Beef Cutting Information

A couple of weeks before the beef goes to the butcher we will send you a form to fill out for cutting instructions. You have about a week to fill it out and it has similar information to this page. Please take the time to read all the information below as it will help you get what is best for your family. It can be a bit overwhelming the first time you order so we have done our best to explain everything. If you still have questions we will be happy to answer them for you.

We Charge $4.75/lb based on hung weight. Hung Weight is the weight of the beef after it has been killed but before it is butchered into individual pieces. So roughly the hung weight of a quarter beef is 130-180 pounds but the actual amount of meat you will get is 90-120 pounds because of the lost weight of the bone, fat, skin ect. This is the standard way of pricing beef sold in quarter.

General Information -Below information is based on purchasing a quarter beef.

  • Ground beef comes in 1 lb packs in plastic.

  • Stewing beef comes in 1 pound packs

  • Steaks come in 2 per pack, cut 3/4 inch thick. (Sirloin and round steaks are 1 per pack because they are bigger.) If you want your steaks cut differently you can let us know under "comments" on our ordering form.

  • Roasts will be approx 3lbs, bone out, well trimmed of fat. If you want your roasts cut differently you can let us know under "comments" on the ordering form

  • If you want anything that you don't see on our order form you can just ask about it under "comments"


We offer people a "standard cut", or you can pick and choose each cut.

Standard cut

  1. 20-30 grilling steaks (striploin, tenderloin, rib eye, sirloin), various sizes. ¾ inch thick.

  2. 4-6 sirloin tip steaks. 3/4 inch thick

  3. 5 roasts (round, eye of round, rump). 3lbs each, bone out.

  4. 30-40lbs of ground beef, 1lb packs.

  5. 12lbs of hamburger patties, 5oz each.

  6. 6lbs of stewing beef, 1lb packs

  7. No soup bones or organs.


Ground

  • Anything that you don’t get cut into steaks or roasts, gets put as “ground” on our order form. Added to that is all the trimmings of the beef. Together, out of that meat, you can pick how many packs of stewing beef (obviously not ground, but into nice stewing cubes) or you can pick how many 12lb boxes of hamburger patties you want. After that, all the rest of that beef is put into 1 pound packs of ground beef. Most people want a lot of ground beef since it can be added into so many dishes. It will likely seem like a lot of ground beef when you get your beef, but we find most customers run out of ground beef first. * It is important to know that even if you ordered all roasts and steaks, you would still get 20-30lbs of ground due to all the trim.

Stewing beef

  • Nice little cubes of beef for stews of slow cooking. Comes in one pound packs.


Hamburger patties

  • You can choose 0, 1 or 2 boxes of 12 pounds of hamburger patties. Each patty is deliciously seasoned and weighs 5 oz.


Individual Beef Cuts - The primal cuts are the large chunks the beef is initially cut into (loin, rib, shoulder, rump ect...). Below is a description of each primal cut and the options you can get it made into . You can only choose one option per primal cut.

Loin

This is the most tender part of the animal and where the best cuts come from. Your gourmet steaks come from the loin. You can choose from T-bone steaks, or get separate striploin and tenderloin steaks. The T-bone is actually the striploin and tenderloin steak held together by the “T-bone”. You can’t go wrong with either choice.

  • Striploin and tenderloin steaks(8-10 striploin and 6-8 small tenderloin steaks)

  • T-bone steaks (8-10 steaks)


Rib

This is also very tender and delicious beef. Most people get this primal cut into rib eye steaks because they are great grilling steaks. A few people will pick the prime rib roast. This roast has lots of marbling throughout and is a real show stopper for a Sunday dinner.

  • Rib eye steaks (6-8 bone out steaks. Different than rib steaks that have the bone/fat surrounding the ribeye)

  • Prime rib roasts (2-3 roasts, 3-4 lbs each, or cut to what size you want)


Sirloin

This is also very tender and almost all our customers get this into steaks. They will come as 1 per pack because they are a much larger steak. There is the option to get it as a roast, which is a lovely roast. But make sure you actually “roast” it as it would be a waste to slow cook or braise it.

  • Sirloin Steaks (3-4 large steaks. 1-2lbs each)

  • Sirloin Roast (2 roasts, 3lbs each)


Sirloin tip

The sirloin tip is actually part of the round (confusing enough?). So it is a bit tougher and leaner than the loin and rib sections. This makes a great roast that you can either dry roast (not past medium rare and make sure you thin slice) or you can braise or slow cook it. The steaks are perfect looking small steaks and if you are wanting a few more steaks in your order, these are the ones to get. However they are not as tender as the steaks above, but if you marinade them and don’t overcook them then they are tasty.

  • Roasts (2 roasts, 2-3lbs each)

  • Steaks(marinating) (5-6 steaks)


Round

This is tougher and leaner part of the beef. Most people get it into roasts, which you would braise or throw in the slow cooker. There is an option for Steaks that you would want to slow cook or marinade. You can also get it into “fast fry steaks” which are very thinly sliced to fry quickly. They are great for stir fry's, salads or fajitas.

  • Roasts (2 roasts, 3-4lbs each)

  • Steaks (5-7 large steaks 1-2lbs each)

  • Fast fry steaks (small packs of thinly sliced steaks) (6-8lbs, 1lb packs)


Rump

This is a tougher and leaner part of the beef. It is almost always cut into a roast. It is a lovely pot roast that should be braised or slow cooked.

  • Roast (2 roasts, 3-4lbs each)

  • Ground


Eye of Round

This is a tougher and leaner part of the beef. It is a perfect looking roast but don’t let that fool you. You will want to braise or slow cook it.

  • Roast (1 roast, 3lbs)

  • Ground


The Next Cuts are all the poorer cuts of the beef and are typically put into Ground (which includes your hamburger Patties and you can also specify how many packs of stewing beef you want). If cooked properly some of these cuts are delicious and impressive to serve. That being said you have to understand how to properly cook them so that you don’t end up with a piece of meat that no one wants to eat.


Shoulder (chuck)

Most people just grind this up. As a roast you would slow cook or braise it. If you want to have “pulled beef” on a bun this is a good roast to pick as it has lots of fat throughout it to tenderize it as it is slow cooked.

  • Ground

  • Roasts (2 large roasts, 3-4lbs each)


Short Rib(Blade)

This can be confusing as this is part of the shoulder and our butcher calls it the short rib roast. Not to be confused with braising ribs (which is what some people call short ribs). Most people just grind this up. As a roast you would slow cook or braise it. If you want to have “pulled beef” on a bun this is a good roast to pick as it has lots of fat throughout it to tenderize it as it is slow cooked

  • Ground

  • Roasts (2 large roasts, 3-4lbs each)


Beef Ribs (braising ribs, often called short ribs))

Most people just grind this up. These are your shorter ribs that are cut in cross sections. They are for braising or slow cooking and are delicious when cooked right!

  • Ground

  • Individual ribs (2- 3lbs)


Brisket

Don’t be fooled by cooking shows. The brisket is a tough piece of meat. If you have a smoker or want to cook it low and slow on the bbq for hours it can be delicious and very impressive to serve. It comes as a big slab (for a lack of better word), or you can get it as small rolled roasts.

  • Ground

  • Brisket (whole, flat) (4-5lbs)

  • Brisket (small roasts)


Flank

There is an option for steak. Be very careful to properly marinate and do not overcook them.

  • Ground

  • Steak (1 thin, large steak)


Skirt

There is an option for steaks. Be very careful to properly marinate and do not overcook them.

  • Ground

  • Steak(1 thin, large steak)


Shank

The shank is cut into cross sections that can be braised.

  • Ground

  • Cross sections


Lastly there are bones and Organs. Most people don’t want any of these. However some people make specialty dishes out of them or feed them to their dogs! You can choose whatever you want from the options.

  • Soup Bones (1-2 bags)

  • Tongue

  • Heart

  • Liver