Meat Products Offered at Hornitos Beef

Click on any size above for information concerning amount of meat per size, type of cuts and amount of those cuts.

Examples of Cuts Available from Whole, Half or Quarter Beef


Chuck

Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. ... This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast.


Flank

Though it's extremely flavorful, flank steak is one of the tougher cuts of beef. The trick is to grill it over a very hot grill for a short time, then let it rest, and then slice it against the grain.


T-Bone

This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.


Rib Eye

This highly desired cut of meat deserves top billing due to its full flavor and soft texture. The generous amount of marbling (fat running through the meat) makes for a rich taste and juicy finish.