Movie Monday: Cutting a Ribeye Steak

There are two things in this world that most folks love- ribeye steaks and saving money. Buying wholesale cuts and cutting them yourself are a great things to connect that love triangle. Today’s #MovieMonday is all about how to do just that.

See a live cutting demo with ACA’s Erin Beasley at the 73^rd annual ACA Convention and Trade Show! The Beef Girl is serving up beef, and you’re not going to want to miss it. Register today HERE.

Beef Fact Friday: Know Your Beef Cuts

What's your favorite cut of beef? 

Ribeye? New York Strip? Porterhouse? Are you more of a roast person? How about a tenderloin or sirloin? Ground chuck, perhaps?

No matter what your favorite cut, it's important to know where it comes from off of the animal during processing because where it comes from offers a lot of valuable information about lean and fat content, tenderness and juiciness (among other things). 

Use this #BeefFactFriday to learn not only about your favorite cuts, but the overall meat anatomy of a head of cattle. The first diagram offers the basic wholesale cuts, while the second chart breaks those wholesale cuts down into retail cuts. 

As always, remember Beef, It's What's for Dinner.

Wholesale Cuts

       

Retail Cuts