KNOW YOUR CUTS OF BEEF

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July 2, 2021

Understanding the anatomy of beef goes a long way towards making sense of the many different cuts. The position of the muscle and the way it is used dictates in large part the preparation options for meat cut from that muscle. The harder a muscle is working... the stronger it is... the tougher the cut. These cuts often have the most flavor and when prepared properly, can also be the most delicious. Here is a breakdown of some of the more popular cuts and how to use them.

CHUCK

Chuck roast | Flat-Iron Steak

The neck/shoulder is a strong group of muscles that works hard and as such, is best suited for slow cooking. The chuck roast is tough but very flavourful, making it a great choice for stewing or roasting. Most of this muscle group is the best ground or roasted slowly but there is one treasure hidden away here. The flat iron is a very tender, well-marbled, flavorful cut of meat but has a thick piece of tough connective tissue running through the middle of it. A very versatile cut that can be cooked like any of the loin cuts or also makes a marvelous stir-fry or fajita meat.

RIB/LOIN

Striploin | Ribeye | Tenderloin

The mid-section of the animal does the least amount of work so it produces the most tender cuts. Best cut into steaks and grilled quickly to no more than medium-rare. The tenderloin is very lean so be careful not to overcook.

SIRLOIN

Sirloin Tip | Top Sirloin | Tri-Tip

The Sirloin is found between the loin and the hind leg so it is a little tougher than the loin cuts. It is made up of 3 distinct muscles, each with different properties. All the sirloin cuts are good for grilling and pan-frying. Top sirloin is the most tender of the sirloin cuts and is a favorite grilling steak. The sirloin tip is a very lean muscle best marinated and cooked quickly to medium-rare. Sirloin tip marinades very well and is perfect for stir-fry, fajitas, or teriyaki marinated steak. Tri-tip steaks come from a small muscle in the bottom sirloin. It is quite lean and can be tough if not cooked properly. Also known as the "poor man's prime rib" it is an excellent marinated & grilled or pan-seared to medium-rare. Be sure to cut across the grain with a sharp, straight-edge knife for maximum tenderness.

HIND LEG

Top Round | Bottom Round

The part of the animal does a lot of work so the muscles are strong and tend to be tougher than other muscles that don't work as hard. The round muscles are best for slow roasting, stewing, or grinding. If cut into steaks, they should be marinated to tenderize. Round roasts make excellent pulled beef!

PLATE/FLANK

Skirt | Flank | Short Ribs

Skirt and flank muscles are thin cuts and very flavourful but have tough fibers running through them. They marinate very well and are best grilled or pan-fried quickly to rare or medium-rare and sliced thinly against the grain with a sharp straight-edge knife. Very popular as fajita meat. Short ribs are ideal for braising as the moist, low heat will dissolve the cartilage.

SHANKS

Upper leg sections of the beef. Wonderful braised (Osso Bucco) or can be boned out and ground.

Now you’re an expert. Time to order your cuts and fire up the grill!

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How Long Do Uncooked Animal Organs Last in the Fridge?

If you’ve recently stocked up on nutrient-rich animal organs like liver, heart, or kidneys, you’re probably asking yourself the practical question: How long do these actually last in the fridge before I need to cook them? Good news—you’re not alone. Whether you're a seasoned nose-to-tail eater or just trying organ meats for the first time, storing them properly makes all the difference in flavor and food safety. So let’s dig in. The Short Answer: Not Very Long Raw organ meats are incredibly nutritious, but also incredibly delicate. Unlike regular cuts of meat, they don’t hang around too long in the fridge. Here’s a quick guide to help: Liver, heart, and kidneys: best used within 1 to 2 days of refrigerating. If you’ve vacuum-sealed them or they came pre-packaged tightly, you might get away with 3 days, tops. Always trust your senses—if the smell is off, the color’s changed dramatically, or the texture feels slimy, don’t take chances. Basically, organ meats are best when they’re fresh. If you know you won’t get to them in time, your freezer is your best friend. Tips to Keep Organ Meats Fresher, Longer These cuts are loaded with vitamins and minerals, but they also spoil quickly. Here’s how to give them the best shot at staying fresh: Keep them cold. Store them in the coldest part of your fridge—usually near the back, not on the door. Wrap them tightly. If the original packaging isn’t airtight, use plastic wrap or a zip-lock bag to prevent air from getting in. Freeze them if you’re not cooking them soon. Frozen organ meats (when properly sealed) will hold up well for 3 to 4 months. A little prep goes a long way here. Why Organ Meats Are Worth It Yes, they’re a bit more high-maintenance. But organ meats are nutritional powerhouses—loaded with B vitamins, iron, and other essential nutrients. And when cooked right? They’re delicious. Think seared beef liver with caramelized onions, or a slow-cooked beef heart stew that tastes like comfort in a bowl. Final Thoughts So how long do raw animal organs last in the fridge? One to two days is your safe window. After that, they’re better off in the freezer than forgotten in the back of the fridge. With proper storage, you can enjoy the rich flavor and unbeatable nutrition of these cuts without worry. Just plan ahead, keep them cold, and savor every bite.Looking for trustworthy, clean, pasture-raised organ meats? We love Ferguson Farms. Their animals are grass-fed and humanely raised—and it really shows in the quality of the meat.

KNOW YOUR CUTS OF BEEF

CHUCK

RIB/LOIN

SIRLOIN

HIND LEG

PLATE/FLANK

SHANKS

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Ferguson Farms, LLC