longhornbeef.ca

Customize Your Longhorn Beef Cut Sheet

Customer Info

Setup Your Cuts

Choose a preset to auto-fill the form with common choices, or select Custom to set defaults yourself.

Hindquarter Cuts (Back Half—Leaner Meat)

Sirloin Tip?Lean hindquarter cut; marinate and grill for tenders results. Choose one primary processing method.

Top Round?Lean, intense flavor—marinate for stir-fry or grill. Choose one primary processing method.

Bottom Round?Less tender—slow cook for deli roast beef. Choose one primary processing method.

Eye of Round?Very lean—braise with moisture for tenderness. Choose one primary processing method (no standard steak due to leanness).

Top Sirloin?Flavorful with marbling—versatile for grill or stir-fry. Choose one primary processing method.

Butt?Lean hip cut—stew or steak. Choose one primary processing method.

Short Loin?Tender—high-quality T-bone/porterhouse. Choose one primary processing method.

Butt Tenderloin?Very tender—steak or roast with dry heat. Choose one primary processing method.

Forequarter Cuts (Front Half—More Flavorful Marbling)

Prime Rib?Richly marbled—perfect for roasting special meals. Choose one primary processing method.

Cross Rib?Rich flavor—slow-cook or thin grill. Choose one primary processing method.

Blade?Well-marbled shoulder—grill steaks or slow-roast. Choose one primary processing method.

Round Bone Pot Roast?Marbled chuck roast from the shoulder; ideal for pot roast in crock pot or oven, melts connective tissue for tenderness. Choose one primary processing method.

Short Ribs?Meaty, flavorful ribs; best slow-cooked or braised to tenderize. Choose one primary processing method.

Brisket Roast?Lean, full-flavored chest meat; perfect for slow-smoking, braising, or corned beef. Choose one primary processing method.

Shank?Shank cuts come from the cow’s legs, are typically lean and tough with little fat and lots of collagen, and are usually inexpensive but can be difficult to find. They have a lot of flavor and are best when braised or stewed, often sold cross-cut with the bone intact, and can be exceptional when cooked properly, making them suitable for special meals. Choose one primary processing method.

Extras

Soup Bones?Bones for making soup stock; rich in flavor and nutrients.

Liver?Nutrient-dense organ meat; can be whole for roasting or sliced for frying.

Offal?Offal refers to the edible internal organs of the animal, such as heart, kidneys, tongue, etc. (excluding liver, which is separate). Extra cost may apply due to processing.

Stewing Beef?Cubed meat for stews; tough cuts that tenderize with slow cooking. This is in addition to any stew choices above.

Ground Beef?Minced meat for burgers, meatballs, etc.; specify package size in lbs. This is in addition to any ground choices above.

Special Instructions

Note: *Based on gov’t regulations the SRM bonesSpecified Risk Material (SRM) bones are removed for safety reasons during inspection, but you’ll still receive the meat. are subject to removal during inspection. In these cases, the bone is removed but you still receive the meat from either side. **Default to grind if not selected.