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CUTS Whole Half Quarter Eighth Grocery Store CUTS Whole Half Quarter Eighth Grocery Store Comparison Whole Half Quarter Eighth 4 2 1 1 Cuts Their Comparable Price $2,500.00 $1,300.00 $700.00 $365.00 My Price $1,900.00 $1,100.00 $574.00 $289.00 Flank steak A relatively long and flat cut, Savings $600.00 $200.00 $126.00 $76.00 can be grilled, pan-fried, 3 2 1 0 LBS. broiled, or braised for increased tenderness Freezer Space Needed 12 6 3 2 Cubic Feet 4 2 1 1 Cuts Skirt steak is the cut of choice Skirt Steak for making fajitas, ranchera, Chinese stir-fry, churrasco, and 2 1 0 0 LBS. in Cornish pasties. the steak is cut from the rear back portion of the animal, 10 5 3 1 Cuts continuing off the short loin Sirloin Steak from which T-bone, porterhouse, and club steaks 17 8 4 2 LBS. are cut 7 4 2 1 Cuts Filet Mignon he most tender cut of beef and is also arguably the most 5 2 1 1 LBS. desirable uited to fast, dry heat cooking methods, such as grilling or 5 3 1 1 Cuts broiling. Since they contain a T-Bone Steak small amount of collagen relative to other cuts, longer 6 3 2 1 LBS. cooking times are not It is considered a more flavorful cut than other steaks, such as 14 7 4 2 Cuts the fillet, due to the muscle Ribs Steak being exercised by the animal during its life. Its marbling of 15 8 4 2 LBS. fat makes this suitable for slow 14 7 4 2 Cuts Delmonico steak that comes Delmonico from the chuck should be marinated or pounded to 12 6 3 1 LBS. tenderize it 12 6 3 2 Cuts NY Strip Strip steaks are easy to cook on the grill, under the broiler, or 7 3 2 1 LBS. on a cast-iron skillet When grilling or broiling, just 6 3 2 1 Cuts make sure you position the Porterhouse steak such that the tenderloin is further away from the heat 8 4 2 1 LBS. source than the strip 6 3 2 1 Cuts Chuck Roast This is the classic pot roast, becoming moist and tender 17 8 4 2 LBS. when braised 6 3 2 1 Cuts Sirloin Tip A cut away from the sirloin Roast section, this roast is tender enough to be oven roasted or 18 9 5 2 LBS. used as kabobs. Chuck or round—tough cuts that become tender and 12 6 3 2 Cuts flavorful when slowly Beef Cubes simmered in liquid. Beef round cuts (bottom and eye) are 12 6 3 2 LBS. generally leaner than chuck Round steak is commonly prepared with slow moist-heat 8 4 2 1 Cuts London Broil/ methods including braising, to Round Steak tenderize the meat and maintain moisture. The cut is 24 12 6 3 LBS. often sliced thin, then dried or Brisket is a cut of meat from 4 2 1 1 Cuts the breast or lower chest of Brisket beef or veal. The beef brisket is one of the nine beef primal 16 8 4 2 LBS. cuts 1 1 0 0 Cuts Oxtail is the culinary name for Oxtail the tail of cattle. Formerly, it referred only to the tail of an 3 1 0 0 LBS. ox or steer, a bullock. Short ribs are a cut of beef 6 3 2 1 Cuts taken from the brisket, chuck, Short Ribs plate, or rib areas of beef cattle. They consist of a short 9 5 2 1 LBS. portion of the rib bone Versatile, flavorful and economical. Shape into burger Ground Beef patties, meatballs or meatloaf; 254 127 64 32 LBS. or brown and crumble for a variety of dishes TOTALS 75 38 19 9 Cuts 10 379 189 94 47 LBS. 10.
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