YOUR BEEF.
YOUR CHOICE.

Beef Processing in North Texas

Processing your beef should be simple, and with us, it is. Windthorst Custom Meat Company provides custom and USDA inspected beef processing for ranchers, cattle producers, livestock owners, and families throughout our North Texas and Southern Oklahoma service area.

Located in Windthorst, Texas, in Archer County, we process cattle for customers filling their family’s freezer as well as ranchers and producers who need USDA inspected beef processing for resale and direct to consumer meat sales. Whether you’re bringing us a steer you raised or one you purchased, our job is to make sure your beef is processed the way you want it, with quality cuts, professional packaging, and straightforward service from start to finish.

Choosing Your Beef Cuts

Every beef is different, and how you have it cut determines what ends up in your freezer. Our beef cut guide walks you through the major primal cuts, where they come from on the animal, and the steaks, roasts, ribs, and other cuts available from each section.

Scroll down to explore your beef processing options and decide how you want your beef cut. If you already know exactly what you want, great. If you need help deciding between cuts, steak thicknesses, roasts, ground beef, or other options, give us a call. We’ll walk you through your cut sheet and help you make choices that work for your family or customers.

PDF Beef Cut Sheet

How Much Freezer Space Do I Need?

One of the first questions people ask when buying a quarter, half, or whole beef is, “How much freezer space will I need?” The good news is that packaged beef takes up less room than you might think.

As a general rule, plan on approximately one cubic foot of freezer space for every 25 pounds of packaged beef. That means a 100-pound quarter beef needs about 4 cubic feet of space, a 200-pound half beef needs about 8 cubic feet, and a 400-pound whole beef needs about 16 cubic feet.

We recommend allowing a little extra room so your freezer isn't packed full and you can easily organize and find the cuts you're looking for. Use the guide below to help choose the right freezer size before bringing your beef home.

Beef Package Approx. Beef Freezer Space Needed Recommended Freezer Size
Quarter Beef 100 lbs About 4 cu. ft. 5 cu. ft.
Half Beef 200 lbs About 8 cu. ft. 10 cu. ft.
Whole Beef 400 lbs About 16 cu. ft. 20 cu. ft.

General rule: Plan on approximately 1 cubic foot of freezer space for every 25 pounds of packaged beef.

How Long Will Beef Last in the Freezer?

Buying beef in bulk means you'll have plenty of steaks, roasts, ground beef, and other cuts on hand, but how long will all that beef actually last in the freezer? When properly packaged and kept continuously frozen, beef can maintain its quality for months.

As a general guide, steaks and roasts can maintain their best quality for 6 to 12 months, while ground beef is best used within about 3 to 4 months. Other cuts, including stew meat, kabobs and beef strips, can generally maintain their best quality for 6 to 12 months in the freezer.

These timeframes are primarily about quality, not an automatic expiration date. Beef that remains continuously frozen at 0°F can remain safe beyond these recommended quality windows, although flavor and texture may gradually decline.

Planning your freezer space and rotating through your beef makes it easy to enjoy your quarter, half, or whole beef throughout the year.

Type of Beef Refrigerator Freezer
Steaks & Roasts 3 to 4 days 6 to 12 months
Stew Meat, Kabobs & Strips 2 to 3 days 6 to 12 months
Ground Beef 1 to 2 days 3 to 4 months
Cooked Beef & Leftovers 3 to 4 days 2 to 3 months

Freezer storage times are recommended for best quality. Beef kept continuously frozen at 0°F can remain safe longer, although quality may decline over time.

Understanding Beef Primal Cuts

Every cut of beef starts with one of the major primal sections of the animal. Understanding where those primal cuts come from can make it much easier to decide how you want your beef processed and what you want in your freezer.

Below, we break down the major beef primal cuts and the steaks, roasts, ribs, and other cuts that can come from each. From the chuck, rib, and loin to the round, brisket, plate, and flank, this guide will help you understand your options before completing your beef cut sheet.

Diagram of a cow with different butchery cuts labeled, highlighting the rib section in gold.

  • A richly marbled steak cut from the heart of the rib section. Known for its tenderness, deep flavor, and beautiful fat distribution. Often boneless, but can also be cut bone-in. Note: Selecting Ribeye Steaks disables the option to purchase a whole Prime Rib roast.

  • A dramatic, bone-in version of the Ribeye with the full rib bone left long and Frenched for presentation. This cut is identical in meat to a Ribeye but includes the full bone for aesthetics and grilling flair. Note: You may choose either Tomahawks or Ribeyes, not both.

  • Also known as a Standing Rib Roast, this is a whole or partial section of the ribeye left intact. It’s an impressive roast, commonly served during holidays and special occasions. Note: If you select a Prime Rib roast, you will not get individual Ribeye or Tomahawk steaks.

  • These are the rib bones that remain after the Ribeye or Prime Rib has been removed. They’re meaty and flavorful, perfect for grilling or slow cooking.
    Note: Back Ribs are available alongside any of the options above.

Illustration of a cow divided into sections labeled as different beef cuts, with the 'Loin' section highlighted in gold.

Loin Primal

The Loin primal runs along the back of the animal behind the Rib and before the Sirloin. It’s one of the most tender areas of the entire carcass and delivers classic steakhouse cuts. However, several of these are mutually exclusive, so you can choose one approach to this section, but not all cuts can be harvested from the same carcass.

  • A boneless steak cut from the short loin. Known for its tenderness and bold beef flavor, this is the classic grilling steak.

    Note: Choosing Strip Steaks means you will not receive T-bones or Porterhouses.

  • The most tender cut of beef. Lean, buttery, and prized for its melt-in-your-mouth texture. Cut into small medallions, it becomes Filet Mignon.

    Note: If you select a full Tenderloin, you will not receive T-bone or Porterhouse steaks, which include a portion of the Tenderloin.

  • A crosscut from the short loin that includes a portion of both the Strip and the Tenderloin, separated by a T-shaped bone. A classic steak that offers two textures in one cut.

    Note: Choosing T-bones uses up part of both the Strip and the Tenderloin.

  • Similar to the T-bone but cut from further back in the loin, where the Tenderloin portion is larger. This is a premium steak that combines the best of both worlds: a full Strip and a generous portion of Tenderloin.

    Note: Porterhouses are an alternative to T-bones and also use both muscle groups.

Diagram of a cow with its different cuts of beef labeled, highlighting the 'Chuck' section in brown.

Rib Primal

The Rib primal is located between the Chuck and the Loin, running along the upper midsection of the animal. This area is known for producing some of the most flavorful and tender cuts of beef thanks to excellent marbling. Many customers choose to prioritize this section for steaks or roasts, but certain choices here are mutually exclusive — meaning you only get one or the other, not both.

CHUCK Primal

The Chuck primal comes from the shoulder area of the animal. It’s a hard-working section, which means it’s rich in flavor and connective tissue. Cuts from the chuck are ideal for slow cooking, braising, or grinding — though several steaks can be pulled from this area if requested. Unlike the Rib and Loin, most chuck cuts are NOT mutually exclusive, giving you a lot of flexibility in how this section is used.

Most customers select a mix of roast and steak cuts from the chuck. Unless you have specific preferences, this primal is typically portioned to balance versatility — yielding both roasts and steaks along with trim for ground beef.

  • A well-marbled, versatile roast that breaks down beautifully in the slow cooker. One of the most common and flavorful options for pot roast or shredded beef.

  • Often called the “poor man’s ribeye,” this steak sits right next to the Rib primal and shares many of the same characteristics. Rich, beefy, and tender when cooked properly.

  • Cut from the top blade muscle, this steak is extremely tender and well-marbled. It’s rectangular, flat, and grills up beautifully.

  • A hidden gem from the underblade section. Well-marbled, relatively tender, and gaining popularity among chefs and home cooks alike.

  • Cut from the upper front leg, the arm roast includes a round bone and is excellent for braising. It yields flavorful, fall-apart-tender beef when slow-cooked.

  • A lean, flavorful cut from the shoulder that can be quite tough despite its name. Best cooked low and slow through braising or slow roasting to break down the connective tissue and develop tenderness.

  • Item description
Diagram of a cow's beef cuts with the chuck section highlighted in gold.

Brisket Primal

The Brisket primal is located beneath the Chuck, along the lower chest of the animal. It’s a well-used muscle, which means it’s tough but packed with connective tissue that turns rich and tender with long, slow cooking. This is a favorite among barbecue lovers and slow-roast cooks alike. The way you choose to break down this section is mutually exclusive — you can go with the whole brisket or divide it into its two main parts.

  • Includes both the flat and point sections. Ideal for smoking, roasting, or braising as one complete piece.
    Note: Choosing the whole brisket means you will not receive the individual Flat or Point cuts.

  • The leaner half of the brisket. Great for neat slicing after smoking or slow cooking.

    Note: Selecting the Flat means the Point will be ground or excluded.

  • The fattier, more marbled end of the brisket. Perfect for shredding or making burnt ends.

    Note: Choosing the Point excludes the Flat.

Diagram of a cow with the different cuts of beef labeled, including round, sirloin, loin, rib, chuck, head, shank, flank, plate, brisket, and another shank.

Round Primal

The Round comes from the hindquarter of the animal — essentially the rump and rear leg. It’s a large, lean primal known for producing economical roasts and steaks. Because this section does a lot of work, it’s not as tender as the Rib or Loin, but it offers great value and versatility when cooked properly. Most cuts from the Round can be included together, with little to no mutual exclusion.

The Round is a great option for customers looking for lean roasts, bulk meals, or meat that works well in freezers and crock pots. Most families opt for a mix of roasts and stew meat from this section.

  • A lean, moderately tender roast that slices well. Often used for London Broil or deli-style roast beef. Great marinated and grilled or slow roasted.

  • Slightly tougher than the top round, but still flavorful. Ideal for pot roast, stew meat, or slicing thin for sandwiches.

  • A very lean, cylindrical roast cut from the center of the round. Best cooked rare and sliced thin. Often used for jerky or roast beef.

  • Also called the knuckle. Cut from the front of the round, this is a lean, flavorful roast that responds well to slow roasting or slicing thin for hot sandwiches.

  • Cut from the upper back end of the Round. Full-flavored but firm, this cut is best braised or cooked low and slow. A classic choice for traditional pot roasts.

Diagram of a cow with labels on different meat cuts, highlighting 'Plate' in the center.

Plate Primal

The Plate primal sits low on the front belly of the animal, just beneath the Rib and in front of the Flank. It’s a flavorful, fatty section that doesn’t get a lot of attention — but it should. While it’s not as tender as cuts from the Loin or Rib, it delivers rich, beefy flavor and is a favorite for slow cooking, grilling, or smoking. Because of how it’s butchered, certain cuts from the Plate are mutually exclusive — you’ll need to choose your priority here.

The Plate is a hidden gem for customers who love deep, beefy flavor — but you’ll need to pick a direction. Skirt steak for fast grilling? Short ribs for braising? Or go big with full Plate ribs for the smoker?

  • A long, thin, well-marbled cut prized for its bold flavor. Popular for fajitas, stir fry, or grilling. Best when marinated and cooked quickly over high heat.


    Note: Choosing Skirt Steak means the rest of the Plate will not be used for ribs.

  • Thick, meaty ribs with excellent marbling. Ideal for braising, smoking, or slow roasting. Often cut into 2–3" bone-in portions.


    Note: Choosing Short Ribs uses up the section that could otherwise be Skirt or Plate Ribs.

  • These are the big, meaty beef ribs you see in traditional barbecue — larger than back ribs and packed with flavor. Also called “dino ribs.”


    Note: If you choose Plate Ribs, you won’t receive Skirt Steak or Short Ribs.

  • If you don’t want to keep any of the Plate cuts whole, we can cube this section into stew meat. It’s rich and flavorful, perfect for long simmers.

  • The Plate is one of the best sections to add to your ground beef. It provides excellent fat content and deep flavor — especially useful if you’re grinding leaner primals like the Round.

Diagram of a cow with labeled meat cuts, highlighting the flank in brown.

Flank Primal

The Flank primal comes from the lower belly of the animal, just behind the Plate and in front of the Round. It’s a small section with only one primary cut — but it’s a popular one. Flank Steak is known for its long grain, bold flavor, and lean profile. It’s versatile, quick-cooking, and a favorite for marinades.

Simple, straightforward, and always in demand.

  • A long, thin, well-marbled cut prized for its bold flavor. Popular for fajitas, stir fry, or grilling. Best when marinated and cooked quickly over high heat.


    Note: Choosing Skirt Steak means the rest of the Plate will not be used for ribs.

  • Thick, meaty ribs with excellent marbling. Ideal for braising, smoking, or slow roasting. Often cut into 2–3" bone-in portions.


    Note: Choosing Short Ribs uses up the section that could otherwise be Skirt or Plate Ribs.

  • These are the big, meaty beef ribs you see in traditional barbecue — larger than back ribs and packed with flavor. Also called “dino ribs.”


    Note: If you choose Plate Ribs, you won’t receive Skirt Steak or Short Ribs.

  • If you don’t plan to use the Flank as a steak, we can cube it for stew meat. It’s lean but flavorful and works well in slow-cooked dishes.

  • Flank can also be ground if you’d rather skip the steak entirely. It’s a lean addition to your burger blend and balances well with fattier trim.

A diagram of a cow's cut of beef with sections labeled, highlighting 'Shank' in the front and back legs.

Shank Primal

The Shank primal comes from the legs of the animal — both front and rear — just below the Chuck and Round. It’s made up of tough, sinewy muscle that’s packed with connective tissue and bone marrow. While not tender by nature, it transforms into rich, velvety meat when braised low and slow. It’s also one of the most economical cuts on the animal.

The Shank is often overlooked but delivers deep flavor and richness in stews, soups, and broths. It's also an excellent choice for customers who want to make use of every part of the animal.

  • Sliced sections of the leg bone, each containing a round bone center with marrow and a ring of dense meat around it. Best known for use in Osso Buco, beef barley soup, or any dish that benefits from long simmering.

    Note: There are no mutual exclusions here — you’ll typically receive 1–2 cross-cut pieces per quarter depending on how the animal is processed.

  • If you prefer not to use the Shank as cross-cut bone-in pieces, we can cube the meat for stew. This option still delivers rich flavor and is perfect for slow braising.

  • If you'd rather add the shank to your ground beef total, we can trim and grind it instead. This is a great way to increase your burger yield while using every part of the animal.