Primal cuts come from the main area of the animal and may be recognizable to you by name. For example, primal cuts include brisket, chuck, loin, ribs, round, flank, and sirloin.
These larger, primal cuts are then broken down into smaller specialized cuts such as filet mignon, rib eye and flank steak. Click here to read a recent article in Spruce Eats naming the sub-primal rib eye cut as the most popular steak in America.
Learn more about cuts of beef and their characteristics by visiting this page at https://www.beefitswhatsfordinner.com. And if you're hungry after all this talk of steak, click this link to visit our products page and place an order!
Image credits:
Hero photo by Jason Leung on Unsplash
"The Cuts of Beef" by Eric Fischer is marked with CC BY 2.0.