FREQUENTLY ASKED QUESTIONS - BEEF CUTS

How much freezer space do I need for my beef?

Whole beef = 16 cubic feet freezer space and then 8 cu ft for 1/2 beef share and 4 cu ft for 1/4 beef share.

How do I get my beef?

Local pickup and shipping options available. Two day shipping on all orders

Can I customize my cuts?

Yes! Any half or whole beef share is fully customizable. Thickness, size, and packaging options can be accommodated

How is your beef processed?

All of our animals are processed in a USDA inspected facility.

What cuts can I expect in my whole, half, quarter or eighth beef?

Cuts will vary based on which beef you choose, but every package will include basic cuts like rump roasts, hamburger meat and steaks and stew meat.  Please keep in mind, each animal is different, but you will never be charged more than your initial quote. ​ 

Brisket: 

Just as it's named, the brisket comes from the brisket of an animal, a tender cut that is best slow cooked either as a roast or on a pit.

Chuck Roast:

Comes from the chuck of the animal, one of the most popular roasts, is great in a crockpot.                                                                                                                                                          

Arm Roast:

One of the most underrated roasts from the chuck section. Cook this bad boy low and slow for 8+ hours and you can't mess it up.

Tri Tip:

This roast is the tender tip of the sirloin muscle and is guaranteed to make your family hustle...to the table at least. 

Top Round:

The most tender section of the round makes a phenomenal roast that will make you the host with the most!           

Ribeye:

One of our most popular cuts from the rib section, these thick heavily marbled steaks are hard to beat and so tender to eat.              

New York Strip:

Hailing from the short loin, not New York, this steak does anything but come up short.                                                                                                                                                  

Filet mignon:

Comes from the tenderloin muscle, specifically the front-mid portions and the most tender. Pan seared or grilled they are hard to beat!                 

Sirloin:

This oversized steak from the sirloin section will make you do a double take.                 

CFS:

Tenderized cutlets that come from the round of the calf, we love them as Chicken Fried Steaks, but they can do so much more! Stir fry, tacos, grilled with salad, philly cheese steak, hamburger steak, you name it! These come 4 cutlets/pack       

Fajita:

From the short plate and flank, fajitas from grain finished animals just hit different! These aren't your typical dried fajita strips. Juicy, tender and one of our most sought-after cuts.              

Short Ribs:

Boneless rib meat, that makes a crazy tasty treat. Full of flavor and great in a crock pot or smoked on a pit.       

Stew Meat:

A crock pot favorite! Tender tips from the meat trimmings (not much fat) of our most savory cuts. They are the best, no ifs, ands, or buts.      

Soup Bones:

It may seem strange but use these for stews, soups, and roast, that fall right off the bone, with flavor to boast.                                                                                                                   

Ground Beef:

You know the drill, the most versatile beef product, 82% lean that will make you the star of every cookout.