About Our Quarters
Tender Cross mixes cuts from the front and rear of our animals when we sell quarter shares of beef in order to provide our customers with the biggest variety of cuts. We process each animal we harvest individually. Your entire quarter, including trim cuts like ground beef and stew meat, come from one animal. Our beef is aged, butchered, and vacuum packed just 20 miles from our farm.
All Quarters Include
TWO (2) Filet Mignon steaks
FOUR (4) Ribeye steaks
THREE (3) New York steaks
FIVE (5) Sirloin steaks
ONE (1) Flat Iron steaks
FOUR (4) Eye of Round steaks
FOUR (4) Top Round steaks
TWO (2) 2 LB packages of
Korean-style short ribs
ONE (1) 2 LB Rump roast
THREE (3) 4 LB Chuck roasts
TWO (2) 3 LB Ball Tip roasts
1 LB packages of stew meat
1 LB packages of ground beef
All amounts are minimums.
These are the amounts we guarantee for each animal we harvest, but we aim to overdeliver.
All steaks are cut to a 1-inch thickness, except for the filet mignon which are cut 2-inches thick.
The Brisket Quarter
Brisket is a cut of meat from the lower chest of beef. It’s a large, tough cut of meat that requires a long, slow cooking process (hello smoking!) to break down the collagen and make it tender.
Brisket is a favorite cut of meat for barbecue enthusiasts because of the rich flavor and tender texture achieved by the slow cooking process.
The Brisket Quarter from Tender Cross includes ONE (1) brisket. We guarantee the brisket will weigh at least 10 pounds, but our average weight is over two pounds higher at 12.35 LBS.
The Tri-Tip Quarter
The tri-tip steak is a triangular cut of beef that comes from the bottom sirloin and is known for its rich flavor and tenderness.
One of the best things about a tri-tip steak is its versatility in terms of cooking methods. It can be grilled, roasted, or even smoked, and it takes well to marinades, rubs, and sauces. Another great thing about tri-tip is that it is relatively lean cut of meat, it has a good balance of meat and fat, which makes it moist and flavorful.
In addition to all the cuts listed above, the Tri-Tip Quarter from Tender Cross includes TWO (2) 4 LB Tri-Tip steaks.
The Bavette Quarter
Bavette, also known as flank steak, is a cut of beef that is taken from the lower abdominal muscle of the cow. It is a long and flat cut of meat that has a distinctive grain and is typically about 1.5 inches thick. Flank steak is known for its rich, beefy flavor and tender texture when cooked properly.
Bavette is best cooked over high heat, either on a grill or in a pan, to achieve a nice sear and caramelized exterior. Slice it thinly against the grain to maximize tenderness. When cooked properly, bavette is a tender cut of beef that is easy to chew and has a melt-in-your-mouth texture.
In addition to all the cuts listed above, the Bavette Quarter from Tender Cross includes FOUR (4) 2 LB Bavette steaks and TWO (2) 3 LB Skirt Steaks.
The Chef’s Quarter
It’s no wonder that many of today’s home chefs enjoy the challenge of working with offal. Skill and technique is required to bring out the most of each organ and cuts like the tongue and oxtail. But these unique ingredients provide opportunity for creative freedom the best home chefs crave.
As farmers, we love our customers who are up for the challenge of The Chef’s Quarter. By using all of the animals we raise, we show them the respect they deserve and ensure that delicious, nutritious (offal has many health benefits) resources don’t go to waste. At Tender Cross, we’re a nose to tail operation.
In addition to all the cuts listed above, the Chef’s Quarter from Tender Cross includes ONE (1) 4 LB package of oxtail cross sections as well as the tongue, cheeks, heart, liver, kidneys, and sweetbreads from the animal.