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Wolf Ridge Ranch  LLC
  • Home
  • Cattle For Sale
  • Semen For Sale- Miniature
  • American Aberdeen
  • FAQ Aberdeen Cattle
  • Moderators- Baldy Cattle
  • Newborn Calves-Pics Video
  • Kids Korral- Activities
  • Our Story
  • Bovine Blog
  • Cuts of Beef- USDA Grades
  • 100% Grass-Fed Beef

Cuts of Beef

Quarter of Beef (Front)

Quarter of Beef (Front)

Quarter of Beef (Front)

100% Grass-fed Beef, Eat more Beef! Better Nutrition, Vitamins. 
Wolf Ridge Ranch, LLC: Home of Diamond WR Cattle Company, Reagan, TX. Farm & Breeder of 100% Registered & Percentage Miniature Cows, Calves, Heifers, Steers, American Aberdeen Cattle, Mini Hereford, Black, Red, Baldies,"Mini" Moderator.

Kosher Beef Cuts:

Chuck, Ribeye, Brisket, Plate, & Foreshank.

Quarter of Beef (Rear)

Quarter of Beef (Front)

Quarter of Beef (Front)

Non-Kosher Beef Cuts:
100% Grass-fed Beef, Eat more Beef! Better Nutrition, Vitamins. 
Wolf Ridge Ranch, LLC: Home of Diamond WR Cattle Company, Reagan, TX. Farm & Breeder of 100% Registered & Percentage Miniature Cows, Calves, Heifers, Steers, American Aberdeen Cattle, Mini Hereford, Black, Red, Baldies,"Mini" Moderator.

Non-Kosher Beef Cuts:

Lion, Sirloin, Round, Flank & Rear Shank.

1 Side of Beef

2 Sides of Beef

2 Sides of Beef

100% Grass-fed Beef, Eat more Beef! Better Nutrition, Vitamins. 
Wolf Ridge Ranch, LLC: Home of Diamond WR Cattle Company, Reagan, TX. Farm & Breeder of 100% Registered & Percentage Miniature Cows, Calves, Heifers, Steers, American Aberdeen Cattle, Mini Hereford, Black, Red, Baldies,"Mini" Moderator.

1 Side of Beef including

Both Kosher &  Non-Kosher Beef Cuts:

 Chuck, Ribeye, Brisket, Plate, & Foreshank , Lion, Sirloin, Round, Flank & Rear Shank.

2 Sides of Beef

2 Sides of Beef

2 Sides of Beef

100% Grass-fed Beef, Eat more Beef! Better Nutrition, Vitamins. 
Wolf Ridge Ranch, LLC: Home of Diamond WR Cattle Company, Reagan, TX. Farm & Breeder of 100% Registered & Percentage Miniature Cows, Calves, Heifers, Steers, American Aberdeen Cattle, Mini Hereford, Black, Red, Baldies,"Mini" Moderator.

2 Sides of Beef including 

 Both Kosher &  Non-Kosher Beef Cuts:

Chuck, Ribeye, Brisket, Plate, & Foreshank , Lion, Sirloin, Round, Flank & Rear Shank.

Know Your Cuts of Beef

Forequarter Cuts


Chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers.


Rib contains part of the short ribs, the prime rib and rib eye steaks.


Brisket, primarily used for barbecue, corned beef or pastrami.


Foreshank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts.


Plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The remainder is usually ground, as it is typically a cheap, tough, and fatty meat.


Hindquarter Cuts


Loin has the short loin, from which the T-bone and Porterhouse steaks are cut if bone-in, or strip steak (New York Strip if served without the bone, and Kansas City strip with bone.)

Sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip.)


Tenderloin, which is the most tender, can be removed and cut into filet mignons,  or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.


Round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.


Flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak.



Information from " Beef Cuts: List Of American Primal Cuts" website: Beef2Live.


USDA Beef Quality Grades

What is the difference between USDA Grades of Beef?  USDA Prime USDA Choice USDA Select.

What is the Difference in usda Beef Grades?

USDA Prime- Produced from young, well feed cattle. Abundant marbling, tenderness and excellent taste

USDA PRIME

Produced from young, well feed cattle. Abundant marbling, tenderness and excellent taste. Mainly used in high-end restaurants and fine hotels. USDA PRIME steaks and roasts are excellent for roasting or grilling!

USDA Choice
High quality less marbled beef than Prime. Choice roasts and steaks will be very tender.

USDA CHOICE

USDA Choice

High quality less marbled beef than Prime. Choice loin & rib roasts and steaks will be very tender, juicy and flavorful. Less tender cuts are perfect for slow cookers or roasting!

USDA SELECT
Quality beef that is leaner than Prime or Choice and can be healthier cuts of beef,  Sel

USDA SELECT

USDA SELECT

Quality beef that is leaner than Prime or Choice and can be healthier cuts of beef, Fairly tender but due to less marbling can be less juicy or flavorful.  Select beef is best for marinating.


USDA Beef Grading website

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