Beef Cut Sheet

  • Beef Cut Sheet

  • Format: (000) 000-0000.

  • Steaks & Roasts

    Our butchers will cut all of your steaks the same thickness and all of your roasts will be approximately the same weight.

    As you likely guessed, the thicker your steaks are cut, the fewer number of total steaks you will get. If you opt for a thinner cut steak, you will get more steaks. We recommend 1” thickness. All steaks will be packaged 2 per pack.

  • A good rule of thumb when selecting roast size is to allow for ¾ lb to 1 lb of meat per person.

  • Brisket

    The brisket is from the chest section of the beef. Because this area is so well-exercised, it makes for quite a tough piece of meat that's full of connective tissue. This is why it's best suited for a low and slow cooking process. This is a large cut of meat therefore many people opt to have it cut in half into a point end and flat end. If you do not wish to receive your brisket, we will add it to your lean trim and grind it.

  • ­­­­­­­­­­­­­­Boney Pieces

    Select which of the following cuts you would like. Cross cut shanks are typically braised to make flavorful, fork-tender dishes. Short ribs are known for their richness. This cut is flavorful, moist, and tender when slow cooked. If you would rather not receive these cuts, we will add them to your trim.

  • Roasts

    Select which roasts you would like. If you prefer not have one of the roasts listed, just leave the box unchecked and we will add that cut to your lean trim. Arm roast, Chuck Roast, and English Roast are all cut from the chuck sub-primal, have loads of beef flavor, and are best when slow cooked. Rolled Rump Roast and Sirloin Tip Roast are leaner roasts and best for slow cooking. Slice these roasts thinly, against the grain to maximize its tenderness.

  • Steaks

    Select the steaks you would like below. Any type/s not selected will be added to your lean trim. We would suggest keeping all of your steaks so you are prepared for grilling season. Sirloin steak is a flavorful and versatile cut that is great served as a steak or cut into kabobs. T-bone and Porterhouse steaks possess optimal tenderness and flavor and are some of the most popular cuts of beef. Ribeye steaks are tender, juicy, and well flavored with generous marbling throughout. The ribeye’s exceptional taste and tenderness makes it a favorite for every meat lover. Round steaks can be a tougher steak but do well if marinated and broiled or gilled. It is especially important to slice this cut against the grain. Flank steak is great to marinate and throw on the grill, or slice thin and stir fry.

  • Rows
  • Rows

  • Lean Trim

    Keep in mind you will get 40-50 pounds of lean trim per quarter beef. This trim is used for ground beef, and stew meat. The more cuts of meat you chose to “grind” rather than leave whole, the more trim you will have. If you choose to have your ground beef made into patties, this will incur and additional charge of $0.50/pound and we will not patty less than 10 pounds. A quarter of beef usually yields around 4 pounds of stew meat. Stew meat will be frozen in 1 pound vacuum packages. 

  • Rows
  • Rows
  • Rows

  • Organs and Extras

    Select any of the items listed below if you (or your favorite pet) would like them. All of the organs will be vacuum packaged whole and frozen. There will be an additional $1.00 charge for each vacuum package of each of these items.  The bones will be bagged fresh for you.

  • Special Instructions

    Let our butchers know of any special cutting requests you have and we will do our best to accommodate them.

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