Front Quarter Cuts of Beef
Click on a section of the Front Quarter to view the cut of meat processed from this Section of Beef.
|Click here to see the average weights and % of Front Quarter cuts.|
Click the picture above to view the 8 Primal Cuts of Beef
Don't forget to order your "Beef Made Easy" Cutting Chart to use as a handy reference guide to ALL the beef cuts available!
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To learn how to cook the various cuts of beef on the hind quarter, check out the beef cooking times.
Prime Grade - is produced from young, well-fed beef cattle. Only 2% of the beef in the U.S. is graded Prime. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (i.e., roasting, broiling, and grilling).
· Choice Grade - is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat, but be careful not to overcook them. Using a meat thermometer takes the guesswork out of cooking and assures a safe internal temperature: 145 ° F is medium rare; 160 ° F, medium; and 170 ° F, well done.
Choice Grade is also subdivided further by Yield Grades.
· Select Grade - is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor.
· Standard and Commercial grades – frequently are sold as ungraded or as "store brand" meat.
· Utility, Cutter, and Canner grades - are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.
Find almost every recipe and fact for Beef Steaks at
The following website, YellowSheet.com, has a picture of every cut available on the front quarter! Very informative and quick loading.
To learn how to cook the various cuts of beef on the hind quarter, check out the beef cooking times page.
Brisket First Cut - This is a leaner cut of the brisket, for those who want the flavor but not the fat of a brisket pot roast.
Foreshank - A wonderful stew meat.
Blade Roast - This inexpensive cut lies next to the ribs, and is more tender than most chuck. It makes an excellent roast. Alternatively, you can be cut the roast into a rib-eye steak, and use the meat above and below the bone for stir-fry dishes.
Chuck Steak - A good choice for kabobs if well marinated
Rib Roast - Available with the bone, known as a standing rib roast, or without the bone for convenient slicing. It is one of the best choices for dry roasting. A 7 bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family of 3 or 4 a bone roast will do. If you can't find what you want at the supermarket, you can ask the butcher to cut it to order.
Rib Steak - Cut from the rib section, these tender steaks can be purchased bone in or as boneless rib-eye.
Last Updated: Wednesday, June 05, 2013 02:34 PM