A "whole cow" is a purchase of roughly 340-350 pounds of beef, which includes a fully range of cuts from both the front and the hind quarters of the animal. Steaks include ribeye, sirloin, T-bone, roasts(chuck and round), ground beef and other cuts like short ribs, brisket, and stew meat. Price is per pound.

90/10 lean ground beef is a blend that is 90% lean meat and 10% fat, is making it a leaner option for dishes like burgers, meatloaf, and meatballs.

Picanha is a flavorful , tender cut of beef form the top of the rump, also known as the rump cap or sirloin cap, prized for is thick fat cap. The fat melts as it cooks, basting the meat for a juicy, tender interior and a crispy exterior, and its rich flavor is often highlighted by simply using coarse salt and fire instead of marinades.  

A tri-tip is a triangular cut of beef form the bottom sirloin, known for its beefy flavor and leaner, tender texture.

This the animal's breast, which means it can be tougher because it is used for movement. An ideal cut for cooking low and slow-on the barbecue or in a slow-cooker.

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It's also the home of the Skirt Steak—a thin, flavorful cut that's best when marinated and seared over high heat.

Located below the Loin and home to the Flank Steak. Cuts from this area are lean, very flavorful, and best when braised, or marinated and grilled.

Thinly sliced Round Steak, perfect for making some Carne Asada.

Soup bones are meaty, leftover pieces of animal bones, often from the leg or neck, that are rich in collagen and marrow. They are used to add a rich, deep flavor and nutrient-dense base to stocks, soups, stews, and broths. These bones are simmered for hours, allowing the gelatin from the collagen and the fat from the marrow to dissolve into the cooking liquid. 

Boneless stew meat is a cubed, boneless cut form tougher parts of the animal, like the chuck or round that becomes tender when cooked lowly over a long period. This cooking method breaks down the connective tissue and collagen into gelatin, resulting in moist, flavorful meat perfect for stews, casseroles, and pot roasts.

Short ribs are a cut of beef from the lower portion of the rib cage, known for being tough but very flavorful due to a high amount of connective tissue and fat. They become incredibly tender and rich when slow-cooked or braised, making them a popular choice for hearty dishes.

Top sirloin steak is a lean and flavorful cut of beef from the hindquarter of a cow that is prized for its versatility and beefy taste. It is a tender, medium-firm cut that is best cooked to medium doneness and is well-suited for various cooking methods like grilling, pan-searing, and broiling.  

A sirloin tip steak is a boneless, lean cut from the rump area of the cow, distinct from a top sirloin steak. It comes from a less tender, more worked muscle, it is often treated differently than premium steaks, it is lean and has a rich, versatile flavor.

A rib steak is a bone-in cut of beef form the rib section of the cow, known for being tender and flavorful due to its marbling. It is essentially a ribeye steak with the bone still attached.

A T-bone steak is a cut from the short loin that features the tender, flavorful New York strip on one side and the milder filet mignon (tenderloin) on the other, divided by a “T” shaped bone.

Arm roast is similar to Chuck roast in the way that is comes from the shoulder area. It is also tough which makes it ideal for slow cooking methods like pot roasts and braising.

A rump roast is a lean, tough cut beef from the hindquarters of a cow that requires slow-cooking methods to become tender. It is also know by names like bottom round roast or round tip roast and works well for pot roasts, shredded beef or thin sliced roast beef sandwiches.