Highland Direct Beef

When Highland Feeders has beef avaiable for direct to consumer sale, we will post the cuts and quantity we have here!

Use the form at the bottom of the page to place your order and we will get back to you with the total for your order and if we have the amount you are looking for.

If you have any questions or concerns please contact Zak here!

If you would like to make a request for a bulk order please use this form here and we will get back to you with a quote as soon as possible! Thank You!

Cuts Summarized

Chuck: Chuck comes from the cow’s shoulder. It’s a very flavorful region that can be cut and prepared in many ways, but it’s also typically a firmer cut of beef.

Rib: As the name implies, the rib primal cut refers to meat cut from the cow’s ribs and backbone. Of the 13 pairs of ribs on a cow, only the last six are classified in this section – the rest are grouped with chuck and short plate!

Loin: This is where you’ll find your most expensive cuts of beef. The loin is located directly behind the ribs and, due to its location, is not a heavily used muscle. This makes loin very tender

Round: The round primal region is an inexpensive, lean cut. Located near the cow’s hind legs, it’s typically a tough cut of beef.

Flank: The flank primal cut is located just below the loin. This region has no bones, but is flavorful despite its toughness.

Short Plate: Often grouped with the brisket beef region, short plate cuts are found near the stomach of the cow. Its location in the cow lends to cheap, tough and fatty cuts of beef. This is also where you’ll find your other source of marbled short ribs.

Brisket: A barbecue favorite, the brisket cut belongs to a cow’s breast. Brisket is known for its fatty, tough texture, but if prepared correctly (low and slow) it can be cooked to melt-in-your-mouth perfection.

Shank: Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow’s forearm, this beef cut is notable for its sinewy dryness.