Understanding the entire pasture to plate process is (in my opinion) vital for raising the best beef possible for our customers. Today’s focus: Cuts of beef! Allllll about them – what they are (there are lots of multiple names for many of the cuts…talk about hard to remember!), where they come from, how they’re best cooked, etc.

Learning about the cuts more in-depth should allow us to make better cutting selections from our processor AND help our customers select the best cut of beef for their intended cooking method 😊

Today’s awesome learning resources include:

• American Angus Association’s beef cut chart
• National Cattlemen’s Association “Beef. It’s What’s For Dinner.”
  (This is super cool and worth checking out if you’re interested!)
• “The Whole Cow” by Christopher Trotter & Maggie Ramsay