremendously from marinades. Ground chuck makes juicy burgers and meatloaf with great texture.
Rib – Prime Rib Roast, Rib Steaks and Short Ribs
This section along the upper chest contains some of the most prized cuts, including:
Rib Roast
The standing rib roast, also known as prime rib, comes either bone-in or boneless. It’s a regal choice for holidays and special events. Roast low and slow until it reaches the desired doneness.
Ribeye Steak
Cut from the roast, ribeyes are tender, well-marbled steaks with intense beefy flavor. They’re fantastic grilled or pan seared.
Short Ribs
These meaty ribs benefit from braising and make incredibly rich stews. Look for English-style short ribs with the bone left in for the best results.
Cooking Methods
Quick cooking with dry heat like grilling or broiling suits tender rib steaks. Braise short ribs and boneless rib roasts. Roast bone-in rib roasts uncovered at low heat.
Brisket – Smoked Perfection
The brisket sits just beneath the chuck. It has a good fat cap that keeps it moist during cooking. Brisket is most famous for barbecue. The low, slow smoking tenderizes the meat into fork-tender perfection. Look for a whole packer brisket, ideally certified Angus beef. Trim the thick fat cap down to around 1⁄4 inch. Apply a spice rub the night before cooking. Slow smoke the brisket for up to 18 hours at 225°F until it probes tender. Carefully slice across the grain before serving with barbecue sauce. Heavenly!
For a faster option, braise brisket chunks in flavorful liquid like beer or broth until tender enough to shred. It makes amazing brisket sandwiches.
Shanks – Thrifty Stew Meat
The front shanks come from the forelegs. Shanks contain lots of collagen that breaks down into rich body and flavor. Brown them first, then braise for a minimum of 2 hours until the meat easily pulls away from the bone. Use in stews, shred for chili or serve the whole braise alongside mashed potatoes.
Plate – Skirt Steak and Short Ribs
This thin area along the belly offers flavorful cuts. The short ribs here are quite meaty. Braise them as you would ribs from the chuck. Another bonus is the outside skirt steak. It provides a chewy texture perfect for carne asada or stir fries. Just don’t overcook it.
Get Excited about Front Quarter Cuts!
As you can see, the front quarter offers incredible variety. A whole range of steaks, roasts and other cuts allow you to enjoy deep beef flavor through multiple cooking methods. Whether braised pot roasts, grilled ribeyes, smoked brisket or bourguignon made with chuck, the front quarter brings beefy richness to the table. With proper preparation and cooking times, the meat transforms into fork-tender deliciousness. Now get out there and start cooking up these incredible cuts from the front quarter!
What about stew beef and kabob meat?
Did you know that there is no cut of beef on a beef chart that is called “stew meat” or “kabob meat”? These terms are used to describe meat that is cut into cubes and packaged together. Typically, stew meat comes from trimmings from the roast and chuck section. Meat for kabobs is trimming from primal cuts like sirloin. If you put the two next to each other, you’ll see that kabob meat has bigger pieces of meat. Stew meat and kabob meat are both flexible types of meat that are cheap and simple to cook.
What about cuts like Delmonico and Club Steaks?
People sometimes tell us they can’t believe our standard beef cut list doesn’t have more specialty cuts like Porterhouse Steak, Delmonico Steak, Club Steak,.
The reason for this is because a steer is made up of more than just steak. In fact, the number of steaks that can be cut from a steer is surprisingly small.
Let’s explain this even more by looking at one cut of beef. A T-Bone Steak. The larger side has the strip steak, and the smaller side is the tenderloin.
You’re probably familiar with a T-bone steak with its famous “T” shaped bone in the center. Depending on how you cut the T-bone and the size of it, it can have many different names.
For example, if you decide to cut the bone out, you would no longer have a T-bone. Instead, you would have two distinct cuts — a tenderloin (or filet) and a strip steak.
And if it’s an extremely large T-bone, it would be called a Porterhouse Steak, not a T-bone. According to the USDA, if the tenderloin section that is at least 1. 25 inches across at the widest section, it’s a porterhouse steak. However, if it’s between 1. 24-0. 51 inches, it’s a T-bone. If it’s less than that, it’s a bone-in strip steak.
Keep in mind that each animal only has so much beef, so if you buy a whole steer and want filets and strip, you won’t get T-bone or Porterhouse steaks. You can have EITHER t-bone steaks OR filets and strips. You can’t have both since all of those cuts come from the same section of beef.
There are many more examples like this where steaks have slightly different names on the package but are actually very similar cuts.
Cutting a BEEF – FRONT QUARTER!
FAQ
Which is better, front or hind quarter of beef?
What cuts do you get out of a hind quarter of beef?
What is a portion cut of beef?
Whether you buy a quarter or half beef directly from our farm, or you purchase from a local retailer, you get portion cuts. A portion cut is individually wrapped, ready to cook cuts of beef like steak, roast, ribs, and brisket. What are the basic beef cuts? What are the best cuts of beef? Why are there so many different names for cuts of beef?
Which meats should one avoid?
You should limit or avoid processed meat products such as sausages, salami, pate and beefburgers, because these are generally high in fat and salt. Also limit meat products in pastry, such as pies and sausage rolls. Choose lean cuts, if you are buying pre-packed meat, check the nutrition label to see how much fat it contains and compare products. Prepare turkey and chicken without the skin, as these are lower in fat (or remove the skin before cooking).
What is a front quarter of beef?
Whether you’re grilling up a juicy ribeye or slow-cooking some short ribs, the rib section of a front quarter of beef offers some of the most delicious cuts available. When butchers break down a front quarter of beef, they are left with trimmings that can be used to make ground beef.
What are the different types of beef cuts?
These primal cuts are then broken down into subprimals, and then they’re cut into individual steaks, roasts and other retail cuts. Whether you buy a quarter or half beef directly from our farm, or you purchase from a local retailer, you get portion cuts.