Welcome to our half beef cut sheet! Here you will find all of our offerings for cuts on your beef. The next few slides are some ground rules as well as some pointers if this is your first time ordering a beef. If you get through the sheet and still have any questions please call or text us to speak with someone who can help you out.

First things first: unless you specify otherwise at the end of the form, all of your steaks will be packaged 2 per package and be 1 inch thick (although we typically cut tenderloin filets at 1.5 inches and round steaks closer to 3/4 inches). Roasts will be 3-4 lbs, stew meat will be in 1 pound bags, and bones will be in 5 lb bags. Not sure which cuts to choose? If you see an asterisk next to a cut, this is the butchers recommendation and might be a good choice. But when in doubt, bone it out. You can always choose the 'grind' option and have the cut made into ground beef.

The Chuck is the shoulder of the animal. Typically cut into roasts, we can also cut it into boneless steaks.

Think of the arm as the biceps of the beef. As a leaner cut it benefits from low, slow cooking methods and works best as roasts (sometimes called English Roasts). The boneless arm can also be cut into steaks, called shoulder steaks, which are a lean steak similar to a sirloin steak.

The shank is what you could say is the forearm of the beef, or the bottom of its leg. They are commonly known as soup bones, cross-cut shanks, or osso bucco. We cut them into 1.5 inch sections, which are great in a braised dish which will display the not only the flavorful meat in this cut, but also the marrow in the center of the bone. A half beef will have about 10 individual cross-cut shanks.

With the rising popularity of home smoked meats, the brisket has become the king of the smoked beef cuts. Whole briskets have minimal fat removed and are typical of what you would get when purchased from a retailer, and the halved brisket consists of a fatter point half and a more lean flat half.

The most recognizable cut that comes from the plate is short ribs. We cut ours into 2 inch strips or 4 inch strips, which contain 2 ribs per section. Korean Ribs are a unique cut in which the ribs are cut very thinly, which are then usually marinated and grilled at a high temperature. Plate Ribs, also called Dino ribs, are a full slab of ribs, which is a large cut meant to be smoked for a large gathering of people.

Not to be confused with the Short Ribs, the Rib primal is the home to the Ribeye steak, one of the premier cuts of beef. It can be cut boneless, bone-in, or left whole as a prime rib roast. Note that if you choose a rib roast you will receive less steaks. NOTE: USDA regulations require that we remove all spinal tissue in cattle over 30 months of age. If your animal is judged to be over 30 months old, you will automatically receive boneless ribeye steaks regardless of your selection.

Prime Rib is just a rib roast before steaks are cut from it. Very popular around the holiday season or at weddings, it's a great way to feed a gathering with this prime cut. If you choose to get one you will receive less rib steaks. We cut ours about 5-6 lbs to feed about 6 people, unless you specify otherwise.

The Short Loin is the home of the T-Bone, New York Strip, and Tenderloin Filet. We offer several cutting options. A New York Strip is simply a T-Bone with the tenderloin (the small side of the steak) removed. NOTE: USDA regulations require that we remove all spinal tissue in cattle over 30 months old. If your animal is judged to be over 30 months old, you will automatically receive New York Strip steaks, regardless of your selection.

The tenderloin, commonly known as the tenderloin filet or filet mignon, is the most valuable and the most tender of all the cuts on the beef. If you ordered t-bone and porterhouse steaks, most of the tenderloin has already been cut as part of those steaks, and you will receive about 4 filets. If you ordered New York Strip steaks, you should receive about 10 filets. We can also leave it whole as a roast.

The sirloin is a group of muscles between the back and the rump of the animal which are known for their flavor and also for being slightly leaner cuts. Sirloin steaks with the 'cap' left on are quite large and might be best served as a steak for two, while the cap-off sirloin steaks are much smaller and similar in size to a ribeye steak. Baseball sirloin steaks are cut extra thick, similar to how you would receive a sirloin steak ordered at a steakhouse.

Tri-Tip is another great grilling roast (also great on a smoker) that comes from the sirloin. It is similar to the coulotte in size and in its flavor.

Flank steak is a lean cut with intense beef flavor. It makes for great stir fry when sliced thin, or as fajita meat. Best when marinated overnight. There is only one flank steak per side of beef.

A long thin steak that is often used in fajitas, skirt steak has fantastic flavor and cooks extremely quickly. There are two skirt steaks per side of beef.

Contrary to what the name may imply, this cut is not related to the sirloin. It is actually the animal's quadriceps muscle, which means it is heavily used for mobility. Heavily used muscles tend to be tougher and leaner and are best made into roasts or ground beef, but can make decent steaks when cooked properly.

The top round is the inside of the beef's rear leg. Another lean cut, we offer it as a roast, steak, or tenderized (cubed) steak.

The bottom round is the outside of the beef's rear leg. These cuts are best when braised. If left as a steak, they should be marinated or tenderized.

The eye of round is a long, lean, tough cut which is best cooked low and slow or made into ground beef.

We cut our stew meat from any leftover lean portions of the round that would otherwise go into ground beef. We cut the pieces 1 inch by 1 inch and package them into 1 lb bags. We recommend 5 lbs of stew meat.

We try to blend our ground beef at an 80/20 lean to fat ratio. We offer ground beef in 1 lb, 1.5 lb, and 2 lb bulk packages. All ground beef will be vacuum sealed in flat packages for easy stacking in your freezer. We also offer burger patties in both 1/3 lb and 1/4 lb sizes. Patties will be packaged 4 per package and we require a minimum order of 15 lbs. Patties incur an upcharge of $1.00/ lb.

Organ meats include heart, liver, kidney, tongue, and oxtail. Liver will be sliced and packaged in 1 lb packages, while heart, kidney, and tongues will be packaged whole.

Depending on the amount of fat on your animal, the amount of beef suet you receive may vary. Beef suet can be rendered into beef tallow or is used to feed birds. We package it into 3 lb bags.

If you'd like us to save some bones for making broth or for your dog, please let us know. We package bones into 5 lb bags. Due to USDA regulations, neck bones cannot be kept on animals over 30 months of age.

If you'd like to ask for any specific requests such as different packaging styles, steak thickness, or roast sizes, please specify below.