Custom Cut Beef - Reservation Only!

Back to all Custom Cuts

Our Custom beef are currently sold out. We do have already harvested beef in our freezer that you can purchase via our Meat Boxes, Buy the Cut, or CSA Shares. You can reserve your whole or half custom beef and we will contact you to confirm before we have them cut for you. Current time frame is mid January 2025. Thank you!

Our Custom beeves are sold based upon their hanging or "dressed" weight ( head, hide, hooves and internal "bits' removed) and typically range between 450-650 lb. To make buying in bulk simpler we have included all of the costs of butchering, packaging, freezing ( and shipping if you are not picking up) along with your beef for ease of planning/budgeting.

Local Pick-up at Ranch

$4.30/lb. for a whole beef
$4.80/lb. for a half beef

Delivered to Northeastern States

$5.30/lb. for whole beef
$5.50/lb. for half beef

Delivered to Mid-West and Southern States

$7.80/lb. for whole beef
$8.10/lb. for half beef

Delivered to West Coast States

$8.00/lb. for whole beef
$8.30/lb. for half beef

You can expect back between 50-65% of your hanging weight as finished cuts and this will depend upon the way you have your beef cut. Just as a note, when purchasing in bulk, we can not provide you an itemized list of what you will be receiving.

Your beef is dry-aged for 14 days and delivery is sometimes possible within 2-4 weeks of ordering. A Non-refundable deposit of $1000 for a whole, $500 for a half is billed to reserve your beef. The remainder will be invoiced to you before it is shipped out. You may request a larger or smaller beef in the order comments.

Have questions before you reserve your beef? Email us at info@8oclockranch.com or call (315) 347-4352. Happy to answer any questions or go through the whole cutting sheet with you to ensure you have exactly what you want!

Order Size*

Whole Beef (450-700lbs)
Half Beef (225-450lbs)

You'll be charged a $1000 deposit when you place this order, and we'll invoice you the full amount once we've cut the meat. Expect a final cost of between $1,800 and $2,800 ( plus shipping if outside of our 'Local Shipping'.)

You'll be charged a $500 deposit when you place this order, and we'll invoice you the full amount once we've cut the meat. Expect a final cost of between $965 and $1930 ( plus shipping if outside of our 'Local Shipping'.)

Packaging

We use the following default sizes when butchering your animal: Roasts are 3 lbs. Steaks and chops are cut 1" thick and packaged 2 to a package. If you want different sizes, enter your preferences below.

Roast Weight (in lbs.)

Steak Thickness (in inches)

Steaks per Package

Hind Quarter Cuts

Tips: The T-bone, Porterhouse, NY Strip and Filets are the most tender of cuts, perfect for grilling, pan frying, etc. Your Sirloin and Sirloin tip are slightly less tender but very flavorful cuts that are excellent for grilling, broiling or slower cooking. Top Round, Bottom Round, Rump and Eye are very lean roasts that will need slow cooking to bring out their best and are packed with flavor. You may also turn these roasts into Sandwich steak (much like minute steak) which cook in, you guessed it - a minute! Flank steak is a specialty cut, there is only one of these per side of beef, they are about a pound and can be used in a variety of tasty ways.

Choose one option per line when ordering a Half Beef. Two options are available when purchasing a Whole Beef.

Choose up to 2 items in each group.

Choose 1 item in each group.

LOIN*

NY Strip & Tenderloin AKA Filet Mignon ( Most Common)
T-bone & Porterhouse

TOP SIRLOIN*

Top Sirloin & Tenderloin ( Most Common)
Bone-in Sirloin Steak

TOP ROUND*

London Broil (Most Common)
Top Round Steak
Sandwich Steak
Kabob
Grind

BOTTOM ROUND*

Bottom Round Roast (Most Common)
Cube Steak
Sandwich Steak
Kabob
Grind

EYE ROUND*

Eye of Round Roast (Most Common)
Cube Steak
Sandwich Steak
Grind

RUMP*

Rump Roast (Most Common)
Cube Steak
Sandwich Steak
Grind

SIRLOIN TIP*

Sirloin Tip Steak (Most Common)
Sirloin Tip Roast ( netted)
Stew
Grind

FLANK*

Flank Steak (Most Common)
Grind

Front Quarter Cuts

Approximately 25% of your beef is trim that will come back as ground beef. You only need to choose a "Grind" option if you want even more ground beef.

Tips: The chuck is a large area encompassing the arm and front shoulder, it contains more fat and connective tissue. Slow cooking brings out the juicy, rockin beef flavors and can be made into pulled beef sandwiches, crock pot roasts in the winter or smoked on the grill. Your Rib section is where the prized Prime Rib roast can be taken, Rib Eye is the boneless steaks, Rib Steak is the bone-in version. Flat Iron and Skirt steak are both specialty cuts, there is only one of each these per side of beef, they are about a 8-14 oz. each and can be used in a variety of tasty ways.

Choose up to 2 items in each group.

Choose 1 item in each group.

CHUCK ARM*

Chuck Roast, bone-in ( Most Common)
Bone-in Steak
Grind

RIBS*

Short Ribs ( Most Common )
Grind

RIBS*

Ribeye Steak (boneless) ( Most Common)
Rib Steak (bone-in)
Boneless Roast
Bone-in Roast

CHUCK SHOULDER*

Boneless Chuck Roast ( Most Common )
Bone-in Chuck Roast
Boneless Chuck Steak
Bone-in Chuck Steak
Grind

FLAT IRON*

Flat Iron Steak ( Most Common)
Grind

SKIRT*

Skirt Steak ( Most Common )
Grind

BRISKET*

Half Briskets ( Most Common )
Whole Brisket
Stew Meat
Grind

TRIM*

Stew Meat ( Most Common )
Grind

Miscellaneous Cuts

Choose up to 2 items in each group.

Choose 1 item in each group.

ORGANS*

Organ Meat ( Heart, Liver & Tongue)
No Organ Meat

SHANKS*

Grind ( Most Common)
Osso Bucco (beef shanks)

OXTAIL*

Grind ( Most Common )
Oxtails

BONES*

Marrow Bones ( Most Common )
None

FAT*

None ( Most Common )
Beef Fat

Would you like a call to chat?

If you check this box, we will give you a call and chat about your cutting sheet, your beef or anything else you may have questions about. This just allows you the chance to go over everything before the big day when it arrives!

Would you like a call to chat?*

Yes, please! (8am- to noon)
Yes, please! ( 12-4pm)
Yes, please! ( 4-7pm)
No, thank you.

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