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