When ordering meat there are many terms that might be a little overwhelming to first time bulk beef customers.  Here are a few definitions.

Terms:

  • Bovine:  an animal of the cattle group, which also includes buffaloes and bisons
  • Cattle:  large ruminant animals with horns and cloven hoofs, domesticated for meat or milk, or as beasts of burden; cows.
  • Cow:  mature female bovine
  • Steer:  Castrated male bovine
  • Heifer:  female bovine that hasn’t birthed a calf
  • Bull:  an intact male bovine
  • Beeves:    plural form of beef
  • Hind or Rear Quarter:  cuts of beef from the 13th rib back.  Includes: Loin, Rump, Aitch-bone, Round, leg, flank,
  • Fore or Front Quarter:  cuts of beef  from the neck to the 12th rib  Includes fore-rib. middle ribs, Brisket, Shoulder, Neck, shank, Cheek.
  • Split Quarter:  1/2 of the fore quarter, and half of a hind quarter, a split quarter gives customers a wide array of cuts
  • Side of beef or half beef:  the cuts from one side of a carcass
  • Hot hanging weight:  the weight of a carcass after the internal organs, hide, head, and feet have been removed, usually about 60% of the live weight
  • Live weight/ on the hoof:   this is the weight of the finished steer
  • Dressed weight:  the weight of the cuts that you will take home, after excess fat, and bone have been removed, and shrinkage occurs during aging
  • Vacuum packaging:  removes air from specially designed bags and containers — it’s perfect for stocking up on food camping meals, long trips in the car and more. This food sealer applies heat for a secure, air-tight seal that will keep your food staples and perishables fresh longer.