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Tell the processor exactly how you want every cut.

Answer the four big questions first. Tap the cow to drill into any section. We auto-save as you go.

Quick start · the four big ones

These set sensible defaults for every cut.

How many in your household? We'll size packages so meals don't have to be split.
Burger pack size How much ground per pack — single dinner vs. batch.
Steak thickness Applies to ribeye, NY strip, sirloin, T-bone.
Roast size Chuck, prime rib, rump, sirloin tip.
Wrap Vacuum-sealed lasts 2× longer in the freezer.
Smoke / cure Mostly relevant for brisket, short ribs, pork.

The animal · tap a section to dive in

Tap a labeled section on the cow to open that cut list

Chalkboard illustration of a cow — interactive cuts of beef chart

Tap the animal to jump to that section of the cut sheet. Front = chuck · rib · brisket · Mid = loin · plate · flank · Hind = sirloin · round.

Or grab a preset

Skip the picking — start from a known recipe.

Drill into any section

Tier 2 · pick what to keep, what to grind

▶CHK

Chuck (front)

~28 lb · the workhorse: roasts + grind

3 cuts on
Chuck roast Slow-braise. ~3 lb each.
~6 lb
Chuck steaksBone-in 7-bones, perfect for grilling marinade.
~4 lb
Stew meat1″ cubes, packaged in 1 lb units.
~3 lb
Country-style ribsCut from chuck eye, ideal for low-and-slow.
~2 lb
▶RIB

Rib (front)

~15 lb · the marquee — ribeyes

2 cuts on
Ribeye steaks Bone-in or boneless. 1″ default.
~9 lb
Prime rib roastWhole, frenched, 4-bone or 7-bone.
~6 lb
Back ribsFrom the rib primal after ribeyes are cut. Sauce + grill.
~3 lb
▶BRK

Brisket (front)

~8 lb · whole packer for smoking

1 cut on
Whole brisket (packer)Point + flat. Untrimmed for the BBQ purist.
~8 lb
Brisket flat onlyLeaner half. Roasts well too.
~4 lb
▶LON

Loin (short loin · mid)

~18 lb · tenderloin + strips + T-bones

2 cuts on
Tenderloin (filet) Whole or 1½″ medallions.
~4 lb
NY strip steaksBoneless short loin. 1″ default.
~8 lb
T-bone / PorterhouseStrip + tenderloin on one bone. Replaces NY strip + filet.
~6 lb
▶SIR

Sirloin (hind · behind loin)

~10 lb · top sirloin + tri-tip

1 cut on
Top sirloin steaks Lean, big-flavor cuts. 1″ default.
~6 lb
Tri-tip roastWhole triangular cut, Santa Maria style.
~3 lb
▶RND

Round (hind)

~22 lb · roasts + jerky + grind

0 cuts on
Rump roastWhole top round, 3-4 lb each.
~6 lb
Round steaksTenderized for cube steak or pounded thin.
~6 lb
Sirloin tip roastLean, great for slow-roasting.
~4 lb
Jerky stripsPre-sliced thin from eye of round.
~3 lb
▶FLK

Flank

~5 lb · skirt + flank

0 cuts on
Flank steakWhole, perfect for grilling or fajitas.
~3 lb
Skirt steakInside or outside. Carne asada.
~2 lb
▶PLT

Plate (short plate · under rib)

~7 lb · short ribs (English) + skirt

0 cuts on
English short ribsCross-cut, 3″ pieces.
~4 lb
Hanger / outside skirtButcher's cut — small, intense.
~3 lb
▶SHK

Shank · Bones · Trim

everything else

3 cuts on
Soup bonesCross-cut shanks for stock or osso buco.
~4 lb
Marrow bonesSplit lengthwise for roasting.
~2 lb
Suet (rendered tallow)For cooking, candles, or wildlife feed.
~3 lb

Specialty + organs

Tap to keep. Untapped goes to the processor.

Anything else?

Free-text for the processor.