A Definitive Guide to Beef Cut Sheets
What are Cut Sheets?
A “Cut Sheet” is a set of instructions for the butcher detailing how you would like a certain piece of livestock to be cut, processed and packaged. Cut Sheets can apply to various types of livestock (e.g. cows, pigs, goats) and game (e.g. deer, moose or bears). But, “Cut Sheets” are most popularly utilized with a cow or pig.
99% of Americans do not understand the nuances of a Cut Sheet. However, when Buyers are more familiar with the cuts offered by your Farm, they will be more confident in their purchases. A Cut Sheet can help to answer Buyer questions on the type of meat cuts they can expect when making a purchase. If you choose to offer Specialty Cut Sheets for your livestock, then consider charging a premium for the extra work of executing by your butcher.
Primal Beef Cuts
When it comes to Beef, most Americans are familiar with “Primal Cuts,” which are the primary sections of the cow that will be butchered. These will then be broken down into Sub-Primal, Secondary and Specialty Cuts.
Brisket Cut
A Brisket Cut comes from the lower breast of the cow. It is a tough and large cut. The brisket has two cuts separated by a layer of fat.
Chuck Cut
A Chuck Cut comes from the shoulder of the cow. It is a rectangular cut that is flavorful and more affordable (called the ‘poor man’s ribeye’). It is tough and ideal for slow cooking.
Flank Cut
A Flank Cut comes from the abdominal muscles of the cow, behind the plate. These cuts are flavorful and lean. It is not very tender.
Loin Cut
The Loin Cut comes from beneath the backbone of the cow. The loin consists of cuts including the tenderloin, sirloin, and short loin. These cuts are tender and versatile.
Rib Cut
The Rib Cut comes from the forequarter of the cow. The ribs consist of three cuts: plate ribs, back ribs and chuck ribs. The meat is tender and marbled, with a rich flavor.
Round Cut
The Round Cut comes from the backside of the cow. These cuts are less expensive but equally flavorful as other cuts. The round consists of the top and bottom round, and the knuckle or tip.
Shank Cut
The Shank Cut comes from the leg (above the knees) of a cow. This cut is flavorful, tough and dry. It is lean and can be braised, smoked or used to make ground beef.
Short Plate Cut
The Short Plate Cut comes from underneath the ribs of the cow. This cut is marbled, slightly fatty and often cut into skirt and hanger steaks.
Sub-Primal Beef Cuts & Secondary Beef Cuts
Sub-primal Beef Cuts come from the larger primal cuts of the cow that are listed above. These can be further broken down into Secondary Cuts, listed below. These Secondary Cuts may be beefier and offer varying flavors from the Primal Cuts.
Brisket
Brisket Flat Cut: leaner cut, breast meat, typically sliced
Brisket Point Cut: fattier cut, marbled, typically chopped
Chuck
Chuck Eye Cut: less tender than a ribeye, flavor is rich and beefy
Flat Iron Steak Cut: tender, comes from shoulder, grill-ready
Flank
Flank Steak Cut: flat cut from abdomen, tough, flavorful
Loin
Filet Mignon Cut (short loin): lean, the most tender steak
New York Strip Steak Cut: well marbled, bold flavor
Sirloin Steak Cut: lean, thicker cut, tender
Rib
Prime Rib Cut: upper six ribs, rich in flavor
Ribeye Cut: boneless, tender, marbled
Round
Rump Roast Cut: top hind right before tail, extra lean
Shank
Shank Cross-Cut: rich meat with shank bone, source of collagen and marrow
Short Plate
Short Ribs Cut: from several sections of cow, short pieces of rib bone in meat
Cubed Steak Cut: flattened and tenderized, tough, used for stew
Skirt Steak Cut: long and flat, flavorful
Are Cut Sheets Necessary when Selling Direct-to-Market?
Cut Sheets are not necessary when selling Direct-to-Market; in fact, they may increase Buyer uncertainty when purchasing, and lower conversion. Cut Sheets are not understood by the general public, take time to assemble, and often compel Farmers to spend time explaining nuances to Buyers. Ultimately, Cut Sheets may deter Buyers from purchasing from your store to obtain their preferred beef cuts.
When it comes to buying beef by quarter, half or whole animals, less than 1% of Americans are familiar with a Cut Sheet. To avoid confusion and potentially losing Buyers, the top-performing Farms and Ranches offer Meat Bundle Boxes, featuring well known Primal Cuts combined with less known Secondary Cuts and hamburger. Some producers also choose to offer popular, individual cuts (e.g. Filet Mignon, Rib Eye) for customers to purchase at a premium price point.
Standardizing your Cut Sheets also offers the benefit of streamlining harvesting for your butcher, and keeps your costs low. Some processors may even refuse your request for custom cuts. To improve your profit margins, stick to the simplified, standard cuts when harvesting your animals. It will be less overwhelming for Buyers, simplify your inventory, and be easier to manage.
Conclusion
Selling beef direct-to-market is a lucrative business proposition, offering much higher margins than selling at auction. 9 out of 10 Buyers would like to purchase products from a local Farmer or Rancher like you. If you choose to sell Beef Cuts, be sure to utilize a Standard Cut Sheet at the butcher to keep your costs low and streamline your operations.
While Primal Cuts are most well-known and may sell the best, you may choose to try Sub-primal and Secondary Cuts. To encourage Sales, market your products, sell Bundles and Subscriptions and offer convenient fulfillment schedules. Offering “Custom” Cut Sheets may not be useful for every Farm, so it is best to evaluate what products are wanted from your Buyers, and the best way to sell them for your Farm.
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