When you open a bulk beef box from MG Cattle Co., you're not just stocking your freezer—you’re bringing home a piece of tradition, quality, and craftsmanship that spans generations. As a busy mom, you know how important it is to have healthy, delicious options ready to go for those hectic weeknights when time is short but the demands of your family are high. That’s why understanding the different cuts of beef you receive in your box is key to making the most of your family investment. Whether you're preparing a slow-cooked roast, grilling a steak, or whipping up a quick dinner with ground beef, each cut offers a unique opportunity to create meals that are both nourishing and flavorful. Let's dive into the variety of cuts you can expect and discover how each one can transform your family’s dinner time.
The arm roast is cut from the shoulder area of the cow, specifically the chuck section.
Arm roasts are a beloved cut for slow cooking, a method that dates back centuries as one of the most reliable ways to transform tougher cuts of meat into tender, flavorful dishes. This roast is particularly popular in American cuisine, often featured in Sunday dinners where it’s slow-cooked for hours to bring out its rich flavors. Traditionally, arm roasts are braised in a hearty broth with root vegetables like carrots, potatoes, and onions. The slow cooking process breaks down the connective tissue, resulting in meat that practically melts in your mouth. Serve it with mashed potatoes or crusty bread to soak up all the savory juices—a perfect meal for a cozy family dinner after a busy day.
Osso Buco is cut from the shank, which is the lower part of the leg.
The name "Osso Buco" literally means "bone with a hole" in Italian, referring to the marrow-filled bone at the center of this cut. This dish originated in the Lombardy region of Italy, where it was traditionally made with veal shanks. Today, beef Osso Buco has gained popularity for its deep, robust flavor. It’s best when braised slowly in a mix of wine, broth, and aromatic vegetables like onions, carrots, and celery. The slow cooking process not only tenderizes the meat but also infuses it with the rich flavors of the braising liquid. Osso Buco is often served over risotto or polenta, making it a warm and satisfying dish that brings a touch of Italian tradition to your kitchen.
Flat Iron Steaks are cut from the shoulder (also known as the chuck) and are prized for their tenderness.
The Flat Iron Steak is a surprisingly new addition to the world of popular beef cuts. Gained more popularity in the retail cuts of 2000s, it quickly gained popularity for being one of the most tender cuts after the Filet Mignon. Its name comes from its flat, rectangular shape, resembling an old-fashioned flat iron. Flat Iron Steaks are incredibly versatile and can be used in a variety of dishes. They’re perfect for grilling due to their rich marbling, which ensures a juicy and flavorful steak. Alternatively, you can slice them thinly for fajitas, stir-fries, or steak salads. With its quick cooking time, the Flat Iron Steak is a fantastic choice for busy weeknights when you want a delicious, home-cooked meal without spending hours in the kitchen.
Short ribs come from the lower ribcage area, specifically from the brisket, chuck, plate, or rib sections.
Short ribs have been a staple in various cuisines around the world, from Korean BBQ to classic American comfort food. These ribs are known for their rich, beefy flavor and are ideal for braising, a cooking method that allows the meat to become tender while absorbing the flavors of the cooking liquid. Historically, short ribs were considered a more economical cut, often used in stews and braises by home cooks looking to make the most of every part of the cow. Today, they’ve become a gourmet favorite, celebrated for their versatility and depth of flavor. You can slow-cook them in a red wine sauce for an elegant dinner or toss them in a slow cooker with BBQ sauce for a finger-licking family meal.
Both of these premium cuts come from the short loin area, which is located in the middle of the back. The NY Strip is cut from the top loin, while the Filet Mignon comes from the tenderloin.
The NY Strip and Filet Mignon are two of the most famous and sought-after steaks, known for their exceptional flavor and tenderness. The NY Strip, also known as the Kansas City Strip or simply the Strip Steak, became popular in the steakhouses of New York City, where it was often served as a signature dish. It’s celebrated for its balance of tenderness and flavor, making it ideal for grilling or pan-searing. The Filet Mignon, on the other hand, is cut from the tenderloin, the most tender part of the cow. Its name means “cute fillet” in French, and it’s prized for its melt-in-your-mouth texture. The Filet Mignon is often reserved for special occasions, perfect when pan-seared and finished in the oven. Pair either cut with classic steakhouse sides like baked potatoes or steamed asparagus, and you’ve got a meal that’s sure to impress.
The Tri-Tip comes from the bottom sirloin, a triangular muscle located near the hip.
The Tri-Tip Sirloin is a West Coast favorite, especially in California, where it’s often the star of backyard BBQs and cookouts. Originally popularized in Santa Maria, this cut was traditionally seasoned with simple spices and grilled over red oak wood, a tradition that continues today. The Tri-Tip is known for its rich flavor and juicy texture, making it perfect for grilling or smoking. Slice it thinly against the grain to preserve its tenderness, and serve it in sandwiches, tacos, or with a side of beans and salad. Its versatility and bold flavor make it a great choice for casual family dinners or neighborhood cookouts.
Picanha, also known as the top sirloin cap, is a prized cut in Brazilian cuisine, taken from the top of the rump.
Picanha is the star of Brazilian churrascos (BBQs), where it’s traditionally skewered and grilled over an open flame. In Brazil, this cut is so beloved that it’s often the centerpiece of gatherings, known for its rich, beefy flavor and tender texture. To prepare Picanha the traditional way, season it simply with coarse salt and grill it to your preferred level of doneness. Slice it thinly, and serve it with a chimichurri sauce for a truly authentic experience. Picanha is not just a cut of meat—it’s a way to bring the vibrant, communal spirit of Brazilian BBQs into your own backyard.
Ground beef can be made from a variety of cuts, but typically includes trimmings from the chuck, round, and sirloin.
Ground beef is one of the most versatile and widely used cuts in the kitchen, with a history that stretches back to the origins of hamburgers in the late 19th century. It’s a staple ingredient in countless dishes across cultures, from American burgers and meatloaf to Italian Bolognese sauce and Mexican tacos. Because it’s so versatile, ground beef is perfect for busy moms who need to prepare a quick, nutritious meal that the whole family will enjoy. You can shape it into patties, crumble it into sauces, or use it as a filling for casseroles and stuffed peppers. With ground beef in your freezer, you’re always just a few steps away from a delicious, satisfying meal.
Tenderized Cuts
Tenderized cuts can come from various parts of the cow, often the round or chuck, and have been mechanically tenderized to break down tough muscle fibers.
Tenderized cuts have a long history in American Southern cuisine, where they’re often used to make chicken-fried steak, a beloved comfort food. The mechanical tenderization process was originally developed to make tougher cuts more palatable, transforming them into something tender and delicious. These cuts are perfect for quick-cooking methods like pan-frying or stir-frying. Whether you’re making a quick steak sandwich, fajitas, or the classic chicken-fried steak, tenderized cuts provide an easy and affordable way to enjoy a flavorful beef dinner without spending hours in the kitchen.
