Beef Forequarter

Tomahawk Steak - Known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.

Shin Bone In - Cut prepared from the lower part of either the front or rear leg.

T Bone Steak - Crosscut from the forward section of the short loin located on the middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both which are desired cuts on their own. A T-shaped bone from the lumbar separates the two pieces.

Sirloin Steak Bone In - Comes from upper middle of the cow & is cut from further back on the sirloin it is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.