We thought we would add this page to our site for some additional information. If you are reading this, it is probable that you enjoy eating beef. This page will show you the cuts of beef that come from each section of the animal, and provide some additional information on tenderness as well as cooking tips. Enjoy.

The following image identifies the various sections of the animal, and which cuts of meat come from those sections. We would also like to point out that scientific studies (conducted by us gelbvieh folks) have shown that these cuts of meat taste better if they are out of gelbvieh stock.

Click here, or on the image to the right to download the Cattlemans' Beef Board and National Cattlemen's beef associations beef made easy diagram. This chart contains detailed information on each cut of meat, and suggested cooking instructions.

Everyone will tell you that the tenderness of a cut depends on which area of the animal it came from. We're here to tell you that with Jumping Cow stock you've got little bit of lee way. Our cattle are leaders in tenderness and marbling. Any butcher of our beef will tell you all about the quality of our beef.