Whole Custom Beef

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Chuck

Chuck Roll*

Chuck-eye Roasts

Grind

The chuck-eye roast is a tender and savory roast. It can be cut into steaks that are great for grilling.

Shoulder Clod*

Chuck Roasts

Grind

The chuck roast is best known as a pot roast because it has a higher fat content than other roasts. This cut is great cooked low and slow in a crock pot.

Flatiron*

Steaks

Grind

The flatiron steak is a well-marbled and extremely flavorful tender steak.

Mock Tender*

Roast

Grind

The mock tender roast is a leaner roast which requires slow cooking to tenderize.

Other

Brisket Flat

Short Ribs

Soup Bones

- Check if desired; otherwise it becomes ground beef. Brisket - one of the best slow cooking barbecue meats. Short Ribs - richly marbled with deep beefy flavor. Soup Bones - meaty soup bones make hearty soups.

Rib

Boneless Rib

Rib-eye Steaks

Prime Rib Roast

This cut has a rich, beefy flavor which is juicy and tender with generous marbling throughout. Rib-eye steaks and/or Rib Roast without the bones.

- OR -

Bone-in Rib

Rib-eye Steaks

Prime Rib Roast

This cut has a rich, beefy flavor which is juicy and tender with generous marbling throughout. Rib-eye steaks and/or Rib Roast with the bones.

Plus

Other

Skirt Steak

Short Ribs

- Check if desired; otherwise it becomes ground beef - Skirt Steak has an intense beefy flavor and generally cooked quickly on high heat, making it a great quick meal.

Roast Size:

4 lb

5 lb

6 lb

7 lb

8 lb

Note: The larger your roast, the few steaks you will have.

Roast Size:

4 lb

5 lb

6 lb

7 lb

8 lb

Note: The larger your roast, the few steaks you will have.

Loin

Strip Loin & Tenderloin

New York Strip Steaks and Tenderloin Steaks

These steaks are succulent and tender with a melt in your mouth texture - especially the tenderloin.

- OR -

Short Loin

T - Bone Steaks

This cut contains a strip of the top loin and a portion of tenderloin, both desired cuts on their own to combine for a satisfying and mouthwatering taste.

Plus

Bottom Sirloin

Tri-Trip Roast

Flap

The tri-tip roast is rich in flavor and naturally lean making it a good choice. The flap is excellent when cooked as steak tips.

Top Sirloin

Steaks

Picanha Steak

These cuts are moderately tender, juicy, and delicious. They cook well with sauces and marinades.

Other

Flank Steak

Flank Steak is a versatile cut and tastes great as fajitas meat.

Round

Inside*

Tenderized Cube Steak

Grind

This cut is also known as minute steak. It is a flattened and pre-tenderized steak that packs plenty of taste.

Bottom Roast*

Roasts

Grind

This cut is a tougher cut with a lot of connective tissue, but offers excellent flavor when cooked low and slow.

Other

Stew Meat (2lbs)

Stew Meat (3lbs)

Stew Meat (4lbs)

- Check if desired; otherwise it becomes ground beef - Brisket cut makes awesome smoked BBQ. Soup Bones make a hearty beef stew.

Butcher Instructions

Steak Thickness*

.75 Inch

1.00 Inch

1.25 Inch

1.50 Inch

1.75 Inch

Choose how thick you want your steaks cut. 1" is standard.

Ground Beef Package Size*

1.0 lb

1.5 lb

2.0 lb

Choose how many pounds of hamburger per package.

1/4 lb Patties - $1.50/pound extra

3 lbs

6 lbs

9 lbs

12 lbs

- Check if desired. - Patties are packaged 4 patties to package (1 lb).

Variety Meats

Ox Tail

Tongue

Heart

Liver

- Check if desired - Only available if the plant is notified at time of slaughter.

Whole Custom Beef

$1800 Non-refundable Deposit

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Choose Your Cuts

Chuck

Rib

Loin

Round

Butcher Instructions

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