Every great meal begins with intention. From the wine decanted an hour before dinner to the knife selected for carving, the art of dining is composed of thoughtful choices. And at the heart of it all lies the cut of beef you choose. It’s more than a matter of preference—it’s a statement about how you cook, how you gather, and how you honor tradition. At Caroland Farms, we believe that understanding the story behind each cut is part of the ritual. This guide invites you to explore the anatomy, artistry, and elegance of beef from the iconic to the overlooked.
Beef cuts explained: the anatomy of a side of beef
To understand cuts of beef, you first need to know where they come from. A steer is divided into eight primal cuts: chuck, rib, loin, round, brisket, plate, flank, and shank. These large sections are further broken down into subprimal cuts, and finally, the individual steaks and roasts you bring to your table.
Each primal region yields beef with different characteristics, influenced by how much work the muscles in that area perform. Muscles from less-used areas, like the loin and rib, are tender and well-marbled. These cuts are ideal for quick, dry-heat methods like grilling or searing. In contrast, well-exercised muscles from the shoulder or leg, such as the chuck or shank, are tougher but deeply flavorful, rewarding long, slow cooking.
Here’s a quick overview of each primal region:
- Chuck (shoulder): Flavorful and fatty, excellent for roasts, ground beef, and slow-cooking cuts.
- Rib: Known for exceptional marbling and tenderness; source of ribeye, prime rib, and tomahawk.
- Loin: Divided into short loin and sirloin; home to tenderloin, strip steak, and porterhouse.
- Round (hind leg): Leaner and more muscular, typically used for roasts, stew meat, and ground beef.
- Brisket: A tough, fibrous cut from the breast that transforms beautifully through low, slow cooking.
- Plate: Below the rib, known for short ribs, skirt steak, and other richly marbled cuts.
- Flank: Lean and fibrous, ideal for marinating and slicing thin against the grain.
- Shank: The legs of the animal; tough but collagen-rich, perfect for soups and braising.
The luxurious cuts of beef
These are the iconic cuts that headline steakhouse menus and celebratory meals. Revered for their tenderness, balance of marbling, and refined flavor profiles, these cuts are often reserved for special occasions. They represent the peak of culinary luxury and provide a canvas for simple, elevated preparations that allow the natural character of the beef to shine.
Tenderloin (filet mignon)
Cut from the loin, the tenderloin is the most tender muscle in the animal because it does very little work. It has very little intramuscular fat (marbling) compared to other luxury cuts, but its texture is velvet-smooth. Best prepared with restraint—a quick sear, a touch of salt, and perhaps a knob of rosemary-infused butter.
Ribeye
Sourced from the rib primal (ribs 6-12), the ribeye is deeply marbled, offering rich, juicy flavor with every bite. It contains both the eye (center) and the surrounding cap (spinalis), which is prized for its buttery, beefy flavor. Caroland Wagyu ribeyes shine when grilled or pan-seared, their fat melting into each bite like velvet.
Learn more: 7 Tips For Cooking The Perfect Wagyu Ribeye
New York strip steak
From the short loin, a New York strip steak offers a firm, satisfying texture and a bold, beef-forward flavor. It has moderate marbling and is best cooked over high heat to develop a crisp crust and juicy interior.
Tomahawk
A tomahawk steak is essentially a bone-in ribeye with the full rib bone left intact for dramatic presentation. Also from the rib primal, it offers the same luxurious marbling and flavor as a ribeye with a theatrical edge. The tomahawk steak’s visual flair is perfect for entertaining.
Favorite beef cuts among connoisseurs
These are the insider cuts, the selections chefs love and seasoned home cooks reach for when they want something special but slightly unexpected. These beef cuts often balance tenderness with rich flavor and reward those who seek experiences beyond the traditional steakhouse fare.
Denver steak
Cut from the chuck underblade, the Denver steak is well-marbled, tender, and relatively unknown. It benefits from a quick, high-heat cook and is best served medium-rare to highlight its juicy texture.
Flat iron
From the shoulder (specifically the top blade), the flat iron is second only to the tenderloin in tenderness. It features excellent marbling and a robust beef flavor, making it ideal for grilling or searing.
Sirloin tip steak
A triangular muscle from the bottom sirloin, the tip steak is leaner but very flavorful. It has a coarse grain and benefits from marinating and slicing against the grain. Lean and flavorful, similar to a filet mignon at a more accessible price.
Slow-cooking beef cuts that reward patience
These beef cuts embody depth, richness, and the timeless joy of a meal that takes time to prepare. They come from well-exercised parts of the animal, full of connective tissue and bold flavor. When treated with slow heat and care, they transform into dishes that are as comforting as they are memorable.
Chuck roast
From the shoulder region, chuck roast is a muscle rich in connective tissue and intramuscular fat. When slow-cooked, it becomes meltingly tender and full of rich beef flavor—hearty, flavorful, and deeply comforting.
Short ribs
Cut from either the plate or chuck, short ribs are rich in connective tissue and marbling. Succulent and rich, these benefit from slow braising in wine, broth, or aromatics until fork-tender.
Learn more: Low and Slow Caroland Farms Wagyu Short Ribs
Brisket
This cut is a remarkable culinary canvas. Taken from the breast or lower chest, brisket is a hardworking muscle with heavy connective tissue. It requires slow, moist heat to break down, but yields incredible flavor and texture when done properly. Whether smoked or braised, brisket delivers depth of flavor that rewards slow, attentive cooking.
Shank (for Osso Bucco)
A nod to rustic European tradition. From the leg portion of the animal, the shank is packed with collagen, which melts into a gelatin-rich broth during braising. The marrow center adds depth to dishes like Osso Bucco or bone broth.
Ground and versatile beef cuts
Elevated essentials for everyday indulgence. These are the workhorses of the kitchen, versatile enough for everyday use yet still elevated by the richness of full blood Wagyu beef. Whether it’s a perfectly juicy burger or a weeknight stir-fry, these cuts deliver flavor and function in equal measure.
Ground Wagyu
Not your everyday ground beef. Typically composed of trimmings from various cuts, including chuck, round, and sirloin. Caroland’s ground Wagyu has a higher fat content than conventional ground beef, giving it a rich, buttery flavor and exceptional juiciness, perfect for gourmet Wagyu burgers.
Stew meat
Stew meat is often a mix of lean cuts like chuck or round, chosen for their ability to become tender during long cooking. Perfect for hearty stews and braises where the flavor can build slowly.
Skirt & flank steaks
Thin, flavor-packed, and best cooked quickly at high heat. Skirt steak comes from the plate and is very flavorful with pronounced grain and moderate fat. Flank steak is from the abdominal muscles and is leaner but still deeply flavorful. Both benefit from marinating and quick cooking, sliced thin against the grain.
Specialty and whole-animal beef cuts
These cuts are a tribute to culinary tradition and whole-animal respect. Often overlooked in modern kitchens, these specialty beef cuts have been cherished for centuries in cuisines around the world. They invite creativity, patience, and a deeper connection to the origins of our food.
Oxtail
Prized for its gelatin and flavor, the oxtail is a slow-simmered treasure for soups and stews. Literally the tail of the steer, oxtail is rich in bone, connective tissue, and collagen. It breaks down beautifully into a silky, gelatinous texture when cooked with care.
Marrow bones
Typically cut from the femur or shank, marrow bones are prized for their buttery, nutrient-rich marrow. Roasted and spread on toasted bread, they deliver a deep umami punch.
Tongue, heart, liver
For the adventurous cook, these cuts offer distinctive textures and deep flavors, connecting us to a heritage of whole-animal cooking. Beef tongue is incredibly tender when braised and often used in tacos or terrines. Beef heart is lean, firm, and best grilled or sautéed quickly. Beef liver is nutrient-dense with a bold, mineral-rich flavor that appeals to a variety of discerning palates.
Why cut matters: flavor, texture, and experience
The cut of beef you choose doesn’t just shape the flavor of your meal, it defines the entire experience. A well-marbled ribeye delivers richness and decadence, while a lean flank steak offers structure and bold beefiness. The difference between a slow-braised shank and a seared strip steak isn’t merely one of technique; it’s a difference in mood, in rhythm, and in storytelling.
Each cut carries its own character: tenderloin whispers elegance, short ribs offer rustic comfort, and Denver steak surprises with its quiet complexity. The texture under your knife, the scent released on the heat, the interplay of fat and muscle on the tongue—these are the orchestration of tradition, breeding, and butchery.
At Caroland Farms, we believe that reverence for the cut is reverence for the animal. Our Wagyu is raised with intention, ensuring that every bite, whether from the loin or the leg, upholds the highest standard of flavor and respect. Knowing your cuts allows you to cook and eat with both confidence and conscience.
Learn more about American Wagyu →
Cook with purpose. Choose full blood Wagyu.
The beauty of beef lies not only in the eating, but in the choosing. From tenderloin to tongue, each cut offers an opportunity to slow down and savor, to explore flavor, texture, and history in one thoughtful act. When you understand your cuts, you elevate your cooking into something greater than routine. It becomes ritual.
At Caroland Farms, we celebrate this understanding. Our full blood Wagyu is raised with precision, patience, and heritage. Each cut is a beef at its most refined, highlighting marbling that rivals butter, texture that yields to the knife, and flavor that lingers long after the last bite.
Whether you’re searing a ribeye for guests or braising short ribs for a quiet Sunday supper, choose beef that honors the moment. Choose Wagyu raised with purpose.
Shop our collection of Wagyu beef cuts →
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