Ribeye
Rich, well-marbled steak from the rib section. A favorite for the grill or a cast-iron pan. Choose boneless ribeyes, bone-in rib steaks, or a rib roast instead.
Cut sheet options: Steak thickness 3/4 to 1 1/2 inches, 1 or 2 per package.
Custom Cuts Guide: Choosing Your Beef Cuts
Your cut sheet tells the processor how to cut and wrap your share. Here is what each cut is and what you can choose.
Where each cut comes from
These are the main sections of the animal. Your cut sheet turns each one into steaks, roasts or ground beef.
How your cut sheet works
- Steak thickness: thinner steaks (3/4 inch) cook quickly, and thicker ones (1 1/2 inches) suit the grill or a reverse sear.
- Steaks per package: choose 1 or 2 for small households, or 4 for families.
- Roast size: most families choose 2 to 4 pounds.
- Ground beef: 1 pound packages or patties, and how lean.
- Extras: soup bones, oxtail, tallow, organ meats, and short ribs. Anything you don't request is typically ground or trimmed.
One portion, one cut. Some choices use the same meat. A portion made into a rib roast can't also be ribeye steaks. We'll help you balance your choices.
Beef cuts
New York strip
A tender, beefy steak with a good edge of fat, cut from the short loin. Great for weeknight steak dinners.
Cut sheet options: Thickness 1 to 1 1/4 inches is popular.
Filet mignon (tenderloin)
The most tender cut, small and lean. Each animal yields only a limited amount, so many families take it as filets rather than a roast.
Cut sheet options: Filets 1 1/2 inches thick, 2 per package.
Sirloin steak
Lean, versatile and a good value. Top sirloin is great for grilling, kabobs or slicing thin for fajitas.
Cut sheet options: Steaks or cubes for kabobs.
Chuck roast
The classic pot roast. Slow cooking turns this shoulder cut tender and rich. Ask for 2 to 4 pound roasts for family dinners.
Cut sheet options: Roast size 2 to 4 pounds.
Brisket
Whole or halved brisket for smoking, or corned beef or slow roasting. A good pick if you own a smoker.
Cut sheet options: Whole, half or flat and point.
Short ribs
Meaty ribs for braising or smoking. These come from the same area as some roasts, so tell us if you want them.
Cut sheet options: Cut English-style or flanken-style.
Ground beef
The workhorse of any freezer share. Choose 1 pound packages, or patties for burgers. A half beef typically includes around 100 pounds of ground beef and other cuts.
Cut sheet options: 1 pound or 2 pound packages, or patties.
Stew meat and extras
Cubed stew meat, soup bones, oxtail and other extras. Mark what you want on your cut sheet, because anything not requested is usually ground.
Cut sheet options: Soup bones, suet or tallow, liver and more, depending on the animal and processor.
Cured, smoked or flavored products depend on the processor's offerings, and may be extra. Options shown are examples.
Pig shares are not a standing offer. Ask us about chops, bacon or sausage and we can arrange a pig share on request.
Hanging weight vs. packaged weight
- Live weight: the animal before processing.
- Hanging weight: the carcass after the head, hide and organs are removed. Your price is based on this.
- Packaged weight: the meat you take home after bones and trim are removed. Typically around half to 60 percent of hanging weight.
Bone-in cuts weigh more at pickup but have less meat per pound. Boneless cuts produce less weight but more to eat.
Ready to fill your freezer?
Reserve your share with a deposit. We'll send your cut sheet and walk you through every choice.
Reserve a shareOr call (801) 870-3399