Beef is the culinary name for meat from cattle. Beef is your best source for the perfect balance of protein, vitamins, and minerals.
Our beef is graded both AA, AAA, or prime. As far as grades go, our beef is always at the top of the class. You won’t find any beef better than this.
Below, you’ll find all the different cuts of beef available to you. From nose to tail, Big Bend Market will inspire your choice of beef for your next meal.
Beef Cheek
A well used muscle in the cow. FYI, the more a muscle is used by the animal, the less tender the meat will be. But don’t let this deter you! Slow cooking meats like beef cheek result in incredibly tender meat.
Ask us for our favorite recipes and ways to prepare beef cheek.
Please note that this cut needs to be pre-ordered.
Beef Tongue
Considered a delicacy across many cultures, beef tongue is very high in fat – which means it’s going to taste amazing! Best prepared with onion, spices, and put to boil.
Once boiled, remove the skin, and braise or roast the meat. Trust us, this is delicious!
Beef Neck
Have you heard of bone broth?
If you haven’t made it yet, we strongly recommend you do. It’s the perfect base for winter soups and stews! Or, do as we do and drink the bone broth as a morning elixir!
Some of the best bone broth comes from neck bones. Simply add the bones to your slow cooker with water, apple cider vinegar, and salt. Then cook it on low for 48 hours. Voila! You’ll have professional level bone broth.
Beef Chuck
The chuck comes from the forequarter – neck, shoulder blades, and upper arm. Beef chuck produces tough but very flavorful cuts of meat. This primal cut has a good deal of connective tissue. That makes chuck a good choice for braised dishes like beef stew or pot roast both of which tenderize tough cuts. Due to its fat content, beef chuck is also excellent for making juicy burgers and ground stewing beef. Just make sure you cook it low and slow!
The classic 7-bone roast comes from the beef roast , as do the increasingly popular flat iron steak and the Denver Steak.
With conventional butchering, the beef chuck is separated from the rib primal between the fifth and sixth ribs. This means that it also contains a few inches of the longissimus dorsi muscle, which is the same tender muscle that rib-eye steaks are made from.
Beef Brisket
One of our personal favorite cuts – but only when it’s done right!
Some say brisket is the most flavorful cut of meat. But be warned, you need to cook brisket perfectly in order to achieve the tenderness and flavor barbeque affectionados rave about.
Brisket is taken from the area around the breastbone, the brisket is basically the chest or pectoral muscle of the cow. The characteristically thick, coarse-grained meat needs a lot of time and low-temperature cooking to break down and tenderize. Brisket is frequently used for making pot roast, and it’s the traditional choice for corned beef. Another very popular technique for preparing brisket is to slow cook it in a barbecue or smoker.
Beef Shank
The beef shank is the leg of the animal, just above the knee, or hock. This cut of meat is usually cut into 1-inch horizontal cuts. This makes the shanks look like a steak with a circle of leg bone in each piece. This is known as a tough cut and full of connective tissue. Naturally, the legs of cows are hard working, full of muscle and connective tissues. Cooking is the key when it comes to this cut, Beef shank is used in making the luxurious Italian dish osso bucco.
Beef Ribs
There are two types of ribs you need to know about:
Beef Short Ribs – The bones are from the plate area of the cattle. They consist of a short portion of the rib bone, which is overlain by meat (varying in thickness).
Beef Back Ribs – These bones are taken from the rib roast, or ribeye. They typically don’t have much meat on them.
Beef Rib Steak/Ribeye
This cut needs no introduction.
The ribeye steak comes from the cow’s ribs. More specifically, ribeyes and rib steaks come from ribs 6-12. The ribeye is the steak without the bone attached. A rib steak will have the back rib attached. That’s the difference between the two!
Argued the most flavourful cut with fat marbled throughout the cut. Yum!
Beef Short Loin
The beef short loin comes from the back of the beef. This area is known for the most desired cuts of steak, the Tenderloin, T-bone, Porterhouse, and Striploin.
Beef Tenderloin
It comes from the short loin, or the psoas major muscle of the cow. This muscle is not weight-bearing, therefore, it contains almost zero connective tissue. What this means for you is an ultra-tender cut of meat.
Several steaks are actually cut from this region, including the filet mignon, chateaubriand, and tournedos.
Beef T-bone/Porterhouse
Both steaks include a “T”- shaped lumbar vertebra. The muscular pieces are the striploin and tenderloin on each side. The porterhouse contains a larger tenderloin.
Beef Striploin
This cut of steaks is from a muscle that does little work, the longissimus, making the meat particularly tender.
You may also know this cut as a New York steak. Some will argue that this is better than a ribeye. The reason being is due to the consistent tender texture of beef throughout the cut.
Beef Top Sirloin
The top sirloin is a naturally lean, thick cut of steak with a bold, beefy flavor. This popular steak is delicious on its own, adds huge flavor to recipes, and cooks well with marinades and sauces. Top sirloin is a favorite grilling steak that’s lean enough and affordable enough to enjoy any night of the week.
Beef Bottom Loin
The bottom sirloin steak is a cut from the back of the animal below top sirloin and above the flank. The meat is often used to cook the tri-tip and flap steak. The meat is considered lean and chewy.
Beef Flank
Flank steak is a cut of beef taken from the abdominal muscles or lower chest. French butchers refer to it as bavette, which means “bib”. Similarly, it is known in Brazil as fraldinha. The cut is common in Colombia, where it is known as sobrebarriga.
Beef Ox Tail
Oxtail is the culinary name for the tail of the beef. An oxtail typically weighs 7–8 lb and is skinned and cut into short lengths.
Beef Round
Beef round is a large primal cut consisting of well-exercised muscles from the leg and rump of the cow.
There are three different cuts from the beef round:
Inside round is one of the major subprimals of the beef round primal cut. The Inside round is a good cut of meat for roasting, as long as it’s done slowly at a low temperature.
Eye of round an elongated muscle located in the center of the round, thus the name eye. An extremely lean cut as a roast or steaks.
Outside Round the largest section, also called a Flat. Used primarily for roasting, beef dips, roast beef.
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