Beef Cut Sheet

Round

      bone in top and bottom round steak

Sirloin

      bone in or boneless

T-Bone

      T-Bone and Porterhouse (thick T-Bones) OR Boneless NY Strip steaks and Tenderloin

Rib 

      Ribeye (Boneless) OR Rib steaks (Bone In)

Cube

      Tenderized leaner steak option. Great for Salsbury steak

Thickness Options: Thick 1", Standard 3/4", Thin 1/2"

English

        AKA Chuck, most favored of the roasts, most marbling 

Round/Arm Bone

        aka "the pot roast" comes with round bone

Blade

       leanest with largest bone, comes from shoulder

Rump

        leaner of the roasts and boneless. string tied roast

Tip

        tougher of the roasts coming from the rump

Brisket 

         two whole briskets per cow. Can be halved into point and flat or ground

         *may be limited on 1/2 and 1/4s

Stew Meat

        smaller trimmings and round cut into chucks

Fajita/Stir Fry Meat

        smaller trimmings and round cut into strips

Short Ribs

        Meaty 2-4inch rib bones coming from the bottom of the rib plate

Soup Bones

        meaty bones cut from the shanks. Perfect for soups or stews

Ground Beef

        any unwanted cuts can be ground, this will give you more lbs than the standard cut

        additional charge to form ground beef into premade patties

Organs: Heart, Liver, Tongue, Ox Tail  

       optional as requested *may be limited on 1/2 and 1/4s

All prices are dependent on the processor. Please view their site for the current prices

Packaging

• $0.85 LB-PAPER WRAPPED
• $1.25 LB-VACUUM SEALED
• $5 charge on steaks packed 1 per package

Butchering

• $100 butcher fee
• $15 environmental fee
• $10 charge on all quarters