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Home of Goats + Yoga in Central Illinois
Selecting Your Cut of Beef (This feature is still under construction)
Find the best cut of beef for your needs & budget, whether you are making an everyday dinner or preparing for a special occasion.
Not for the squeamish, beef tongue, liver, kidney, and heart are common cuts to find in butcher chops, too. Tongue is fatty, usually boiled, and common in many types of cuisines including Mexican, Indian, Portuguese, Brazilian. Calf livers are considered a delicacy around the world, and can be baked, boiled, broiled, fried, stir-fried, or eaten raw. Though almost no one eats beef kidneys in the US, they are low in fat and high in protein. Typically, they're used in stews or served rare.
Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast. The chuck contains connective tissue (including fat and collagen) which partially melts during cooking. The meat is prepared by stewing, slow cooking, braising, or pot roasting to make the meat tender. Chuck is also made into ground beef and is one of the more economical cuts available.
Scroll through our gallery to view the different cuts of meat and where they come from, or click each image for more information including recipes or purchase beef.