FREQUENTLY ASKED QUESTIONS - BEEF CUTS

We value each and every customer. If you have any questions or concerns, please don't hesitate to reach out to us!

Email : Barsnakebeef@gmail.com

Phone: 517-974-6358

 

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. ​

Can I order custom cuts?

Yes! Anytime one of our customer's orders as a PRE-SALE, a half beef or larger we will offer custom butchering free of charge. Dictate the thickness of your steaks and which cuts you would prefer to be turned into Ground Beef.

 

Brisket: 

A pit smoker's favorite! 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.                                                                                                                                                          

Cross-Chuck roast:

One of our bone-in 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.     

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:

One of our favorite in-house Steaks. From the loin section of the steer. The NY Strip delivers tender and delicious flavors every time!                                                                                                                         

Filet mignon:

Top of the line in the steak world, The Filet mignon. The Tenderloin Filet is the most tender of all the steak cuts. Always a hit on date night!               

Top Sirloin:

An American classic! The top sirloin steak can do it all. Breakfast, lunch, or dinner this steak delivers.                   

Fajita Meat:

From the short plate and flank, fajitas from grain finished animals just hit different! Save valuable time at dinner or meal prepping with these pre sliced fajita strips! 

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:

Cant beat it. The cornerstone of Bar Snake Beef! Healthy, Lean, and Delicious!