The chuck comes from the shoulder and neck, offering a versatile, flavorful balance of meat and fat. It's often used in roasts, cube steaks, and is the top choice for high-quality ground beef. Several quality steak cuts come from the chuck adding rich flavor to various dishes. Among these, the blade steak is particularly coveted—due to its limited availability in each animal, making it a rare and prized cut.

Of the 13 pairs of ribs, the sixth through twelfth are prime rib meat, including portions of the backbone. The first five belong to the chuck, while the thirteenth joins the loin. Additional Rib Cuts include premium options like prime rib, short ribs, ribeye filet, and ribeye petite steak—each boasting tenderness and depth of flavor.

The loin stretches along the cow’s lower back, producing some of the most tender and sought-after cuts. Tenderloin, known for its melt-in-your-mouth texture, is among the most prized in beef. Loin cuts include sirloin, filet mignon, Porterhouse, T-bone, New York strip, and Chateaubriand. These top-tier cuts cook quicker than other primal cuts, offering convenience without sacrificing quality.

Harvested from the rear legs and buttocks, round cuts are leaner and less tender but budget friendly with a rich beef flavor. These cuts are ideal for cheesesteaks, steak sandwiches, or jerky. Bottom round is commonly used in corned beef preparation, making it a versatile option for slow cooking and drying.

Flank meat comes from the belly, known for its lean, flavorful profile. It’s popular in ground beef mixes or whole as London Broil and flank steak. Ground flank beef shines in stir-fries or fajitas, where quick cooking and robust flavors are key.

The plate cut, found beneath the rib primal near the stomach, offers affordability and versatility. Commonly used for ground beef or beef bacon, it includes cuts like hanger and skirt steak. These cuts are ideal for grilling and searing, delivering intense flavor with every bite.

Brisket, from the chest, is known for its rich, muscular texture, best suited for slow, moist cooking methods. Smoking brings out the deep flavors of the brisket flat and brisket point. Its lean yet flavorful profile makes it a top pick for barbecue lovers.

The shank is sourced from the legs, producing lean meat that requires slow cooking to tenderize. Shanks are perfect for stews or lean ground beef. Additionally, marrow bones from the shank offer nutritional value, making them a popular choice for broths and bone marrow dishes.

At 8Primal, we believe that 100% grass-fed, grain-finished beef is the ultimate choice for flavor, nutrition, and sustainability. Our cattle are raised without growth hormones, GMOs, or antibiotics, ensuring a pure and natural product you can trust in every bite.