Cuts of Beef

The most tender cuts are located higher on the steer. This is true for most animals, thus the phrase, “living high on the hog” refers to the most tender cuts and often the most expensive ones.

Some cuts are mutually exclusive; if you want the tenderloin (filet) then you can’t have porterhouse steaks.  The Ordering process takes you step-by-step through the choices in your cutting order.  I personally tell the butcher “very lean ground beef.”  If you want just a smidgen of grease in the pan select ”very very lean” on the cutting instructions to the butcher form.

If this is your first time ordering a side of beef it is a good idea to visit your grocery store to get an idea of what size roast (in pounds) and what type and thickness you prefer. Take notes, then come back to www.HammersFarm.com and click on ORDER BEEF.  Fill out the cutting instructions form and print a copy.  Now you’re set to send your instructions to the butcher.  It’s best not to be rushed when you make your decisions.