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From Our Pasture to Your Freezer | Missouri Family-Raised Beef You Can Trust
From Our Pasture to Your Freezer | Missouri Family-Raised Beef You Can Trust

Cuts & Cooking Guide for Your Beef Share

Simple, straight-talking help for getting the most out of your CA Wilson Cattle Co. beef.

Buying a quarter or half beef is one of the smartest ways a family can stock the freezer—steady prices, dependable quality, and meat you can trust from our Missouri Century Farm. But when you first look at the cut list, it’s completely normal to pause and think, “Alright… what do I actually do with all this?”

That’s exactly why we put this guide together.

Here, you’ll find every cut just as it appears on your processing form, explained in plain language with easy cooking tips. Nothing fancy. Nothing overwhelming. Just clear, practical help from your local ranchers so you feel confident using every package.

Whether you’re ordering a ¼ Beef Share or filling the freezer with a ½ Beef Share, every cut has a purpose—and every one can fit easily into real, everyday family meals.

CHUCK

Chuck Roast

What it is: A well-marbled roast from the shoulder.

Best cooking method: Crockpot, Dutch oven, or smoker—low and slow.

Why families love it: Falls-apart tender and makes plenty of leftovers.

How it fits your share: A go-to family roast; great if you like pot roast and shredded beef.

Chuck Steak

What it is: Chuck roast sliced into thick steaks.

Best cooking method: Marinate and grill, or braise until tender.

Why families love it: Big beefy flavor at a budget-friendly price.

How it fits your share: Good choice if you want more “everyday” steaks.

Grind

What it is: This part of the chuck is added to your ground beef.

Best cooking method: Anything you use burger for—tacos, chili, casseroles.

Why families love it: Increases your stash of rich, flavorful ground beef.

How it fits your share: Ideal if your family uses more burger than roasts.

ARM ROAST

Arm Roast

What it is: A lean shoulder roast with a round bone.

Best cooking method: Slow-cooker with broth and veggies.

Why families love it: Simple, dependable, and easy to season any way you like.

How it fits your share: Great if you like classic roast beef dinners.

Grind

What it is: Arm roast goes into your ground beef instead.

Best cooking method: Everyday ground beef recipes.

Why families love it: Keeps things simple—fewer roasts, more burger.

How it fits your share: Perfect for families that rarely cook roasts.

BRISKET

Cut in Half

What it is: Brisket divided into two smaller pieces.

Best cooking method: Smoking or low-and-slow oven braise.

Why families love it: Easier to store and cook without needing a huge crowd.

How it fits your share: Smart pick for quarter shares or smaller families.

Leave Whole

What it is: A full brisket, uncut.

Best cooking method: Long, slow smoke or oven roast.

Why families love it: Perfect centerpiece for holidays and backyard BBQ.

How it fits your share: Best if you enjoy big cooks and leftovers.

Grind

What it is: Brisket trim added to your ground beef.

Best cooking method: Burgers, meatloaf, anything ground.

Why families love it: Makes especially flavorful burger.

How it fits your share: Great if you’d rather have top-notch burger than a whole brisket.

RIBS

Short Ribs

What it is: Thick, meaty rib sections.

Best cooking method: Braised low and slow until falling off the bone.

Why families love it: Rich, cozy comfort food.

How it fits your share: Fun “treat” cut if you like trying something different.

Slab Ribs

What it is: A full slab of beef ribs.

Best cooking method: Smoker, grill, or oven-roasted low and slow.

Why families love it: Great for BBQ nights and feeding a crowd.

How it fits your share: Nice if you enjoy ribs and outdoor cooking.

Grind*

What it is: Rib meat is ground instead of saved as ribs.

Best cooking method: Any burger recipe.

Why families love it: More ground beef, less fuss with specialty cuts.

How it fits your share: Best if your crew won’t eat ribs.

*Note on form: grinding ribs may only be available on whole or ½ beef.

RIBEYES

Ribeyes (Boneless)

What it is: Classic, marbled steak from the rib section, no bone.

Best cooking method: Hot grill or cast-iron skillet.

Why families love it: Tender, juicy “steak night” favorite.

How it fits your share: Great if you want premium steaks ready to season and toss on the grill.

Rib Steak (Bone-In)

What it is: Ribeye with the bone left on.

Best cooking method: Grill or reverse sear.

Why families love it: Extra flavor and that old-fashioned bone-in steak look.

How it fits your share: Perfect if you enjoy grilling and don’t mind the bone.

Grind*

What it is: Rib section is ground rather than cut as steak.

Best cooking method: Extra-rich burgers.

Why families love it: Maximizes burger quality and quantity.

How it fits your share: Makes sense if steaks aren’t a big priority.

T-BONES / STRIPS & FILETS

T-bone Steak

What it is: Strip steak on one side, tenderloin on the other.

Best cooking method: Grilled or broiled.

Why families love it: One big, hearty steak with two premium cuts.

How it fits your share: Great if you like sharing a big steak or plating one per adult.

New York Strip & Beef Filet

What it is: T-bones separated into individual strip steaks and small tenderloin filets.

Best cooking method: High-heat grill or pan sear.

Why families love it: More even portions and “fancier” filet cuts.

How it fits your share: Ideal if you like smaller, more precise steak portions.

Grind

What it is: This loin section becomes ground beef instead of steaks.

Best cooking method: High-end burgers, meatballs, etc.

Why families love it: Easiest way to stock up on very high-quality ground beef.

How it fits your share: For families who mainly cook burger-based meals.

SIRLOIN STEAK

Steak – Left Whole

What it is: A large sirloin steak.

Best cooking method: Grill then slice across the grain.

Why families love it: One steak can feed multiple people.

How it fits your share: Great for family-style steak nights.

Steak – Cut in Half

What it is: Sirloin steaks portioned smaller.

Best cooking method: Grill or pan sear.

Why families love it: Easy individual portions.

How it fits your share: Handy if everyone likes their “own” steak.

Roast

What it is: Sirloin kept as a roast instead of sliced.

Best cooking method: Oven roast then slice thin.

Why families love it: Makes great roast beef sandwiches.

How it fits your share: Good if you like leaner roasts.

Grind

What it is: Sirloin trim added to ground beef.

Best cooking method: Leaner burger dishes.

Why families love it: Boosts your ground beef without adding more steaks.

How it fits your share: Smart if you don’t cook many steaks.

SIRLOIN TIP

Steak

What it is: Lean, sirloin-tip steaks.

Best cooking method: Marinate, then grill or pan-sear.

Why families love it: Flavorful and works great sliced for fajitas or salads.

How it fits your share: Nice “everyday steak” option.

Roast

What it is: Sirloin tip left whole as a roast.

Best cooking method: Roast low and slow, slice thin.

Why families love it: Makes classic roast beef for sandwiches and dinners.

How it fits your share: Good choice if you enjoy slicing roast for multiple meals.

Grind

What it is: Sirloin tip becomes ground beef.

Best cooking method: Any ground-beef meal.

Why families love it: Adds lean meat to your burger stash.

How it fits your share: Helpful when you prefer burger over roasts or steaks.

ROUND STEAK

Tenderized

What it is: Round steak run through a tenderizer.

Best cooking method: Chicken-fried steak or quick skillet meals.

Why families love it: Kid-friendly comfort food.

How it fits your share: Great budget-friendly meals from your share.

Not-Tenderized

What it is: Plain round steak.

Best cooking method: Braise or slow cook until tender.

Why families love it: Versatile for many recipes.

How it fits your share: Best if you’re comfortable with low-and-slow cooking.

Stew Meat

What it is: Round cut into cubes.

Best cooking method: Soups, stews, chili, and crockpot meals.

Why families love it: Zero prep—just dump and cook.

How it fits your share: A convenient option for busy nights.

Grind

What it is: Round goes into the burger mix.

Best cooking method: Everyday ground beef recipes.

Why families love it: Adds lean meat to your burger.

How it fits your share: For families that prefer fewer steaks.

RUMP ROAST

Rump Roast

What it is: A lean roast from the hind quarter.

Best cooking method: Slow-cooker, oven roasted, or sliced thin for sandwiches.

Why families love it: Perfect for shredded beef and French dips.

How it fits your share: Most shares include at least one rump roast—great for batch cooking.

Grind

What it is: This part of the hind quarter is ground instead of roasted.

Best cooking method: Any burger-based recipe.

Why families love it: Simple way to boost lean ground beef.

How it fits your share: Ideal if you’re not big on roasts.

PIKES PEAK ROAST

Pikes Peak Roast

What it is: A flavorful roast from the lower round/leg area.

Best cooking method: Long, slow braise or crockpot.

Why families love it: Turns into incredibly tender shredded beef.

How it fits your share: A “sleeper” favorite for tacos, nachos, and sandwiches.

Grind

What it is: This cut is added to your ground beef.

Best cooking method: Any burger use.

Why families love it: Gives you more ground beef instead of another roast.

How it fits your share: Good if you already have plenty of roasts chosen.

SOUP BONES

Soup Bones

What it is: Bones with marrow and connective tissue.

Best cooking method: Simmer into broth or stock.

Why families love it: Homemade broth tastes better and stretches meals further.

How it fits your share: Great if you like using the whole animal and cooking from scratch.

Grind

What it is: Meat from this area is ground; bones are not kept.

Best cooking method: Ground beef recipes.

Why families love it: Keeps things simple if you don’t make broth.

How it fits your share: Best if you know you won’t use bones.

HEART, LIVER, TONGUE, OXTAIL, & FAT (OPTIONAL)

Heart

What it is: Lean, hard-working muscle.

Best cooking method: Slow-cooked or ground into burger.

Why families love it: Old-fashioned, nose-to-tail eating.

How it fits your share: Great for families who like to use the whole animal.

Liver

What it is: Nutrient-dense organ meat.

Best cooking method: Pan-fried, or finely chopped into ground beef.

Why families love it: High in vitamins and minerals.

How it fits your share: Optional add-on for those who enjoy traditional foods.

Tongue

What it is: Very tender meat once cooked and peeled.

Best cooking method: Slow simmer, then slice or shred.

Why families love it: Mild flavor and excellent for tacos.

How it fits your share: A special cut for adventurous eaters.

Oxtail

What it is: Tail sections with rich marrow and collagen.

Best cooking method: Long, slow braise for soups and stews.

Why families love it: Makes incredibly silky broth.

How it fits your share: Perfect if you love hearty, from-scratch soups.

Fat (Tallow)

What it is: Beef fat trimmed and saved.

Best cooking method: Render into tallow.

Why families love it: Great for frying, roasting potatoes, or making soap.

How it fits your share: Handy if you like home cooking and DIY projects.

To receive heart and liver with your order, please submit before Noon on the Monday after the beef was dropped off. If placed after Monday, we cannot guarantee the availability of the heart or liver.

Ready to Fill Your Freezer?

If you’re ready for easier meal planning and beef you can trust, pick the share that fits your family:

And if you’d like someone to walk through this form with you, just reach out—we’re happy to help, neighbor.

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