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Week 3: Steak Cuts Explained

April 25, 2019

Grilling season is still fresh here in North America’s eastern region and it’s been quite pleasant this time of year with many blue sky and warm air opportunities to fire up the bbq and relish in the delight of 100% grass fed meat!

That’s why we decided to take a moment to share a series of beef cut blogs. We hope we’re able to educate you about one of your favorite cuts or perhaps interest you in trying something new. Here’s Round 2 of Steak Cuts Explained.


The size of brisket might make it feel intimidating but we promise you there’s nothing to shy away from here. The melt in your mouth texture, delightfully robust flavor, and ease of preparation make brisket one grass fed beef bliss you don’t want to pass up. Cut from the breast or lower chest of the cow, brisket is a classic BBQ meat that’s best when cooked low and slow. It can be pulled apart or sliced and enjoyed on sandwiches, tacos, salads, or simply on its own.

Chuck Roast

The Chuck Roast is another popular item for the crock pot. Like the Brisket, its flavor and tender texture really shine when cooked low and slow. Chuck is primarily cut in a rectangular fashion from the shoulder region, which can be done with or without the bone. It is referred to on our farm as the ultimate choice for BBQ sandwiches - a culinary experience worth having with (and only with) 100% grass fed beef.

Rump Roast

Rump roast is a triangular cut from the upper part of the round, recognizable as the hindquarters/back legs. Cuts from regions such as this are well-exercised muscles, which makes the beef lean and flavorful, and tougher than a cut with high fat content. That’s why, similar to the Brisket and Chuck, the Rump is best cooked slowly at a low temperature, which allows time for the tissue to soften and melt. The rump in particular has a lot of marbling that really brings out the flavor and slices beautifully for roast beef sandwiches. Consider buying a bundle for extra savings on this quality, 100% grass-fed beef product.

Chip Steak

It is believed that the original chip steak was invented by accident when a butcher discovered that a cut of bottom round beef had been frozen accidentally during storage. He expected it to spoil when thawing so he sliced it frozen instead. Today, many chip steak products are mass produced from various parts of the cow and therefore it has not upheld a solid reputation. However, if you work with a small farmer who practices 100% grass fed, you’ll find that chip steak is really quite versatile, delicious, and at a great value. As Pennsylvania natives, we also must admit it’s the best option for a home-style Philly cheese steak.

If you’d like more information about our 100% grass fed beef products and beyond, don’t hesitate to contact us. We love hearing from you and making sure you’re 100% confident with your decision to support hard working, family-oriented farmers, independent businesses, and REAL food. Enjoy!

Dave Stoltzfus

Week 2: Steak Cuts Explained

Apr 18th, 2019

Week 1: Steak Cuts Explained

Apr 11th, 2019

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