ABOUT THE ANIMAL · BEEF
The king of red meat. Cattle have been raised for the table for over 10,000 years, producing one of the most complex and revered proteins on earth. A beef carcass is divided into eight primary primals — each with a unique character shaped by how hard that muscle works during the animal's life. Lightly exercised muscles like the rib and short loin yield tender, marbled steaks; heavily worked muscles like the brisket and chuck reward patience with rich, collagen-rich braises. Understanding beef anatomy is the foundation of all meat mastery.
BODY REGION
Rib
The most prestigious primal. Lightly worked muscles along the upper spine yield extraordinary marbling and the iconic ribeye. Home of Wagyu A5, Tomahawk and Côte de Bœuf.
CUTS FROM THIS PRIMAL