Cutting INstructions
Meat will be carefully cut according to our standard cutting instructions, or based on any custom instructions you may supply. Whether you choose to follow our standard cutting instructions or decide to customize your order to meet your specific preferences, we are always here to help you with any questions or concerns you might have.
Steak Thickness
Thicker steaks mean fewer total steaks, while thinner steaks yield more. The butcher will cut to your chosen thickness. Options include Ribeye, NY Strip, T-Bone, Porterhouse, Sirloin, and more.
Roast Weight
Use 3/4lb-1lb of meat per adult to determine roast size. Chuck roast is the best choice, followed by top sirloin and rump roast.
Ground Beef
Choose your package weight, typically 1 lb. Our ground beef includes trimmings and sections you select to grind, with an 85+/15 lean-to-fat ratio.
Stew Meat
Stew meat is the leftover pieces of beef that are too nice to be mixed with ground beef.
Tenderloin
Beef tenderloin is a long, lean muscle along a cow's spine. It's a top-quality cut known for its tenderness and juiciness, often saved for special occasions or upscale restaurants.
Brisket
This particular cut of meat is excellent for smoking! It is worth noting that there is only one brisket available per half of the cow.
Standing Rib Roast
This is also called Prime Rib. This is a perfect centerpiece for a holiday meal.
Short Ribs
Short ribs come from the chuck section of the beef. These ribs offer a unique flavor and tenderness when cooked properly, making them a favorite among chefs and home cooks alike.
Hanging Tender
A hanger steak, also known as butcher's steak, or hanging tenderloin, is a cut of beef steak prized for its flavor and tenderness.
