Looking at a beef cut chart can be surprisingly revealing. Most people recognize familiar cuts like ribeye, tenderloin, sirloin, brisket, and chuck roast, but few stop to consider how much of each cut actually comes from a single harvest.
While premium steaks often receive the most attention, ground beef represents the largest share of nearly every harvest. Most of us have spent our lives shopping in grocery stores where every cut seems endlessly available, regardless of season or supply. Our experience has been quite different. By raising and selling beef on a much smaller scale, it becomes much easier to see the natural limits of every harvest and appreciate the whole picture, not just the steaks. Even when a beef is cut to maximize premium steaks, those cuts represent only a small fraction of the final yield, while ground beef remains the foundation of many family meals.
Over the last several years, we’ve watched more and more families make ground beef a regular part of their meal planning. Whether it becomes burgers on the grill, tacos for a weeknight dinner, a pot of chili, or a favorite family recipe, ground beef has steadily become one of the most requested products we offer.
The current harvest is still making its way through the aging and processing stages. In the coming weeks, we’ll begin bringing this season’s beef back to market and share more about what this year’s harvest will look like.
Stay Well Fed,
Brenna & Kenny
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