HALF OF BEEF               

  • Average Hanging weight: Around 350-400 lb.
  • Average cost: Call store for pricing. (Priced per pound of the hanging weight. Subject to change due to market price)
  • Chuck, Shoulder, and Rump Roasts - On average these roasts are cut 2 1/2 - 3lb. and wrapped one to a package.  7 to 8 Chucks, 2 Shoulders, 2 - 3 Rump Roasts (Wrapped one per package)
  • Soup Meat & Short Ribs: Typically ground into ground beef
  • Stew Meat: 7 - 8 pounds. (minimum of 1lb. packages)
  • Rib Roast Area (Choose Rib Steaks or Delmonico Steaks): 14 - 16 total steaks (minimum of 2 wrapped in a package)
  • T- Bones/Porterhouses or NY Strip & Filets: If you choose T-Bones you will get 14 - 16 steaks.  If you choose New York Strips and Filets you will get 12 NY Strips and 8 Filets (minimum of 2 wrapped in a package)
  • Sirloin Steaks: 5 - 6 steaks. (Wrapped one to a package or more)
  • Round Steak Area: Choose from one of four options
    • 1. Keep all Round Steaks - total of 8 steaks (wrapped one to a package or more)
    • 2. Keep half Round Steaks & half Cube Steaks -  total of 4 Round Steaks and 14 - 16 Cube Steaks
    • 3. Make all Cube Steaks - total of 25 - 30 Cube Steaks (minimum of 2 per package)
    • 4. Keep all roasts: This area is made up of three roasts when you leave it whole and not sliced. These roasts are called Top(London Broil) Roast, Bottom Roast, and Eye of Round.
  • Sirloin Tip Roast: Choose from one of three options
    • 1. Keep all Sirloin Tip Roasts: total of 2 - 3 roasts
    • 2. Chip the roasts: 6 - 8lb.​
  • Flank Steak: 1 steak (leave whole, add a pocket, or have it scored)
  • Brisket: 8lb.
  •  Ground Beef: 70 -80lb total. Packaged in 1 - 2lb tube chubs.
  • Soup Bones: You do not have to take, but they are offered
  • Liver, Heart Tongue, and Tail: The hanging weight of the beef does not include these organs, we are able to provide them upon request with an additional charge.


FRONT QUARTER                

  • Average Hanging weight: 200-240 lb.
  • Average cost: Around Call store for pricing. (Priced per pound of the hanging weight. Subject to change due to market price)
  • Chuck and Shoulder Roasts: On average these roasts are cut 2 1/2 - 3lb. and wrapped one to a package.  You will receive about 7 to 8 Chucks and 2 Shoulders (wrapped one roast to a package)
  • Soup Meat & Short Ribs: Typically ground into ground beef
  • Stew Meat: 7 - 8 pounds. (minimum of 1lb. packages)
  • Rib Roast Area (Choose Rib Steaks or Delmonico Steaks): 14 - 16 total steaks (minimum of 2 wrapped in a package)
  • Brisket: 8lb.
  • Ground Beef: 60 - 80 lb total. Packaged 1 - 2lb tube chubs.


HIND QUARTER                 

  • Average weight: 180-200 lb.
  • Average cost: Call store for pricing. (Priced per pound of the hanging weight. Subject to change due to market price)
  • Rump Roasts: On average these roasts are cut 2 1/2 - 3lb and you will get 2 - 3 Rump Roasts (wrapped one roast to a package)
  • Stew Meat: 7 - 8 pounds. (minimum of 1lb. packages)
  • T- Bones/Porterhouse or NY Strip & Filets: If you choose T-Bones you will get 14 - 16 steaks.  If you choose New York Strips and Filets you will get 12 NY Strips and 8 Filets (minimum of 2 wrapped in a package)
  • Sirloin Steaks: 5 - 6 steaks. (Wrapped one to a package or more)
  • Round Steak Area: Choose from one of four options
    • 1. Keep all Round Steaks - total of 8 steaks (wrapped one to a package or more)
    • 2. Keep half Round Steaks & half Cube Steaks -  total of 4 Round Steaks and 14 - 16 Cube Steaks
    • 3. Make all Cube Steaks - total of 25 - 30 Cube Steaks (minimum of 2 per package)
    • 4. Keep all roasts: This area is made up of three roasts when you leave it whole, not sliced. These roasts are called Top(London Broil) Roast, Bottom Roast, and Eye of Round.
  • Sirloin Tip Roast: Choose from one of three options
    • 1. Keep all Sirloin Tip Roasts: total of 2 - 3 roasts
    • 2. Chip the roasts: 6 - 8lb.​
  • Flank Steak: 1 steak (leave whole, add a pocket, or have it scored)
  • Ground Beef: ​30 - 50lb total. Packaged in 1 - 2lb tube chubs.​​

Custom Beef

A great way to save money and to stock your freezer is by purchasing a whole, half, or quarter of a beef. All cuts are double wrapped in freezer and butcher paper.  All of our cattle are bought locally from farmers and livestock auctions each week.  They are grain and grass fed, no additives, and aged to the best of the best.  You are able to choose exactly how you would like your beef cut down to the pound! Below is a listing of what is included in an average half, front and hind quarter.  Please note that weights and amounts will fluctuate depending on the size of beef which will also affect the quantity of each item below.  Typically your order is ready for pick up within two weeks from ordering.