Our Black Angus cattle spend their days on our green pastures and hills, rich in minerals with plenty of sunshine and fresh Northern California mountain air. They are with us from birth to their last day of harvest.
Butchery is a necessary trade that dates back many generations. When done correctly, purposefully, and diligently, this trade honors and respects the animal that is being harvested.
In this post, we’ll take you through each and every cut of the cow, so you can learn exactly where your beef comes from and the best ways to cook, so you can experience the greatest flavor and tenderness.
At the bottom of this post, check out a video of Brian and I walking you through our plans for the M5 Custom Meat Co – set to open summer of 2021!
Brisket
The brisket is a fatty, tough, and flavorful cut. It’s great for low and slow smoking and grilling (read about low and slow cooking HERE!). It is a staple of slow-smoke, Texas-style barbecues.
The brisket is the large chest muscle of a cow and is halved for commercial sale as the ‘point’ and ‘flat’ cuts of a brisket (the top and base of the muscle). These cuts can weight between 2-6 pounds. The point cut is the smaller of the two – it is thicker, fattier, and marbled – perfect for shredding for brisket sandwiches or corned beef. The flat cut is larger, thinner, and leaner with an even layer of fat across the top. The flat cut is best for slicing, braising, and slow cooking with moist heat methods due to the fact that it has less fat and tenderness than the point cut.
Brisket Recipes
Chuck
Flat Iron Steak
The flat iron steak comes from the chuck, or shoulder, of the cow. This cut is tender, marbled, and rich – great for grilling due to its even thickness. The flat iron is best marinated and cooked to medium-rare for the greatest flavor and tenderness.
Chuck Roast
The chuck roast, known as the beef roast is perfect for the crock pot, slow roasting, and instant pot recipes. It can be braised and shredded for tasty beef barbacoa tacos, or slow cooked for a classic Sunday pot roast.
Chuck Recipes
Flank
The flank steak is a rare cut taken from the lower abdomen of the cow. One steer produces only two of these desirable cuts. It is often confused with the skirt steak, which is taken from the plate of a cow. The flank steak is the leaner of the two. It is a versatile, thin, flavorful steak – best when sliced against the grain for steak salads, fajitas, and tacos. It should be cooked medium-rare and marinated to ensure the most flavor and tenderness.
Flank Recipes
Plate
Skirt Steak
The skirt steak, which is similar to the flank steak, is a rare cut – only two skirt steaks can be cut from a single cow. It is long, thin, and so flavorful. It’s perfect for marinating and grilling. Cook to medium or medium-rare for the best results.
Hanger Steak
The hanger steak is located in the plate section of a cow and ‘hangs’ from the diaphragm (hence it’s name). It is also known as the ‘butcher’s steak’ because historically, butchers would keep it for themselves instead of selling it at market – they know a good cut when they see one! To this day, it is difficult to find in grocery stores and meat shops. It is incredibly delicious and just as tender as the prized tenderloin cuts. Hanger steaks are best prepared quickly, either through broiling, grilling, or in a sizzling hot cast-iron skillet.
Plate Recipe
Rib
Rib Eye
Rib eye steaks are one of the most prized on a steer. At Five Marys, all rib eye steaks come bone-in. In the anatomy of a cow, rib eyes sit directly above the short ribs and weigh between 1 and 3 pounds. They are tender, beautifully marbled, juicy, and full of flavor. For optimal taste and texture, this cut should be cooked fast, using high heat methods such as grilling, pan searing, and sautéing.
Tomahawk
The tomahawk steak (or the ‘Tommy’ as M5 staff affectionally call it) is a novelty steak, comprised of the rib eye steak, but with the entire rib bone intact (5+ inches of bone). It is sometimes called the long-bone rib eye because of this. The extra length of bone is ‘French trimmed’ so that the meat and fat are removed to leave the handle of the ‘tomahawk’ bare. The tomahawk is cut to be thicker than a typical rib eye, with a width between 2 and 3 inches. Because of the size of a tomahawk, cooking can be tricky. Grilling or oven roasting will be the best methods, cooked ideally to medium-rare.
Cross Rib Roast
The cross rib roast, like the chuck and rump roast, are a variety of beef roast. They are perfect for slow cooking methods, smoking, and stewing. They are tender and flavorful, best when cooked to medium rare.
Prime Rib
The prime rib, also known as the standing rib roast, is a delectable and huge cut with rich flavor and perfect texture. We offer the prime rib exclusively around Christmas time, in cuts with 3, 4, or 7 ribs. It is best cooked at a low temperature for an extended period of time. The prime rib is a roast, not to be confused with a steak, and can be cooked similarly to the cross rib roast (and because it’s a bone-in steak, its flavor is even better than other beef roasts).
Korean Short Ribs
Korean short ribs are a flanken cut, meaning they are sliced thinly and bear a small piece of three or four ribs (traditional short ribs usually contain larger pieces of one or two, as mentioned below). Korean short ribs are a rare cut, typically only found in Asian markets and grocery stores. This cut will complete any Korean-style BBQ. These should be cooked using high heat methods like grilling and broiling.
Short Ribs
Short ribs are taken from the bottom portion of the ribs on a steer. They are a bone-in, thick, and tender cut. They can be grilled, braised, or cooked in any number of methods. They have rich marbling and a delicious flavor.
Rib Recipes
- Big Jim’s Prime Rib with Horseradish Creme Fraiche
- Autumn Beef Stew with Parmesan & Parsley Pesto
- Spicy Beef & Tomato Marsala Curry
- Balsamic & Red Wine Braised Short Ribs
- Spanish-Style Short Ribs
Rump Round
Top Round
Also known as the London broil or fajita steak, the top round steak is a tender, lean, and versatile cut of meat perfect for stir-fry, fajitas, and other broiled, pan-fried, or slow-cooker meals. It should be thinly sliced, against the grain.
Rump Roast
Known as the beef roast or bottom round, the rump roast is a lean cut, perfect for braising or slow cooking. It should be thinly sliced, against the grain.
Round Eye
The round eye steak is cut from the eye of round roast in the rump round section of a cow. These steaks are economically-priced, but still incredibly flavorful. We recommend using slow cooking methods like braising and slow-roasting. Pro Tip: leave the surrounding fat on the steak throughout the cooking process for juiciest results.
Rump Round Recipes
- Crispy Sweet & Sticky Hoisin Beef
- Perfect Roast Beef Cold Cuts
- Brian’s Chicken Fried Steak with Country Gravy
Shank
Osso Buco, or beef shanks, is a cut which comes from the upper leg or a cow. ‘Osso Buco’ is Italian for ‘bone with a hole,’ due to the small hole in the bone where the marrow can be found. The marrow is an important feature in the traditional Italian Osso Buco dish. This cut is naturally tough and should be slow-cooked to acheive the best texture and flavor. It is perfect for beef bourguignon, Italian Osso Buco, or nutrient-rich bone broth.
Beef Shank Recipe
Short Loin
New York
The New York, or strip steak, is a premium steak, known for its tenderness and buttery flavor. This steak is perfect for grilling, pan searing, or sautéing for an impeccable steak dinner that can’t be beat.
T-Bone
T-Bone steaks, like porterhouse steaks, include a ‘T-shaped’ bone which separates the strip steak and tenderloin. The T-bone steak is located in the middle of the short loin where it interacts with the tenderloin cut (the short loin and tenderloin are most prized cuts of a cow). In effect, a T-bone comprises meat from a New York strip and a filet, thus making it is prized and delicious steak. Cook to medium of medium-rare on a grill or broiler.
Porterhouse
The porterhouse may be the best steak you’ve ever had. Very similar to the T-bone steak, it is located in the very back of the short loin, and therefore has a larger piece from the tenderloin than a T-bone does. It is both the New York steak and filet mignon in one! Like all short loin steaks, it is unbelievably tender with a rich, mouthwatering flavor.
Short Loin Recipes
Sirloin
Top Sirloin
The top sirloin is comparable to a T-bone or porterhouse, but without the price tag! It is tender, flavorful, and a family dinner favorite. Unlike the T-bone and porterhouse, it is boneless and does not include any meat from the tenderloin. Add your favorite spice rub and cook on a grill or pan-sear for a fantastic steak dinner.
Picanha
The Picanha is a large cut, hugely popular in Brazil and other South American countries – it is a staple at Brazilian steakhouses. In the United States (if you can find it), it is sometimes called the Coulotte roast or steak, or the top sirloin cap. It is the top most layer of the top sirloin cut on a cow, and therefore has an incredible fat cap. It is delicious and flavorful, perfect for grilling and pan-searing when cut into steaks.
Sirloin Recipes
Tenderloin
Filet Mignon
The filet mignon is the most tender steak on a cow, and also very lean with minimal fat. It is perfect for special occasions or those monitoring their fat intake. It is located in the smallest part of the tenderloin which stretches into the short loin. This cut is highly desired and rare on a cow, and therefore an expensive, premium cut. Its flavor can be further enhanced when wrapped in bacon or drizzled with a sauce.
Beef Tenderloin
The beef tenderloin refers to the entire tenderloin cut of a cow. Here at Five Marys, this cut is only sold around Christmas time because when it is cut from a cow, a T-bone, Porterhouse, and Filet Mignon cannot be taken. Because the tenderloin is the most prized meat on a cow, this particular cut fetches a high price.
Tenderloin Recipe
Tri Tip
The tri-tip is a triangular muscle at the bottom of the sirloin. This cut is especially famous on the west coast because it was first popularized in California in the 1950s. In the east, it is typically used for ground beef. It is a rare cut, with only two on each cow. California tri-tip, or Santa Maria steak, is a delicious, low-fat, and versatile cut which can be grilled, pan-seared, or oven-roasted to medium-rare for best results. It is perfect for chili con carne, tri-tip tacos, or single-pan steak and fajita dinners.
Ground Beef
Ground beef doesn’t come from just one place on the cow. It is commonly taken from trimmings and less tender cuts, but at Five Marys we take pride in ensuring our ground beef is ground from more desirable cuts of the cow too! Our ground beef is made from trimmings from the entire cow, whether that be the neck or the prized tenderloin cuts. A diversity in cuts ensures the greatest flavor and quality of our ground beef.
Ground Beef Recipes
Trimmings
Kabob Meat
Like our ground beef, the trimmings don’t come from just one place on the cow. At Five Marys we take pride in ensuring our trimmings come from more desirable cuts of the cow too! Our trimmings – which provide ground beef, kabob meat, and fajita meat – come from cuts on the entire cow, whether that be the sirloin or the prized tenderloin. A diversity in cuts ensures the greatest flavor and quality of our kabob meat. Our kabob meat is cut in cubes – perfect for adding to skewers, serving with fondue, or slicing for steak bites in salads.
Fajita Meat
Beef fajita meat, like our kabob meat, is cut from the trimmings of all the cuts of the cow. It is flavorful and juicy, and pre-sliced into fajita ready strips – all you have to do is throw it in your pan or wok and add your favorite veggies for an easy and delicious weeknight dinner!
Beef Trimming Recipe
Marrow
Beef marrow bones are prized for their nutrients and flavor. They’re great for cooking, bone broths, stocks, or other special dishes. They can be roasted and the marrow can be used for spreading on toast or melting in a pan.
Bones
Knuckle Bones
Knuckle bones are perfect if you’re looking to prepare your own bone broth or stock. They provide a rich taste for any soup based recipe.
Bone Broth
Five Marys bone broth is made from our premium beef bones and added vegetables with no added salt. It is nutrient dense, gelatin rich, and flavorful. It can be added to any soup, stew, or pan recipe for added protein and flavor, or served right from the packaging.
Beef Bone Recipe
Tongue
The beef tongue is a fatty cut and a delicacy enjoyed as Lengua or beef tongue pastrami. It can be prepared in a variety of ways, usually after boiling to remove the skin.
Beef Tongue Recipe
Ox Tail
The ox tail is a high-gelatin, flavorful, hard-to-find cut which is wonderful stewed or slow-braised until tender. It provides lots of nutrients and is best in a slow cooker or on the stove top.
Ox Tail Recipe
Cheek
The beef cheek is a naturally tough cut of the cow due to constant use of this muscle while the animal chews. When cooked correctly using slow-cook methods, it becomes tender and melts in the mouth. Add some red wine and spices and you’ll have a surprisingly delicious new addition to your meal routine.
Check out this video of Brian and I walking you through our M5 Custom Meat Co. plans! This has been such a labor of love – and we’re thrilled to open in summer of 2021!
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