That really depends on what you are asking for. We are set up to do the cuts that are on the cut list. We do accommodate reasonable special requests that will be mostly addressed here.

Yes, just submit two 1/2 beef cutting instructions. We only process half a beef at a time and can cut each half differently

This answer is subject to the size of the beef. On average:

2 skirt

1 flank

3 rump roasts

14 - 16 sirloin tip steaks, or 2 roasts

1 - 2 eye of round roasts, depending on if you want small or large roasts

2 bottom round roasts 

3 - 4 top round roasts / 4 - 5 London broil / 7 - 9 top round steaks / 6 - 7 packages of cube steak

7 - 8 top sirloin steaks, depends on the beef size.

There are 13 ribs on a half a beef, so approximately:

13 New York or T-bones

13 Rib steaks, or prime rib roast quantity depending on size requested. 

(This varies a bit depending on size, could be 12-14 steaks).

4-6 packages of tenderloin steaks, if NY/tenderloin is selected. 

If Tbone is selected, then 1 package. 

1 brisket 

1 bag of dog/knuckle bones

4 - 6 packages of soup bones

10 - 12 lbs stew 

5 - 6 packages of short ribs 

3 arm roasts

3 - 4 cross rib roasts 

6 - 10 chuck roasts or 12 - 14 chuck steaks, depending on the size of the beef and if small or large roast size is selected.

No. Either you keep all the chuck roasts or grind them all.

Yes, those would be the three roasts in the chuck. They are all great roasts.

It is a roast from the chest/shoulder area. It is the most tender of the three different chuck area roasts. It makes a wonderful pot roast or sous vide, cook low and slow, and sliced thin for sandwiches.

1” is standard. If you would like them more or less thick, just ask in the comment box.

Two, unless there is an odd number, then the largest one is in its own package.

Tenderloin steaks can end up three or four to a package to make equally size packages.

Not at this time. We are not set up to do that.

A porterhouse steak has at least 1.25” of the tenderloin on it. The porterhouse is from the rear of the short loin, T bones are from the front.

We package and label these all the same, but our packaging is see-through, and you can easily identify the size of the steak just by looking at it.

Yes, request it in the comment box.

Yes, request it in the comment box.

Yes, request it in the comment box.

No. We currently do not have a slicer, so it is just done by hand here if requested. Currently, I am recommending you just keep the roast whole and slice it to your desired thickness at home.

Yes, but you sacrifice your short ribs for that.

Yes, request it in the comment box.

Yes.

Yes, request it in the comment box.

Yes, request it in the comment box.

Yes.

Yes, but there is only one per entire beef, so for sure if you purchase a whole beef you can request these. Otherwise it is dependent on what the other half customer would like as well.

We do approximately 10 pounds of stew in one lb packages per half of beef. If you would like more or less than that, request it in the comment box. If you keep all the other cuts, it may be hard to accommodate a request for extra stew meat.

It goes into making more ground beef.

Yes, just ask for “Osso bucco” in the comment box, and we will leave more meat on the soup bones.

Yes, just select “soup bones” and “dog bones” and you will get the bones.

We can give you all the knuckle and soup bones off of your portion of the cow.

Dog bones are the knuckle bones, and they come in a big plastic bag. Soup bones are the marrow bones with some meat on them: use them for making bone broth.

No. They are the shape that they are. Soup bones work well to give to smaller dogs for dog bones.

Yes, request it in the comment box.

We give each order a package of the neck bones.

Yes, there can only be two per half of beef. Request it in the comment box.

That needs to be arranged with your farmer directly *before* the day of slaughter. If prearranged, we can package, label, freeze, and store organs for $10 each, but we really prefer you coordinate picking them up from your farmer.

Organs are not part of your hanging weight.

Just to clarify, fat is not tallow until you render it, but if you put ‘package fat’ in the comment box, we will do that.

No, our grinder cannot do that, it would just clog it.

We can do both. If you prefer one over the other, just specify.

If you take your hanging weight and times it by 62%, that is an average weight of your take-home product.

Take that number and times it by 1/3, and that is approximately how much ground beef you will have if you select to keep every single cut. Every cut selected to grind instead of keep adds to the amount of take home hamburger.

These cuts do not come out of the cow shaped like this, and there is trim that turns into the ground beef, which is baseline about 25 - 30% of the take home product.

No. Long story short: your animal’s breed, feed, age, and the cuts selected all compound into determining the fat content of your specific hamburger. As the processor, all we do is cut up the meat to your desired specifications, we do not have the ability to control the hamburger fat content due to variables beyond our control.

No. We follow your provided cutting instructions and then the amount of hamburger you get back is dependent on how many various cuts you keep or grind. We do not know how much hamburger you will get until we are done processing the half of beef and then we package the hamburger. It ends up being the amount that it is, and we do not have control over manipulating that number.

No we do not batch grind beef. We process 1/2 of beef at at time and then package that customer’s ground beef.

We use an automatic stuffer and automatic clipper that packages hamburger in 60 mm wide plastic tubes. There are metal clips so beware to remove the hamburger from the packaging before using the microwave to defrost.

We offer 1, 1.5 or 2 pound hamburger packages.

Actually, yes. Just request it in the comment box.

If I was looking to take home more hamburger than the baseline percentage, I would grind the cuts that come out of the round and rump. These are the more tough and lean cuts. That is my personal preference.

Yes, request it in the comment box.

Absolutely. Depending on the size of the beef, usually half a beef is 5 - 6 boxes. Personally I have fit 3/4 of a beef in my Honda Accord’s truck.

No, we box every order.

You can fit 35 ish pounds of meat per cubic foot, which per average half of beef would be five to seven cubic feet. The meat does come out of a 0F degree freezer and unless you are driving a long distance or the day is really warm, I don’t think you need to bring a cooler to pick up.

For 1/4 beef customers, you are sharing a half of a beef with another 1/4 customer, and therefore the options are much more limited.

If you are purchasing a share of beef and feel like you would like access to a lot of the cuts and options mentioned here, you might consider ordering half a beef instead of a quarter.