Primal Cuts Of Beef For Sale


Primal Cuts Of Beef For Sale, Chops, Tenderloins and more at prices you’ll love. Our website is the place to buy Primal cuts of beef online!

When it comes to your health, there are certain foods that you should consider consuming. These can include: meats. Keeping a diet focused on meat consumption is not just a means of losing weight — it’s important when trying to improve your overall health and wellness. Keep reading for more information about primal cuts of beef for sale.


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Butcher for a day! These full size beef primals will save you money and afford the opportunity to choose thickness of cuts. Our primals are 100% grass-fed and grass-finished beef sourced from sustainable family farms dedicated to offering premium, nutrient-rich foods.


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Whole Primal Beef Ribeye – 6.25 Lbs.

Availability: In stock


Beef Top Sirloin Primal – 4.5 Lbs

Availability: In stock


Whole Primal Beef Striploin – 7.25 Lbs.

Availability: In stock


Whole Primal Beef Tenderloin Wellington – 2.75 L…

Availability: In stock

$99.91 $117.54

Whole Primal Beef Inside Round – 15 Lbs.

Availability: In stock


Beef Back Ribs – 14 Pounds

Availability: In stock


Primal, Sub-primal, and Secondary Cuts


The beef animal is broken down into sides. A side is one-half of a dressed carcass that has been split lengthwise from the neck to the tail. The side can then be split into the front quarter and hind quarter. This cut is made between the 12th and 13th ribs counting from the front of the animal. The beef front quarter is heavily exercised, resulting in an abundance of connective tissue. Moist heat cooking is required on the majority of the sub-primals from the front quarter, with the major exception being the 7-bone rib (prime rib). The hind quarter of beef contains mostly sub-primals that can be prepared using dry heat.

Figure 17 illustrates the primal, sub-primal, and retail cuts of beef.

Figure 17. Beef carcass showing primal, sub-primal, and retail cuts.

Beef Front Quarter: The beef front quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck). The chuck is separated by first cutting across the carcass between the 5th and 6th ribs, which separates the chuck, brisket, and shank from the rib and plate. The second cut passes at a point slightly above the elbow joint and through the cartilage below the first (1st) rib and sternum, and separates the chuck from the brisket and shank. The brisket is further separated from the shank by following the natural contour of the elbow bone. The rib is separated from the plate by a straight cut passing across the ribs at right angles to the first cut at a point slightly below the centre of the rib cage.

The primals are then processed into sub-primals by following the cutting lines as shown in Figure 18 and Table 24.

Figure 18. Beef primals and sub-primals.
RibShort rib (H)
7-bone rib (G)
Square chuckNeck (M)
Blade (L)
Shoulder (N)
Cross rib (K)
BrisketBrisket point (J)
Brisket plate (I)
Fore shankNo further break down required (O)

From these sub-primals, further usable portions are processed and retail cuts prepared for the consumer.

Beef Hind Quarter: The beef hind quarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip. The flank is separated by a straight cut passing approximately parallel to the lumbar backbone (lumbar vertebrae), beginning in close proximity to or through the flank lymph node (prefemoral), and from the plate by a cut passing between the 12th and 13th ribs and cartilage. The hip is separated from the long loin by a straight cut that passes in front of the rump knuckle bone, thereby cutting the pelvic bone into approximately two equal parts. The sirloin tip is then separated from the hip by a “V-shaped” cut beginning approximately at the knee cap, following the full length of the leg bone up to the rump knuckle bone, then towards the flank lymph node.

The primals are then processed into sub-primals as shown in Figure 18 and Table 25.

FlankNo further break down required (F)
Long loinShort loin (E)
Sirloin butt (D)
HipInside round (B)
Outside round (B-opposite side of bone)
Hind shank (A)
Sirloin tipNo further break down (C)

Breakdown of sub-primals into retail and wholesale cuts

From the sub-primals, secondary or portion cuts are obtained. In most cases, there are a number of different secondary cuts that can be obtained from each sub-primal. In addition, there are often different names for the same cut used in the retail, wholesale, or restaurant industry. Table 26 shows the retail and restaurant cuts that come from each of the beef sub-primals.

Sub-PrimalRetail Meat Sales CutsRestaurant CutsAlternate Names
Short rbShort ribs simmering (bone in or boneless)Short ribs
7-bone ribPrime rib over roast
Standing rib oven roast
Prime rib
Prime rib grillings steakRib steakCôte de boeuf
Ribeye grilling steakRibeyeDelmonico
Beef ribs(cut from prime rib)Finger bonesBeef back ribs
BladeBottom bladeChuckeye roll
Top bladeFlat ironMock tender
Cross ribCross rib (pot roast or marinating steak)Short ribs, boneless short ribsChuck short rib
Beef ribs(cut from the cross rib)Shoulder clod
Deluxe 4-bone rib
Flat rib
Brisket pointBrisket pot roastCorned beef
Stew beef
Medium ground beef
NeckLean ground beef
Fore shankStew beefShin meat for consommé
Sub-PrimalRetail Meat Sales CutsRestaurant CutsAlternate Names
FlankFlank marinating steakFlank steak
Flank steak London broil
Lean ground beef
Short loinPorterhouse grilling steakPorterhouse
T-bone grilling steakT-bone
Wing grilling steakClub steak
Tenderloin grilling steakFilet, Fillet mignon, medallionTournedo, Chateaubriand, Mignonette
Striploin grilling steakNew YorkTop loin
Sirloin buttTop sirloin (grilling steak and oven roast)Sirloin steak
Sirloin cap grilling steak
Bottom sirloin grilling steakTri tip
Tenderloin butt grilling steakChateaubriand, fillet mignon
Inside roundInside round over roast
Inside round marinating steak
Top roundBaron, top side
Outside roundOutside round over roastBottom roundGooseneck, silverside, outside flat
Outside round marinating steakRouladen
Eye of round oven roast
Eye of round marinating steakSwiss steak
Heel of round (stew or ground)
Sirloin tipSirloin tip over roastPeeled knuckle
Sirloin tip marinating steakBall tip
Round tip
Thick flank
Hind shankBeef shank (crosscut)Osso-bucco
Stew beefShin meat for consommé
Lean ground beef
Figure 19. Beef merchandising guide.

The CFIA meat cuts manual is an additional resource that shows each beef cut and location in great detail. It can be accessed on the CFIA website. Table 26 shows the cooking potential for cuts from the different beef primals. Generally, the cuts from the same primal are suited for similar cooking methods. Exceptions have been noted.

Hind Quarter PrimalCooking PotentialNotes (Exceptions)
FlankMoist heatThe flank steak, which can be marinated and cooked using dry heat
Long loinDry heat
HipDry heatThe hind shank and heel of round, which have an abundance of collagen, making them ideal for stewing meat
Sirloin tipDry heat
Front Quarter Primal
RibDry heat
Square chuckMoist heatAside from one of the top blade muscles, which can have the heavy collagen removed and be portioned into flat iron steaks, which can be prepared using dry heat
BrisketMoist heat
Fore shankMoist heat


Muscle or flesh of a veal carcass ranges in colour from pink (or lighter) to red. To be classified as veal by CFIA standards, the dressed carcass must weigh less than 180 kg (396 lb). Veal is most commonly sold in vacuum-packed sub-primals. It is seldom dry aged due to the lack of fat cover on the animal. Figure 20 shows the CFIA veal cuts.

Figure 20 Veal carcass showing primal, sub-primal, and retail cuts. Used with permission of CFIA
Figure 20. Veal carcass showing primal, sub-primal, and retail cuts.

There are six primal cuts from a side of veal, the leg, flank, loin, breast, shoulder, and front shank. The front, containing the shoulder, breast, and front shank, is separated from the whole loin and flank by cutting between the 6th and 7th ribs. The breast and shank are further separated by a cut that goes from just above the joint of the arm bone perpendicular to the ribs. The shank is then separated by following the natural separation of the arm bone. The leg is separated from the whole loin and flank by a straight cut that passes in front of the pin bone. The flank is then separated from the whole loin by a straight cut approximately parallel to the backbone, passing at a point slightly above the cartilage of the 12th rib.

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