Missouri Grass Fed Beef

Palme Acres Farms

Beef Cut Guide

All of our beef is processed at a USDA and/or a State of Missouri inspected facility.

Buying direct from the farm may be a bit daunting for the first time buyer, but we promise to make the process as easy and stress free as possible. We sell our beef in whole or half beef quantities, to help you better understand what that means please read the following breakdown:

  • We raise our cattle so that the market weight is between 1,000 and 1,300 lbs.
  • Rail weight (hanging weight) is normally 70% of the market weight.
  • Actual take home weight should be 70-75% of the rail weight, depending on breed, bone mass, etc.
  • Some producers like to claim that their cattle yield 90-95% of their live weight in rail and/or take home weight; don’t be fooled, those numbers are not possible and they know it.

In order to help you with your purchase, we have the following image that will show you where each cut comes from as well as a downloadable cut chart with recommended cooking methods for each cut:


Beef Cut Chart

One of the wonderful advantages of purchasing your beef from us is you get to choose the various cuts your meat comes in: Roasts, stew, steaks, brisket, etc. You may also specify the thickness you would like for your steaks as well as the number per package. We will provide you with a cut sheet to specify your selections approximately 30 days before your order is ready.

The following information will help you determine the various cut
s and options you have:

  • Chuck:
    1. Roasts
    2. Stew/kabob
    3. Ground beef
  • Arm:
    1. Roasts
    2. Stew/kabob
    3. Ground beef
  • Ribs:
    1. Short Ribs (either Sshort ribs or Ground beef)
    2. Ribeye (steaks or standing rib roasts)
  • Short Loin:
    1. Porterhouse
    2. T-bone
    3. Filet
    4. NY Strip
    5. Whole Strip section
    6. Tenderloin roast
  • Sirloin
    1. Sirloin tip
    2. roasts
    3. Sirloin (steaks and/or roasts)
  • Round:
    1. Rump
    2. Stew/kabob
    3. London Broil
    4. Roasts
    5. Cube steaks
    6. Eye of round steaks
    7. Ground beef
  • Brisket
    1. Whole
    2. Half cut
    3. Ground beef
  • Plate Steak
  • Flank Steak
  • Other Options:
    1. Kabob / Stew meat
    2. Soup meat
    3. Soup bones

When your ready for your farm raised, grass fed beef, click on the Ordering Grass Fed Beef link above or drop us an email or call us, we’ll be happy to answer any questions you may have and handle your order.

Packaging: Our processors have different options when it comes to packaging, so if you prefer freezer shrink wrapped versus paper, you have that choice.