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Overview
Overview
We want to make sure you get what you and your family needs most! Let's look at what we can do for you.
We want to make sure you get what you and your family needs most! Let's look at what we can do for you.
Cuts Available- These prices are estimates and are subject to change.
Cuts Available- These prices are estimates and are subject to change.
Wholesale:
Wholesale:
Offered in half and whole portions at $8/lb.
Offered in half and whole portions at $8/lb.
Market pricing:
Market pricing:
Ground Beef 80/20 | $15/lb.
Ground Beef 80/20 | $15/lb.
Ribeye | $40/lb.
Ribeye | $40/lb.
Flank | $20/lb.
Flank | $20/lb.
T-Bone | $40/lb.
T-Bone | $40/lb.
Round Roast | $22/lb.
Round Roast | $22/lb.
Chuck Roast | $18/lb.
Chuck Roast | $18/lb.
Short Ribs | 20/lb.
Short Ribs | 20/lb.
Sirloin | $32/lb.
Sirloin | $32/lb.
Dog Bones | 5$/lb.
Dog Bones | 5$/lb.
Meat Cuts Information
Meat Cuts Information
CHUCK SECTION – The chuck is a large section of meat that most often is ground into ground beef, or you can opt get 4 to 5 roasts including shoulder roasts which are good in the slow cooker. Also, in the chuck section are short ribs– which can be left on the bone or set them aside to grind the meat portion. Any trim or remaining meat is held for grinding.
RIB SECTION – The high-quality steaks and rib roast comes from this section and there are many options for this section of meat. If you wish, you can leave the rib section as one big roast, cut it into 2 or 3 roast sections, or have it removed from the bones altogether. If you aren’t a family that eats prime rib often, you might want to cut this section into steaks (which is where rib steak comes from); otherwise, you can request to have one roast only and cut the rest into steaks.
TENDERLOIN & SHORT LOIN SECTION – The short loin produces some of the best steaks from a beef. Those cuts can include: T-bone steak, Porterhouse, NY Strip and/or filet mignon. Keep in mind: if you want the whole tenderloin as a separate roast, you cannot get T-bones or Porterhouse because those cuts use the tenderloin on one side of the bone and the NY strip on the other. So, you choose to get filet mignon and NY Strip OR T-bones and Porterhouse. You get about 10 steaks per side, but this depends on the thickness in which you like your steaks cut.
SIRLOIN SECTION – If you decide to have the sirloin cut into steaks, you will receive a variety bone-in steaks, as well as a few boneless. The tri-tip roast comes from this area, which is great on the grill or smoker. You may also opt to grind the sirloin into ground beef. We tend to do an 80/20 split on our ground beef as we've seen that fat-to-lean ratio is best for burgers.
CHUCK SECTION – The chuck is a large section of meat that most often is ground into ground beef, or you can opt get 4 to 5 roasts including shoulder roasts which are good in the slow cooker. Also, in the chuck section are short ribs– which can be left on the bone or set them aside to grind the meat portion. Any trim or remaining meat is held for grinding.
RIB SECTION – The high-quality steaks and rib roast comes from this section and there are many options for this section of meat. If you wish, you can leave the rib section as one big roast, cut it into 2 or 3 roast sections, or have it removed from the bones altogether. If you aren’t a family that eats prime rib often, you might want to cut this section into steaks (which is where rib steak comes from); otherwise, you can request to have one roast only and cut the rest into steaks.
TENDERLOIN & SHORT LOIN SECTION – The short loin produces some of the best steaks from a beef. Those cuts can include: T-bone steak, Porterhouse, NY Strip and/or filet mignon. Keep in mind: if you want the whole tenderloin as a separate roast, you cannot get T-bones or Porterhouse because those cuts use the tenderloin on one side of the bone and the NY strip on the other. So, you choose to get filet mignon and NY Strip OR T-bones and Porterhouse. You get about 10 steaks per side, but this depends on the thickness in which you like your steaks cut.
SIRLOIN SECTION – If you decide to have the sirloin cut into steaks, you will receive a variety bone-in steaks, as well as a few boneless. The tri-tip roast comes from this area, which is great on the grill or smoker. You may also opt to grind the sirloin into ground beef. We tend to do an 80/20 split on our ground beef as we've seen that fat-to-lean ratio is best for burgers.
ROUND SECTION – This is a large section of beef. Eye of the round roast comes from this section and is lean- typically kept as a whole roast. The top round can be cut into roasts or made into ground beef. The bottom round can be cut into roasts for the slow cooker or ground, depending on preference, which leaves the rump which can be ground or boned out, rolled, and tied into a rump roast.
STEW MEAT AND GROUND BEEF – In the cutting process there will always be pieces of meat that are still good and they can be chopped into smaller pieces for stew meat. If you want stew meat, make sure to note how big you want your packages to be; otherwise, it will be added to the ground beef instead. Make sure to tell us how many pounds of meat you want per package.
OTHER DETAILS – All of your meat will be vacuum sealed & labeled accordingly. We encourage you to use the special instruction lines on the order form to describe how you want your meat processed. We will make the assumption that if you don’t wish to have all roasts possible in a section that the balance will be processed as ground beef. Please feel free to reach out to us if you have any questions, and we will help you through the process to best fit your family’s needs.
ROUND SECTION – This is a large section of beef. Eye of the round roast comes from this section and is lean- typically kept as a whole roast. The top round can be cut into roasts or made into ground beef. The bottom round can be cut into roasts for the slow cooker or ground, depending on preference, which leaves the rump which can be ground or boned out, rolled, and tied into a rump roast.
STEW MEAT AND GROUND BEEF – In the cutting process there will always be pieces of meat that are still good and they can be chopped into smaller pieces for stew meat. If you want stew meat, make sure to note how big you want your packages to be; otherwise, it will be added to the ground beef instead. Make sure to tell us how many pounds of meat you want per package.
OTHER DETAILS – All of your meat will be vacuum sealed & labeled accordingly. We encourage you to use the special instruction lines on the order form to describe how you want your meat processed. We will make the assumption that if you don’t wish to have all roasts possible in a section that the balance will be processed as ground beef. Please feel free to reach out to us if you have any questions, and we will help you through the process to best fit your family’s needs.
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