There are three main sections of beef cuts.  Starting with upper back and moving down you have the rib, short loin and sirloin sections.

• The Rib = Rib Roast, Rib-eye Steak (Delmonico) and the back Ribs.
• The Short Loin =  T-bone, Tenderloin,  New York Strip, Top-Loins Steak and the Porterhouse.
• The Sirloin = Sirloin Steak and Top-Sirloin

Visit our Michigan Farm Market on Stone Road in Fremont for Flavorful Dry-aged All Natural Beef. Click on the steaks to go visit our shopping cart to place an order to be ready when you arrive.

From the Short Loin we get the Tenderloin which is the most tender. This is used for Chateaubriand, Filet Mignon and Tournedos (Dorothy does not come with… The tenderloin aptly named because it is the most tender, while it may be considered the most favored cut, sought after because it melts in your mouth,  not because it has the most flavor. Stop by our farm market and purchase a tender, juicy Filet Mignon today for that special dinner on Valentines day.

The  cuts of steak like the chuck, round and flank steak found in the three areas of the beef  tend to be less tender cuts of beef.

From the Rib or Sirloin you will find the most flavorful beef for your plate. Try one of our Pelican Ranch Rib-Eye or Rib Steaks or the Sirloin or why not try both and see which is your favorite?

Any guesses which cut of beef is Andy’s favorite?

We will be including the RSS feed from a great Barbecue and Grilling Guide, written by avid backyard chef Derrick Riches for  about.com. You will find highlights and titles of his recent articles and news feed posted here in our Blog Menu. Check back often for great grilling tips and recipes in addition to the healther side of beef posts from the Pelican Ranch – your Michigan source for healthier Beef. Stop by our Farm Market today. We offer delivery in West Michigan.

Call Matt at 231-924-0503 for  delivery free within 50 miles with orders over $500; within 20 miles with orders over $100.