Three Reasons To Have A Subprimal Cut In Your Freezer

If you’re not a meat aficionado, you might be wondering what a subprimal cut is in the first place. It all starts with the butchering process. The meat is first divided into large cuts called primals, which are then further divided into subprimals. The subprimal cuts are the ones that can then be cut into steaks, roasts, and other pieces of meat that we’re all familiar with purchasing and eating. If you’ve ever had prime rib for Christmas dinner, that’s a subprimal. Some people feel intimidated by these large cuts of meat, but there’s so many awesome benefits to buying a subprimal cut – and cooking them is easy!

Also Read: The New York Strip: The Goldilocks of Premium Steaks

1. Have Your Steaks Cut Precisely How You Like Them

Do you have a weakness for super thick cut New York strip steaks? Do you love the way that leaving the bone in makes for a juicier steak with more complex flavor? Then you’d probably really appreciate the benefits of having steaks cut according to your preferences. When you have a subprimal, you can cut your own steaks if you feel comfortable, or bring the meat to your local butcher and have them cut it for you. This provides you with an abundance of steaks just the way you like them. Of course, many people also like to roast the entire subprimal all in one piece. You can also partially thaw the subprimal, cut some off for cooking and refreeze the rest for later.

Three Reasons To Have A Subprimal Cut In Your Freezer - Beck & Bulow

2. Your Freezer Will Be Stocked For Any Occasion

In my opinion, there’s few better feelings than having a freezer stocked full of quality meat. Having a subprimal of meat stored in your home will give you the peace of mind of knowing that you have plenty of delicious, nutrient-dense meat on hand to feed yourself and your loved ones. And when it comes to special occasions, subprimals are the perfect centerpiece for any meal. Whether you choose a bone-in prime rib, a whole tenderloin or one of our other subprimal cuts, these amazing pieces of meat create meals to remember.

Also Read: Bison Tomahawk Steaks: Our Most Sought After Cut Of Meat

Three Reasons To Have A Subprimal Cut In Your Freezer - Beck & Bulow

3. Subprimals Save Money On Premium Cuts Of Meat

Just like when you buy anything in bulk, purchasing a subprimal will save you money compared with buying individual steaks. What could be better than getting a deal on premium cuts like tenderloin, ribeyes or New York strips? It’s a more economical way to enjoy the cuts of meat you love the most. Better yet, they’re more environmentally friendly with less packaging. If you don’t want the whole subprimal cut for yourself, they can be a great way to purchase meat in bulk and share with friends.

Three Reasons To Have A Subprimal Cut In Your Freezer - Beck & Bulow

We offer subprimal cuts of pasture raised bison and American Wagyu beef, raised on our 5,000 acre ranch in Northern New Mexico. We provide the following selections, dependent

on availability: tenderloins, New York strip subprimals, boneless ribeye subprimals and bone-in ribeye subprimals (prime rib). If you don’t see the one you’re looking for available on our website, give us a call and we’ll let you know when we can get it for you.

Also Read: King Of Steaks: The Flavorful And Juicy Ribeye + Recipe

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 5,000 beautiful acres here in New Mexico. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on the same ranch as our bison. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

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