Trimmings and End Cuts

Beef trimmings are portions of meat that come from less desirable cuts. These are typically removed during the butchering process.  Common sources of beef trimmings include the neck, flank, and shank.  Trimmings can also result from breaking down larger cuts of meat, such as the beef chuck or beef round

End Cuts refer to the outer portions of a larger cut of meat. These areas tend to have different characteristics compared to the center or middle portions.  While end cuts may be less tender, they can still be flavorful and delicious when cooked properly.  Examples of end cuts include the outer edges of a roast or steak.