All Things Beef
The Basics
The most tender, premium meat comes from areas of the steer's body that get the least exercise. These are the loin and rib cuts, and are usually cooked with dry heat (grilling, broiling, pan frying, etc.)
Muscles the cattle use frequently (the chuck shoulder and rump rounds) will be tougher but flavorful and require slow, moist heat (braising or roasting) to give the connective tissues time to dissolve and make the meat tender.
Many cuts can be bone-in or boneless, but cutting away bone always results in some loss of meat, and because Lowline Angus are physically small to begin with, you may want to choose to have most cuts bone-in. Any cuts you don't want (or want less of) you can request be cut for stew meat or ground for hamburger.
Worth a Thousand Words
Click the image to see a
PDF doc of Del Fox's
Angus Beef Chart —»
Or see their image of
standard beef cuts »
Recommended Cuts for Quarter-Side of Lowline
Here is the Del Fox cutting order form PDF doc which you can fill out and fax to them or just use for reference if you'd like to call in your info. And here are the more common cuts and choices to make.
Short Loin
- T-Bones or New York Strip and Tenderloin (a t-bone steak consists of a Tenderloin and a New York Strip joined by the t-bone. Some people prefer to have those cuts separated and bone removed, but you will lose some meat in the trimming, and because Lowlines are smaller cows, separated cuts will be pretty small.)
Sirloin
- Top Sirloin Steaks
- Tri-Tip Roast
- Kabobs or ground for hamburger
Chuck
- Chuck Shoulder Pot Roasts, boneless or bone-in
- Chuck Steaks, Arm Roast, stew meat, or hamburger
- Short Ribs or ground for hamburger
Rump Rounds
- Top Round: Steak and/or Roast. The Top Round is generally more tender than Bottom Round and great for braising (cooking with liquid) as for Strogonoff or classic pot roasts.
- Bottom Round and Eye. Generally these cuts are done as cubed steak or ground for hamburger.
Rib Cuts
- Ribeye Steaks (after the T-Bones, these are most tender) or Rib Roast (Prime Rib). For a Quarter, you'll need to choose one or the other.
- Ribs
Skirt/Plate
- Skirt/Plate Steak (excellent for marinating)
Shank
- Cross Cut Shank (as for osso buco or soups and consommés)
Trim and Misc
- Trim and any cuts you don't want can go toward stew meat or hamburger
- Soup Bones: yes or no
- Stew Meat: yes or no
- You can also request some cuts be wrapped for kabobs, stir fry, fajitas
Either/Or: (there is one Brisket and one Flank Steak per side of beef, so each quarter-order gets one or the other based on who calls in their preference first.)
- Flank Steak
- Brisket (plain or seasoned for corned beef)
Del Fox Custom Meats
(360) 629-3723 •
7229 300th St NW •
Stanwood, WA 98292 • Map »
www.delfoxmeats.com »
Hours:
Weekdays: 8am-5:30pm • Saturday: 8am-3pm • Sunday: Closed
- Head north on I-5 and take Exit #215
- Take a left at the stop off the exit and go under I-5
- At the T, take a right
- Then an immediate left onto 300th St NW
- Go a couple miles, and after the 4-way stop at 68th Ave NW, look for Del Fox a half block up on the right.
Place Your Order:Del Fox beef cutting order form PDF doc
