Primal Cuts of Beef – The Foundation of Fine Butchery and Taste

It all starts where it starts—and nowhere is there a more fundamental place to start than with the primal cuts of beef. Whether you’re a professional chef, a would-be home chef, or a meat aficionado wanting to learn more (and cook more effectively), knowing primal cuts makes you open the doors of flavor, choose the right cut for each meal, and get the best out of every buy. Our top-quality primal beef cuts are precision-trimmed, vacuum-sealed, and treated with the utmost standards in mind.

With Mitch’s Premium Butchery, you can now buy primal cuts directly, with ultimate freshness, flexibility, and flavor from pasture to plate.

Primal cuts are the large sections that a beef side is first subdivided into when it is butchered. All the subprimal and retail cuts you see in the market—such as ribeye, sirloin, brisket, and tenderloin—are all derived from these very first large sections. By understanding and buying primal cuts, home cooks and chefs are portion masters, preparation masters, and price masters.

At Mitch’s, we offer expertly processed primal cuts with the finest marbling, freshness, and anatomical integrity for those who desire premium quality.

Each primal cut has a unique texture, fat content, and cooking application. Below is a listing of the most typical primal cuts that we offer:

Known for its bold flavor and excellent marbling, the chuck is removed from the shoulder area of the cow. It is a cut that is well-suited to slow cooking, braising, or choping into premium-grade burger beef. Chuck roast, flat iron steak, and shoulder clod are cuts that originate from this primal.

Optimal use: Pot roasts, stews, ground beef.

This primal cut yields some of the most opulent and leanest beef cuts, including ribeye steaks and prime rib roasts. The rib section, located in the upper middle of the cow, is famous for its high marbling and beefy flavor.

Best for: Grilling, roasting, sous vide.

The loin houses the premium steaks like tenderloin (filet mignon), T-bone, and strip steaks. It’s the most tender section of beef with better texture and less connective tissue.

Optimal for: Flash grilling, pan-frying, high-heat methods.

Coming from the hind leg of the cow, the round is leaner and more muscular and therefore ideal for slow roasting or slicing thinly for deli-cut meat. Top round, bottom round, and eye of round are popular cuts from this cut.

Best for: Roast beef, jerky, cold cuts.

Brisket is cut from the bottom of the cow’s chest and is known for its heavy connective tissue that turns into tenderness when slow-cooked and low. A favorite at the BBQ.

Best for: Smoking, braising, slow cooking.

This beefy cut yields short ribs, skirt steak, and other very marbled cuts. The plate is flavorful, fatty, and great for recipes calling for big beef flavor.

Best for: Fajitas, grilling, slow braises.

Stringy and lean, the flank is widely used for marinated grill cuts. Though not as tender as the loin or rib, it’s full of bold flavor and is improved by cutting across the grain.

Best for: Stir-fries, tacos, London broil.

Some of the strongest and most sinewy of the primal cuts, the shank is taken from the legs and is packed with collagen. Braised slowly, it yields a very rich, gelatinous broth and tender fall-apart meat.

Ideal for: Osso buco, stews, bone broth.

• Highest-Quality Beef – All our primal cuts are USDA-certified, hand-trimmed, and aged to optimum flavor.

• Economical – Bulk purchase is cost-effective and allows you the flexibility to cut, portion, and cook as desired.

• Butcher’s Attention to Detail – Expert precision cuts to preserve integrity and yield.

• Ideal for Meal Prep or Business – Perfect for restaurants, bulk preparation, or home butchering.

Buying primal cuts gives you more than just meat—it gives you ownership of your dinner. You can set your own portion sizes, minimize waste, and try out all kinds of cooking methods from a single cut. Consider a whole rib primal, for example. You can chop it up into bone-in steaks, roasts, or even slice it thin, using it in Philly cheesesteaks.

Buying primal is also cost-effective and sustainable. You waste less packaging, prevent food wastage, and get the most out of each pound.

From restaurant owner running a kitchen to butcher with inventory to home chef looking to elevate your dishes, Mitch’s Premium Primal Cuts offer the greatest variety and quality. Order online today with fast shipping, temperature-friendly packaging, and knowledgable customer support.

Let your next work of art begin with the prime cut—from the raw source.