Butcher Beef Cuts: Grass Fed Colorado Beef

COLORADO’S BEST GRASS FED BEEF:
100% Antibiotic, Hormone & Steroid Free

When you order direct from Flying B Bar Ranch you have the option to purchase grassfed beef from our online store or an eighth, quarter, half or whole grass fed cow for your family. So, here is how you get started!

Our Standard Cut:  Our “Standard Cut” is the most requested cut and wrap instructions after fine tuning through years of working with our customers. Our “Standard Cut” includes steaks cut to 1 1/4”, roasts at about 3 Pounds and ground beef in one pound packages. We have been fine tuning this cut and wrap list for years of working with our customers, and this package get rave reviews!

Custom Cutting:  Custom cutting is standard for all 1/2 and whole beef packages.  Don’t get scared, we know this can be intimidating, but we help make it easy!  We will walk through each step and every option for you over the phone to help you determine what the best beef package is for you. And remember half and whole beef packages cost less than an eighth or quarter, so you might think about getting someone to split a half with you, its a better deal and you can get it custom cut to your specifications.

The following cuts are generally included in our Standard cut, and our Eighth and Quarter beef packages.

  • grass fedNew York
    Commonly Called: New York Strip
    Well marbeled, this cut consists of two lean tender steaks – the strip, and the tenderloin. * Custom cuts can combine NY and Filet for a T-Bone cut.
  • grass fedTenderloins/Filets
    Commonly Called: Tenderloin Steak
    The most tender beef cut. Melts in your mouth with subtle flavor and compact shape.
  • grass fedRib Steak
    Commonly Called: Ribeye
    This steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
  • grass fedFlank Steak
    Commonly Called:
    Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
  • grass fedSirloin Steak
    Commonly Called: Top Sirloin
    Versatile, juicy and delicious.
  • grass fedSkirt Steak
    Commonly Called: Outside Skirt Steak
    Boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.
  • grass fedArm Roast:
    Commonly Called: Arm Pot Roast
    The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts.
  • grass fedBeef for Stew:
    Commonly Called: Stew Meat
    Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces that is covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.
  • grass fedBottom Rounds:
    Commonly Called: Bottom Round Roast / London Broil
    This lean steak is best in a tenderizing marinade and cooked no more than medium rare. Slice thin to maximize tenderness.
  • grass fedBrisket
    Commonly Called: Beef Brisket
    A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
  • grass fedChuck Roast
    Commonly Called: Chuck Pot Roast
    This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
  • grass fedGround Beef
    Commonly Called: Hamburger
    Versatile, flavorful & economical. Shape into patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.
  • grass fedShort Ribs
    Commonly Called: Ribs
    Ribs are commonly cooked on the bone, and are excellent when cooked on the BBQ or slow-cooked in the crockpot.
  • grass fedSoup Bones
    Commonly Called:
    A shin, knuckle, or other bone suitable for making soup stock. Used for making soup or broth, or sometimes given to our pets.
  • grass fedTop Round
    Commonly Called: Top Round Pot Roast
    Economical, moderately tender and full-flavored. Slice thin against the grain.

COMMON QUESTIONS

Question 1:  How big?

You can pick an eighth, quarter, half or whole.  To find out what is included with each of these check out our “grassfed beef packages” page.

Question 2:  Do i want a “Standard Cut” package or “Custom Cut”?  

Our standard cut package is shown below and
has pictures of the different cuts that generally come in an 1/8 and 1/4 beef package.  This includes a variety of cuts including New Yorks, Filets, Rib Steaks, Sirloins, Flank and Skirt Steaks, Roasts, and Ground Beef and more.

Custom cutting is included for all half and whole beef packages.