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 a side of beef.

General Information

  • 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 3 lbs, 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 to get 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. 7 roasts(sirloin tip, round, eye of round, rump), 3-4 lbs, bone out.

  3. 30-40 lbs of ground beef, 1 lb packs.

  4. 12 lbs of hamburger patties, 5 oz each.

  5. 6 lbs of stewing beef, 1 lb packs

  6. 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 12 lb boxes of hamburger patties you want. After that, all the rest of the meat 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.

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. All your gourmet steaks come from the loin. You can choose from t-bone steaks, or get seperate 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

  • t-bone 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

  • Prime rib roasts


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

  • Sirloin Roast


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. 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

  • Steaks(marinading)


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

  • Steaks (marinading)

  • Fast fry


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

  • 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

  • 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 tenderlize it as it is slow cooked.

  • Ground

  • roasts

  • Short Rib (blade)


Short Rib(Blade)

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 tenderlize it as it is slow cooked

  • Ground

  • Roasts


Beef Ribs (braising ribs)

Most people just grind this up. These are your shorter ribs that are cut individually and not a rack. They are for braising or slow cooking.

  • Ground

  • Individual ribs


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)

  • Ground

  • Brisket (whole, flat)

  • Brisket (small roasts)


Flank

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

  • Ground

  • Steak


Skirt

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

  • Ground

  • 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

  • Tongue

  • Heart

  • Liver