Your Order

If you order ¼ cow we try to give you a sample of parts from all of the cow, not just the rump or the shoulder.  We try and match your order with a similar order and give you cuts as close as we can to the cuts you select.  In order in ensure getting all the cuts you want, you must purchase at least a side.

Regarding special requests…this is your cow! The butcher will do whatever you want, just ask — they are great! Feel free to call them if you have specific questions.

West Gardiner Beef  /  207-724-3378


This area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.

Blade Roast

A cut which lies next to the ribs; more tender than most chuck; makes an excellent roast. Alternatively, the roast can be cut into a rib-eye steak, with meat above and below the bone excellent for stir-fry dishes.

Chuck Steak

A good choice for kabobs if well marinated.

Eye of Round

The round consists of lean meat well suited to long, moist cooking methods.

Top Round

This is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes.

Rump Roast

A very popular cut for pot roast, but can also be roasted at low temperatures.


Tender and flavorful ribs can be cooked any number of ways; roasted, sautéed, pan-fried, broiled, or grilled.

Rib Roast

Known as a standing rib roast (bone left in), or without the bone for convenient slicing. Excellent when dry roasted.

Rib Steak

Also cut from the rib section, these tender steaks can be bone-in or as boneless rib-eye


This meat is lean, muscular and very flavorful. Flank is primarily used for flank steaks. It can also be used for kabobs.

Flank Steak

This steak has a great flavor, and should be sliced thin against the grain for maximum chew-ability. Use to make the classic London broil.

Short Loin

This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan-fried, broiled, pan-broiled or grilled.

Information from:

Porterhouse Steak

A very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and strip steak. The tenderloin is often served separately as filet mignon.

T-bone Steak

Cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried.


Often considered the tenderest cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon.


These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling.

Sirloin Steaks

These steaks are available in a variety of boneless and bone-in steaks.

Sirloin Tip Roast

Excellent when dry roasted or marinated.

Short Plate

This section is best used for stew meat, where its rich, beefy flavor can be appreciated.


Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.

Fore shank

Excellent stew meat.

Brisket First Cut

A leaner cut of the brisket, for those who want the flavor but not the fat of a brisket pot roast.

Brisket Front Cut

Fork tender and succulent.

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