View Cart

Hearst Ranch Beef – Cuts of Beef

Click on a cut for tasting notes, beverage pairings, and recipes.

Beef Cuts

Chuck:
The shoulder and neck portion of the steer or heifer, it yields some of the most flavorful cuts of meat.

Grass-fed New York Strip Steaks
Grass-fed Petite Tender Roasts
Grass-fed Uncured Hot Dogs
Grass-fed Hamburger Patties
Grass-fed Ground Beef Packs

Rib:
Rib portion of the steer or heifer, between the sirloin and the chuck; rib steaks are tender, juicy, and flavorful.

Grass-fed Ribeye Steaks

Short Loin:
The portion of the loin that is closer to the rib, this features sirloin flavor with more tenderness.

Grass-fed New York Strip Steaks

Tenderloin:
This is the least used muscle on the steer or heifer; it is supremely tender, very lean, and flavorful.

Grass-fed Filet Mignon Steaks

Sirloin:
The portion of the loin that is closer to the round, it features excellent flavor and a firm texture.

Grass-fed Center Cut Sirloin Steaks
Grass-fed Uncured Hot Dogs

Bottom Sirloin:
The tri-tip, or the portion of the sirloin closest to the hind shank, it features excellent flavor.

Grass-fed Center Cut Sirloin Steaks
Grass-fed Uncured Hot Dogs

Round:
The hindquarter of the steer or heifer, it features a robust flavor.

Grass-fed Fajita/Stir-fry Strips
Grass-fed Beef Jerky

Shank:
The leg portion of a steer or heifer.

Flank:
The Underbelly portion of the steer or heifer, beneath the sirloin, and between the plate and the shank.

Grass-fed Flank Steaks

Plate:
The underbelly section of the steer or heifer, beneath the sirloin, and between the brisket and the flank.

Grass-fed Uncured Hot Dogs

Brisket:
Taken from the breast section beneath the first five ribs, behind the foreshank.

Grass-fed Uncured Hot Dogs
Grass-fed Hamburger Patties
Grass-fed Ground Beef Packs