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half a beef

Average weight: 350lb    Average cost: $1,000 (Priced per pound at $2.79/lb 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.  7 to 8 Chucks, 2 Shoulders, 2 - 3 Rump Roasts 
  • Soup Meat & Short Ribs: Typically ground into ground beef
  • Stew Meat: 7 - 8 pounds. 
  • Rib Roast Area (Choose Rib Steaks or Delmonico Steaks): 14 - 16 total steaks 
  • 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 
  • Sirloin Steaks: 5 - 6 steaks. 
  • Round Steak Area: Choose from one of four options  
    • 1. Keep all Round Steaks - total of 8 steaks 
    • 2. Keep 1/2 Round Steaks & 1/2 Cube Steaks -  total of 4 Round Steaks and 14 - 16 Cube Steaks  
    • 3. Make all Cube Steaks - total of 25 - 30 Cube Steaks 
    • 4. Keep all roasts: 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.  
    • 3. Keep half Roasts and half Chip Steak: 1- 2 roasts and 4lb. chip   
  • Flank Steak: 1 steak
  • Brisket: 8lb.
  • Ground Beef: 70 -80lb total. 
  • 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.

BEEF FRONT QUARTER

Grab interest

Average weight: 150lb.   Average cost: $400  (Priced per pound at $2.59/lb 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. You will receive about 7 to 8 Chucks & 2 Shoulders 
  • Soup Meat & Short Ribs: Typically ground into ground beef
  • Stew Meat: 7-8 pounds
  • Rib Roast Area (Choose Rib Steaks or Delmonico Steaks): 14 - 16 total steaks
  • Brisket: 8lb.
  • Ground Beef: 60-80 lb.

BEEF HIND QUARTER

Average weight: 170lb.    Average cost: $550 (Priced per pound at $3.19/lb 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
  • Stew Meat: 7-8 pounds
  • 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
  • Sirloin Steaks: 5-6 steaks.
  • Round Steak Area: Choose from one of four options
    • 1. Keep all Round Steaks - total of 8 steaks
    • 2. Keep 1/2 Round Steaks & 1/2 Cube Steaks:  total of 4 Round Steaks & 14-16 Cube Steaks
    • 3. Make all Cube Steaks: total of 25-30 Cube Steaks
    • 4. Keep all roasts: These roasts are called Top(London Broil) Roast, Bottom Roast, & 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.
    • 3. Keep half Roasts and half Chip Steak: 1- 2 roasts and 4lb. chip 
  • Flank Steak: 1 steak
  • Ground Beef: ​30-50 LB.

HALF A HOG

Average weight of a half: 80lb  Average cost: $150 - $180 (Priced per pound at $1.99/lb of the hanging weight. Subject to change due to market price)

  • Hams: 1 whole ham 17 - 22lb
    • Keep fresh or cured and smoked
    • Leave whole, cut in half, or have center slices (total of 5-6 center slices plus ham ends)
  • Bacon:  ​7-8 lbs.
    • Keep fresh or cured and smoked
    • Sliced down in 1 lb. packages
  • Shoulder: 
    • You may have a variety of the following or you can pick and choose what to keep:
    • 1. Pork Steaks: 5-6 steaks
    • 2. Pork Roasts: 1-4 roasts
    • 3. Sausage: 10-15 lbs. For half a hog you may choose one seasoning from below, for a whole hog you may choose two)
      • Seasoning Options: Breakfast Salt/Pepper, Sweet Italian, Hot Italian, and Maple
  • Spare Ribs: 1 rack - left whole or cracked in half
  • Loin:
    • You may have a variety of the following:
    • 1. Loin Roasts
    • 2. Pork Chops
    • 3. Country Ribs

GOATS & LAMBS

 We do have select cuts of lamb and goats available in the store, but it is always encouraged that you call these orders in ahead or check on their availability since they go fast!  Below are some of the cuts that we are able to get you for lambs or goats: 

  • ​Boneless Leg
  • Bone - In Leg
  • Loin Chops
  • Rib Chops
  • Shoulder Chops
  • Rack of Lamb 
  • Lamb or Goat Shoulder
  • Lamb or Goat Shank
  • Ground Lamb or Goat
  • Stew
  • Goat Bone - In Stew

If you are interested in purchasing a lamb or goat cut or whole, we are able to do that.  Whole goats and lambs' hanging weight ranges from 15 - 80 lbs.  Please call for details on cuts and prices.