Resources
At Lazy L Ranch Meats we pride ourselves on our knowledge of the livestock we harvest and we want to share that knowledge with our customers. Check out the resources below to learn more about the various cuts of meats that are available!
The Sections of Beef Cuts
Generally, the main sections of the beef carcass are the forequarter, which is the front portion of the carcass, and the hindquarter, which is the back portion of the carcass. Each of these are split into several different sub-sections from which come different types of cuts. Check out the diagram below to see where each section is located and which cuts come from each. When you decide on which cuts you would like, give us a call to place your order!
Forequarter Cuts
Chuck- Chuck Roasts (bone-in or boneless)
- Rib
- Short ribs
- Rib steaks
- Brisket
- Used for barbeque
- Plate
- Short ribs
- Plate boil
Hindquarter Cuts
- Short Loin
- T-Bone Steak
- Porterhouse Steak
- Sirloin
- Sirloin Steak
- Tip Roast
- Round
- Rump Roast
- Round Steak
- Flank
- Flank Steak