Custom Cut Beef

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.

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.

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 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, Skirt & Hanger steaks are all specialty cuts, there is only one of each these per side of beef, they are about a pound each and can be used in a variety of tasty ways.