Cut List
We outsource slaughter services through a local custom-exempt establishment. The following is some of the cuts they offer:
Please contact us for more information on availability and ordering.
Strip Steak
T-BONE
A T-bone steak is a combination of a strip steak and a filet mignon, comes from the short loin area (18-24 ounces)
BONELESS
Same as a T-bone without the bone, aka NY, KC, Porterhouse... (10-18 ounces)
Ribeye
A cut of beef from the rib section of a cow, known for its tenderness and flavor.
BONE-IN
(18-24 ounces)
BONELESS
(16-18 ounces)
Other
SKIRT STEAK
1 lb or 2 lb bags
FLANK STEAK
1 lb cuts
Roasts
CHUCK ROAST
Comes from the shoulder area and yields cuts known for their rich, beefy flavor (64-96 ounces)
ARM ROAST
A cut of beef from the shoulder of a cow (32-64 ounces)
RUMP ROAST
A cut of beef from the top of a cow's hindquarters, near the loin (32-64 ounces)
LOIN TIP ROAST
A cut of beef from the hindquarters of an animal (24-48 ounces)
Other Cuts
STEW MEAT
1 lb or 2 lb bags
TRI-TIP
1 lb bags
SHORT RIBS
Also known as country style ribs (16 ounce cuts)
SOUP BONES
4-8 inch cuts
KNUCKLES
7-12 lbs
Tongue
3-6 lbs
OX-TAIL
1.5 - 2 lbs
LIVER
10 - 15 lbs
HEART
3.5 - 4 lbs
Whole 10 - 16 lbs, Half 5-8 lbs
BRISKET
Only two per beef, found between the front legs
Whole 10 - 16 lbs, Half 5-8 lbs