Here, we are going to break down the cut sheet for a whole and half cow in simple terms so you can get it filled out quickly.
First, fill out all the boxes with your contact information.
Steak Thickness
Totally your preference. We offer 1”, 1 ¼”, 1 ½”, 1 ¾” & 2”. Filet’s are cut in either 6 Ounces or 8 Ounces. The thicker your steaks are, the less steaks you will have. The thinner your steaks are, the more steaks you will have. The butcher will cut all steaks to your selected thickness.
Bone In or Boneless Steaks
It all comes down to preference & flavor intensity. Cuts of beef with the bone left in have a stronger flavor profile that is intensified during aging and on the grill.
Roast Weight
A good rule of thumb is 3/4lb - 1lb of meat per adult. Typical Roasts weigh between 2-3 lbs or 3-4 lbs
Stew Meat (Or Steak Tips)
Stew Meat in this section (it will appear again in another section later) is the trimmings of the beef that are just a little too good to go with your bulk ground beef. Stew Meat is small hunks of meat packaged in ~1lb packs and approximately 1 inch cubes.
Front Quarter – Brisket
From the chest section. There is only one brisket per half cow. Briskets should be around 8-10 lbs a piece. We offer 3 options, the Whole brisket, the brisket cut in half (Flat & Point) & putting it to ground beef.
Front Quarter – Ribs
Short Ribs are Short portions of rib bones with surrounding beef strips. We offer these in 3”, 4” & 6” sections or you may put them to ground beef. If you are wanting a bone-in rib roast or prime rib, please notify us so we can have you speak with the butcher.
Front Quarter – Shank
This section is from the knee to the ankle; the shin. Osso Bucco is the shank cut horizontally in 1 ½ ″ - 2” discs, with the bone in the middle and the meat around it. You may also put these towards ground beef.
Front Quarter – Chuck
The shoulder; fatty and flavorful. Usually considered the most tender cut of roast. Flavorful and will be the perfect "fall off the bone" roast. You have 2 options here: you can put it with Ground Beef or have it made into a roast. Ground Chuck has more fat in the lean to fat ratio, closer to 80/20, and is perfect for forming meatballs, meatloaf, or your own patties.
Front Quarter – Arm Roast
The beef arm roast is a primal cut of meat that primarily comes from a cow's shoulder, containing a round bone and plenty of tender, lean meat. This is a separate section from the chuck. You have 2 options here: you can put it with Ground Beef or have it made into a roast.
Hind Quarter – Flank
There is only one flank per half a cow. Great to marinate and throw on the grill. We offer this to be plain, mechanically tenderized or made into ground beef.
Inside Steaks
The skirt and hanger steak. There is only one of each per half, but they are worth it. We offer this to be plain, mechanically tenderized or made into ground beef.
Hind Quarter – Eye of Round
This roast can be lean and tends to be tough. Makes excellent Chicken Fried Steak. Great for low and slow recipes. There is only one eye round roast per half beef. You have 3 options here: you can put it with Ground Beef, have it made into a roast or have it made into steaks.
Hind Quarter – Top Round (Rump)
Even though rump comes from the round of a cow, this cut of meat can become tender if cooked properly. When you do, the payoff is worth it as this savory, juicy, cut is rich with flavor and will melt in your mouth. You have 2 options here: you can put it with Ground Beef or have it made into a roast.
Hind Quarter – Bottom Round
Similar options to the top round, but you have 3 options here: you can put it with Ground Beef, have it made into a roast or have it made into cubed steak tips (Stew).
Hind Quarter – Tri Tip
Only one Tri-tip per half cow. Very marbled, great for the grill. You have 3 options here: you can put it with Ground Beef, have a whole Tri-tip or have it cut into steak tips (Stew).
Ground Beef
Your preference on how large you would like your ground beef packs. We offer them in 1lb, 2lb & 5lb packages. Your ground beef consists of any trimmings and any section you choose to “Grind”. The “Grind” selection in each section of your cut sheet means that the meat from that section goes into your bulk ground beef pile and is ground together. Our cattle typically yield a 90/10 to 80/20 ground beef lean to fat ratio. If you choose to grind fatty sections, like the chuck or ribs, your fat percentage will increase. If you choose to grind lean sections, like the round, your fat percentage will decrease.
Beef Fat (Leaf Fat)
5 lb packages. Please keep in mind that the amount of Beef Fat varies from animal to animal. Beef Fat (Leaf Fat) will only come with Whole Cow orders, If you have less than a whole cow and want this please let us know.
Bones
10 lbs per package. We offer Soup Bones, Stock/Dog Bones or Marrow Bones. Bones will only come with Whole Cow orders, If you have less than a whole cow and want these please let us know.
Organs (Offal)
We offer Liver, Oxtail, Heart, & Tongue. If you want the Kidney, Sweetbreads, Cheek Meat, or anything else please let us know, these have to be special requested. Organs will only come with Whole Cow orders, If you have less than a whole cow and want any of these please let us know.