Butcher Form

When processing a 1/4 beef we have aged it 2-3 weeks. This includes all costs of packaging and cut to your specifications. Once you place a deposit on your bulk order, we will contact you to customize your cuts to your specifications. This form will give you an idea of what cuts are available in a 1/4 beef (if you are ordering a 1/2 beef this would double and for a Whole beef this would be quadrupled).

~ Rib Steaks OR Ribeye OR Prime Rib Roast

~Pot Roasts (arm roasts, chuck roast) Can be cut into a few into chuck steaks OR add it to your Ground Beef if you don't like roast.

~Soup Bones AND Beef Stew Meat

~Ground Beef (APPROXIMATELY 80% Lean)

~ Rump Roast

~ Sirloin Tip Roast OR Sandwich Steaks sliced very thin

~Round Steak OR Cubed Steak OR Swiss Steak (OR can also be added to your Ground Beef)

~Sirloin Steaks

~Boneless Sirloin Steaks

~Porterhouse Steaks

~T-Bone Steaks

~The meat trimmings will amount to APPROXIMATELY 30 pounds of Ground Beef. You choose: 1#, 1.5#, 2#, OR 3# pkgs OR can be made into patties

OPTIONAL ITEMS MAY INCLUDE: Flank Steak, Skirt Steak, Brisket, Beef Liver, Beef Heart, Beef Tongue, and Oxtail

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