Beef Form (Whole and Side)

Submit beef Cutting instructions

Quantity of Beef

Since the instructions are different for each half, you will need to fill out an additional form for the second half, once you have submitted this form.

Roast Instructions

3 lbs is a common choice. 1/2 lbs per person is a serving without any leftovers.

Brisket

Brisket is a tough cut of meat, but when braised, smoked, or slowly roasted, it can be made tender and has incredible flavour.

Braising Ribs

Braising Ribs, also known as an "English cut", barbecue ribs, or fancy cut ribs. They have the rich marbling of rib steaks and a deep beefy flavour.

Flank

Lean all-purpose cut, can be grilled, roasted, or broiled. It can be dry and tough if overcooked or sliced too thickly.

Bavette

Slightly chewier, but pleasant. With pronounced marbling and a looser grain, Bavette is particularly well-suited for high-heat cooking methods where the outside can achieve a caramelized crust while the inside remains tender and juicy.

Blade

Good for flavourful, slow cooked stews.

Inside Skirt

This cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

Outside Skirt

Narrower and longer and a bit tenderer then the inside skirt but similar robust flavor profile and also best if marinated and seared over high heat.

Prime Rib

Makes a rich and tender roast, also known as the ribeye steak.

T-Bone Section

This section of beef can be cut into a T-Bone steak and Butt Tender Steak or into Striploin and Tenderloin.

T-bone Steak

Considered one of the highest quality steaks. Great for grilling. Can feed more than 1 person.

Butt Tenderloin

From the thickest end of the tenderloin. Meat is very tender, suitable for roast or steak. Often served medium rare.

Striploin

Excellent marbling and bold flavour. Great as a grilling steak. (Indicated in yellow)

Tenderloin

The most tender meat. Soft, juicy, and flavourful. Great as a grilling steak and can also be roasted. Also known as "filet mignon." (Indicated in blue)

Sirloin

Lean, juicy and moderately tender. No bones and very little fat. Good as a grilling steak.

Inside Round

Inside round is a moderately tough, containing connective tissue and heavily exercised muscle. It is a good cut for slow roasting at low temperature.

Outside Round

Contains tough muscles and some connective tissue. Often used for roasting. Can also be cut into minute steaks.

Eye of Round

Lean, less tender but flavourful. As a roast, the Eye of Round is good for slow-roasting, braising, slow-cooking and pressure-cooking. Makes a good marinating steak, also good for stews.

Sirloin Tip

Good for kabobs, stew or cubed steak. Can be grilled, but be careful not to overcook.

Chuck

The chuck area is a mix of tender and less tender meat. It usually requires long, slow cooking to tenderize.

Petite Tender

A small (around 1 lbs) lean cut, shaped like a mini tenderloin and very tender. Excellent to grill.

Flat Iron

A tender, marbled cut with a beefy flavour.  Makes a flavourful steak, just sear and cook the steak over medium-high heat.

Shank

Shank can be boned out and made into ground beef and marrow bones or it can be cut into discs for osso buca, a great braising cut with the benefit of bone marrow.

Stew

Ground Beef

Note: It is $1.50/lbs additional to have patties made

Organs