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Chuck Roast

Yes
No

Chuck roast is a popular and economical cut of beef, known for its rich, beefy flavor and its ability to become incredibly tender when cooked properly. It originates from the shoulder and neck area of the cow (the chuck primal), which is a well-exercised muscle with a good amount of connective tissue and marbling (intramuscular fat).

Size of Roasts

2#
3#
4#

How Many Chuck Roasts?

A few
Half
All

If not all, remainder will be put into trim

Arm Roast

Yes
No

An arm roast, also known as a chuck arm roast or arm pot roast, is a cut of beef taken from the cow's shoulder area, specifically the chuck primal cut. It is characterized by its round bone in the center and is known for its lean, tender meat and rich beef flavor.

Size of Roasts

2#
3#
4#

Rump Roast

Yes
No

A rump roast is a lean cut of beef from the hindquarters or back end of the cow. It is also known as bottom round roast.

Sirloin Tip Roast

Yes
No

A sirloin tip roast, also known as a round tip roast, is a flavorful but lean cut of beef that comes from the hindquarters, near the sirloin. Braise or use in stew to break down its fibers and keep it tender.

Short Loin

NY Strip/Tenderloin (Boneless)
T-Bone/Porterhouse (Bone-In)
Put into Burger

The short loin is a primal cut of beef located towards the back of the cow, nestled between the rib and sirloin sections. It is renowned for its tenderness and flavor because it comes from a part of the cow that doesn't get much exercise.

How Many Steaks Per Package?

2
4

Thickness of Steaks

3/4 of an inch
1 inch
1.25 inches

Tenderloin Cut at 2 inches

Short Loin on First Half of Cow

T-Bone/Porterhouse
NY Strip/Tenderloin
Put into Burger

How Many Steaks Per Package?

2
4

Thickness of Steaks

3/4 of an inch
1 inch
1.25 inches

Short Loin on Second Half of Cow

T-Bone/Porterhouse
NY Strip/Tenderloin
Put into Burger

Thickness of Steaks

3/4 of an inch
1 inch
1.25 inches

How Many Steaks Per Package?

2
4

Sirloin Steaks

Yes
No

Sirloin steaks are a popular cut of beef, known for their balance of flavor and tenderness, and are typically cut from the sirloin portion of the cow. They are a good choice for grilling or pan-searing, and can be a more economical option compared to other steaks like ribeye.

Thickness of Steaks

3/4 of an inch
1 inch
1.25 inches

Round Steak

Cut in Steaks (1/2 Steak per Pack)
Stew Meat (1# Packs)
No (Trim)

Round steak is a cut of beef taken from the round primal, the rear leg of the cow. It's known for being a lean and flavorful, but also a tougher cut of meat.

Thickness of Steaks

3/4 of an inch
1 inch
1.25 inches

How Many Pounds of Stew Meat?

5#
10#
15#

Rib Loin

Ribeye Steaks (Boneless)
Rib Steaks (Bone-In)
Put into Burger

A ribeye loin is a cut of beef from the rib section, specifically from between the 6th and 12th ribs. It's known for its rich flavor, tenderness, and marbling. It's the source of both ribeye steaks and prime rib roasts.

Thickness of Steaks

3/4 of an inch
1 inch
1.25 inches

How Many Steaks Per Package?

2
4

Soup Bones

Yes
No

Soup Bones are taken from the neck and leg of the cow. This cut includes meat, bone, and marrow. Braise for best results.

Short Ribs

Plate Cross Cut
Regular Portion Cut

Short ribs are a cut of beef taken from the plate and rib sections. They're known for their rich, beefy flavor and tenderness, particularly when slow-cooked or braised.

Brisket

Yes
No

Brisket is a popular cut of meat from the breast or lower chest. It is one of the nine primal beef cuts and a well-known barbecue staple, particularly in Texas-style BBQ. Low and slow in a smoker is the way to go.

Bavette Roast

Cut into Skirt Steak
Leave Whole
Put into Burger

Bavette steak, also known as flap steak, is a flavorful and tender cut of beef, particularly known for its rich, beefy flavor and unique texture due to its muscle fibers. It comes from the bottom sirloin area of the cow, specifically near the abdominal muscles. Bavette is similar to flank steak but is generally thicker and more marbled.

Tri-Tip Roast

Yes
No

A tri-tip roast is a cut of beef from the bottom sirloin, known for its triangular shape and rich, beefy flavor. It's a popular choice for grilling and roasting, particularly in California where it's also known as the California cut or Santa Maria steak.

Flat Iron Steaks

Yes
No

*If yes, it will interfere with Chuck Roast shape. However, you will still receive both. Flat iron steak, also known as top blade steak, is a flavorful and relatively tender cut of beef from the shoulder (chuck) of the cow. It's known for its rich, beefy flavor and good marbling. Flat iron steak is a great option for grilling, broiling, or pan-searing.

Flank Steak

Yes
No

Flank steak is a lean, flavorful cut of beef from the abdominal muscles of a cow. It is often used for grilling, broiling, stir-fries, fajitas, stews, and casseroles. This cut is also known as London Broil, particularly in some regions.

Skirt Steak

Yes
No

Skirt steak is a flavorful but sometimes tough cut of beef that comes from the diaphragm muscle of the cow. It's long, thin, and has a visible grain running across its width. There are two types: inside skirt and outside skirt, with outside skirt generally being more tender. Skirt steak is prized for its rich, beefy flavor.

Ground Beef

Fatty Grind (Keep Fat On)
Lean Grind (Trim Fat Off)

Ground beef, also known as hamburger meat or minced beef, is finely chopped beef used in a wide variety of dishes. It is one of the most popular protein sources in the United States due to its versatility and affordability compared to other cuts of beef.

How Many Pounds per Pack?

1#
2#
3#

Patties

Yes
No

Patties for the grill. Formed in circles.

Patty Size

1/2# patties
1/3# patties
1/4# patties

Patties per Pack

4
6
8

How Many Pounds of Patties?

10 lbs
20 lbs
30 lbs

Fat Trimmings

Yes
No

Can be used for tallow.

Bones

Yes
No

Knuckle bones for stock, marrow bones as a spread, or doggie chews :)

Added Value Products Here is the list of added value products we can make your beef into. These products would be taken from burger and made into these products. 15# minimum per choice.

Organs

Liver
Heart
Tongue
Oxtail
Suet Fat
None

Those who order larger quantities will have access to these before those who order smaller quantities as there is only one these items per cow

Special Requests

Pork Shoulder

Keep Whole
Pork Steaks
Put into Trim

Pork shoulder is a popular and economical cut of meat from the pig's front leg area. It is known for its rich flavor and versatility in various cooking methods.

Thickness of Steaks

3/4 of an inch
1 inch
1.25 inches

Ham

Fresh Whole
Cured & Smoked
Put into Trim

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Ham is made around the world, including a number of regional specialties.

Ham Style

Keep Whole
Cut in Half
Cut into Steaks

Thickness of Steaks

3/4 of an inch
1 inch
1.25 inches

Belly

Leave Whole
Cut into Chunks
Cut into Side Pork
Bacon Please!
Put into Trim

Pork belly is a boneless, fatty cut of pork from the belly of a pig. Pork belly is particularly popular in many cuisines such as American, British, Swedish, Danish, Norwegian, Polish, Hispanic, Filipino, Chinese, Korean, Vietnamese, and Thai cuisine.

Sliced Bacon

Regular
Thick Cut

How Big of Packages?

1#
2#

How Big of Chunks?

2#
3#
4#

Center Cut Loin

Boneless Chops
Bone-In Chops
Pork Loin Roasts
Smoked Whole Loin

A center-cut loin refers to the most tender and evenly shaped section of a boneless pork loin, ideal for roasting or slicing into chops. This cut is known for its mild flavor and lean, tender texture, making it a versatile choice for various cooking methods.

Thickness of Steaks

3/4 of an inch
1 inch
1.25 inches

How Big of Roasts?

2#
3#
4#

Pork Tenderloin

Yes
Put into Trim

Hocks & Shanks

Yes
Put into Trim
Smoked Hocks

Country Style Ribs

Yes
Put into Trim

Baby Back Ribs

Yes
Put into Trim

Baby back ribs, also known as loin ribs or pork loin back ribs, are a popular cut of pork ribs that come from the upper rib cage of a pig, near the backbone.

Spare Ribs

Yes
Put into Trim

Spare ribs, also known as side ribs, are a flavorful cut of pork from the belly and breastbone area of the pig. They are characterized by their longer, flatter bones and more substantial meat-to-bone ratio compared to baby back ribs

Ground Pork

Lean Grind (Trim Fat Off)
Fatty Grind (Leave Fat On)

How Big of Packages?

1#
2#

Pork Lard

Yes
No

Added Value Products

Original Pork Sausage $2/lb
Maple Pork Sausage $2.50/lb
Italian Pork Sausage $3.50/lb
Original Breakfast Links $6/lb
Maple Breakfast Links $6.50/lb
Original Brats $3.50/lb
Jalapeno Cheddar Brats $4.50/lb
Natural Casing Hot Dogs $6/lb

Pre-Order Bulk - Processing Instructions

Menu

USDA Prime Ribeye

Tax exempt

Customer Reviews

Deer processing starts September 15th...

Deer processing starts September 15th...