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Parker CountyBeef Processing

Cut Sheet

Planning your cut sheet

A cut sheet is just a list of decisions. Here's every one you'll make, and what each choice costs you elsewhere on the animal.

The Basic Rule

You can only cut each primal one way

A beef comes apart into a fixed set of large sections called primals. Each one can become steaks or a roast or grind, but whatever you choose, that's what you get. This is the part that surprises people, so it's worth reading before you call.

Rib

Ribeye steaks or a standing rib roast

You get one or the other, not both. A standing rib roast is simply the ribeye left whole. Most people take steaks and keep one roast back for a holiday.

Short Loin

T-bones and porterhouses, or strip steaks plus filets

Cutting bone-in gives you T-bones and porterhouses. Cutting boneless gives you New York strips and a separate whole tenderloin. Same meat, two different dinners.

Sirloin

Sirloin steaks or sirloin roast

Steaks are the common pick. A roast is worth considering if you cook for a crowd.

Chuck

Pot roasts, chuck steaks, or grind

Chuck is where most of your ground beef comes from if you don't take roasts. Two or three pot roasts and the rest to grind is a common split.

Round

Roasts, steaks, cube steak, jerky meat, or grind

Lean and firm. If you make jerky, this is the primal to ask for. Otherwise round steaks tend to sit in the freezer, and grinding it is no waste.

Brisket

Whole packer, flat and point separated, or grind

In Texas this one is rarely a question. Ask for it whole and untrimmed if you smoke.

Plate & Flank

Short ribs, skirt, flank steak, or grind

Skirt and flank make excellent fajita and grilling meat, but they're easy to lose to the grinder if you don't call them out by name.

Details That Matter

The rest of the sheet

These are the settings people forget, and the ones they wish they'd changed after the first freezer-full.

Grind ratio

Tell us how lean you want it. 80/20 is the default most families want; 90/10 is leaner but drier on the grill.

Patties

We can press and stack patties instead of bulk-packing the grind. Say how many pounds and what weight per patty.

Package size

Steaks per package and pounds per grind package. Two steaks per pack suits a couple; a family of five wants four.

Steak thickness

Three-quarters of an inch is standard. An inch and a quarter is better if you like a hard sear with a pink middle.

Organs & bones

Liver, heart, tongue, oxtail, and soup or marrow bones. These get discarded unless you ask, so ask.

Fat back

Keep the trim fat and render it into tallow. It's the single most-wasted part of a beef.

Not sure yet? That’s normal.

Nobody gets their first cut sheet exactly right. Call us and we’ll go through it together. We do this every week and we’ll tell you what most people regret.

Call (817) 404-7405Read common questions

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