Bellavance Beef

Round

The round is one of the larger portions of the cow, and is lean and slightly tough. The sirloin tip, the top round, bottom round, and eye round all make up this portion. 

Sirloin

The sirloin is a popular cut which provides great flavor and texture. Located at the top of the hip, it is split into three sections: top sirloin, tenderloin and bottom. 

Short Loin

Another cut that is full of flavor, the short loin is the origin for many steaks and roasts. Porterhouse and T-Bone steaks are cut from this section, as well as tenderloin. 

Flank

Flank steaks (an alternative to skirt steaks), and ground beef come from the flank of the steer. As it comes from a hard working area, the flank provides tougher cuts.

Rib

Rib cuts produce an extremely tender meat that explodes with flavor. Rib eye, and short ribs are cut from this section. 

Plate

The plate provides skirt steak, short ribs, and ground beef. As this is a very hard working section of the cow, cuts from the plate tend to be a bit tougher.

Foreshank and Brisket

The foreshank and brisket is the source of extremely flavorful roasts and barbecue. The brisket can also be used for ground beef. 

Chuck

The chuck is at the neck of the steer, another hard working area that can be on the tough side. Cuts from the chuck are great for slow roasts and stews. Flatiron and shoulder roasts come from the chuck.