Links mentioned in video: Favorite Beef Cut Chart -- amzn.to/2XKLsto Essential Guide to Beef eBook -- www.clovermeadowsbeef.com/essential-guide-to-beef/ Have you ever been confused by cuts of beef? If so, you’re not alone. It’s one of the most common comments we hear from our customers.The good news is that there’s an easy tip to understanding different cuts of beef, and this post will guide you through it. Here’s the secret to understanding beef cuts: There are 8 main cuts of beef. The USDA divides a cow into eight regions. They are called the primal cuts, or the main cuts. Chuck Rib Loin (short loin and sirloin) Round Flank Short Plate Brisket Shank After the primal cuts, beef gets divided into subprimal cuts — a cut of meat larger than a steak, roast or other single cut, but smaller than a side of beef. A butcher often times starts with a sub-primal cut, and they cut it into the individual sizes we’re used to seeing in the butcher case. The type of cut you buy and eat is portion cut. When you purchase from Clover Meadows Beef, you get individually wrapped, portion cut steaks, roasts, ribs, and more. The most expensive beef cuts are in the center: Now that you have the regions, all you need to remember is that the more expensive steaks are cut from the center of the steer, which is the loin or rib section. Why the center? Because beef gets more tender as the distance from horn and hoof increases. A steer’s legs and neck muscles do most of the work, so the muscles there are firmer. That makes these areas the toughest. The loin and ribs are at the center of the animal, and compared to a neck muscle, they don’t work much so they’re tender cuts

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