Your Guide to Beef Cuts, Tallow Skincare, and Ranching

The tomahawk steak is a bone-in ribeye with a long, Frenched rib bone left intact. It’s known for its dramatic presentation, rich marbling, and deep beef flavor. While it looks...

Ribeye steak is known for its rich marbling, bold beef flavor, and reliable tenderness. It comes from the rib section of the cow. An area that doesn’t work as hard...

Ground beef is one of the most familiar and flexible cuts in the kitchen. It’s made by grinding whole-muscle beef into a consistent texture that cooks quickly and works across...

Cubed steak is a tenderized cut most commonly made from the chuck or round primals. It gets its name from the small, square indentations pressed into the meat during mechanical...

Beef tips and stew meat mostly come from the shoulder (chuck) and round primals, where hardworking muscles develop a deep and rich flavor. These small, versatile pieces of beef are...

The chuck comes from the shoulder of the animal. A hardworking area full of deep, rich beef flavor. Because these muscles move often, chuck cuts naturally develop marbling, connective tissue,...