Welcome to the Cut Dictionary!

If you're new to ordering custom cuts, you may look at the list and find a few unfamiliar items. To help you out, we've put together a description of each cut to introduce you to your next delicious meal.

And, if  you need a little inspiration, check out recipes from the Dancing Oak Kitchen!

Short Loin

Tenderloin Filet

T-Bone Steak

Porterhouse Steak

New York Strip Steak

Rib

Ribeye Steak

Rib Steak

Sirloin

Sirloin Steak

Sirloin Tip Steak

Sirloin Tip Roast

Rump

Top Round Roast

Eye of Round Roast

Rump Roast

Chuck

Chuck Roast

Short Ribs

Cross-Rib Roast

Flat Iron Steak 

Cut with the grain from the shoulder. Roughly 8oz, thickness 3/4"-1 1/4"

Short Plate/Flank

Skirt Steak

Flank Steak

Specialty Meats

Naturally Smoked 100% Beef Hot Dogs

Cowboy Jerky

Naturally Smoked Summer Sausage

Brisket

Stew Beef

Ground Beef

Liver

Suet

Tongue

Heart

Shanks/Bones

Osso Bucco

Oxtail

Soup Bones

Fresh Beef Bones