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Our Cutting Chart in Detail

When a butcher works with a side of beef, he or she divides it into primal cuts. From these larger sections, the butcher then makes the smaller cuts suitable for individual or family consumption. Different cuts require different cooking treatment. For instance, the Chuck makes an excellent roast, but will be tough and chewy if pan-broiled. With this in mind, we have prepared the handy chart below. It should give you some idea of the special characteristics and uses of each cut as well as making sense of your order.

Instructions: move your mouse over each primal, then left click to see what cuts will come from each area...

CHUCK: As it is a heavily exercised area, this section is basically all muscle. Luckily, the area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavourful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting. In this section we find:

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RIB: Tender and flavourful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled.

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LONGLOIN: The Longloin is divided into two sections: the short loin and the sirloin. The entire area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the loin may be sautéed, pan fried, broiled, pan broiled or grilled.