Recently we’ve been asked why we only sell beef in assorted boxes as opposed to individual cuts. The answer is simple, waste. The unfortunate reality is, the cuts that most consumers are familiar with and are in highest demand only make up a fraction of the yield from that cow, and in the beef industry we don’t just get to pick the apple, we have to harvest the entire tree.

To put it into perspective the average 1,300-pound steer yields approximately 450 pounds of meat. If you were to add up all of the ribeyes, N.Y. strips, filet mignon, and top sirloin steaks from that one steer, it would only weigh roughly 45-50 lbs. This means that our “favorite” cuts only account for 10-12% of the entire yield from the animal. 

So, what happens to the remaining portions of the steer? While the industry currently makes its best efforts to market these cuts, the fact is, these lesser known cuts too often end up in the garbage. When dealing with perishable items, you have a narrow window to sell the remaining cuts, and these cuts simply don’t sell at the same rate as the more desired cuts. The industry calls this “shrink.” In 2017, the USDA estimated that retailers discard 1.4 billion pounds of expired beef each year. 

Now that I have you feeling all guilty about your last trip to the meat counter, I will let you in on another secret… THERE ARE SO MANY MORE FANTASTIC CUTS FOR YOU TO EXPLORE!! Our goal is to not only mitigate waste but also to promote discovery. Shanks, short-ribs, flat irons, hangers, briskets, teres major, oyster steak, cheeks, the list goes on and on. I can assure you that these cuts will quickly rival what you thought were your favorites. We are just here to encourage you to give them a try. You can thank us later by reordering and I promise we won’t even say “I told you so.”