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Mush steak

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Beef hanger

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Beef brisket

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BBQ steak dinner

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Mush fillet

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beef skewers

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Filet steak (1)

filet steak

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Beef stew (1)
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PRIMAL CUTS

 FORESADDLE OF BEEF

One foresaddle (half of the upper quarter of steer) (All is cut to order, to your exact specifications)

1 hanger tenderloin
2 skirt steaks cut in half
Rib steaks cut to your specifications (if cut one inch, roughly 14 steaks, if two inches roughly 7 pieces. The rib may be substituted for 2 roasts or thicker or thinner steaks
Chuck steaks or roast (same as the rib)
3 packages of flanken or may be left as a plate for smoking
Brick or French roasts (cut to your specs)
1 whole brisket or separated 1st and second cut.
Minute steak (can be split into 2 mush London broils, cut into steak or left as a roast)
Shoulder (roast, steaks, London broil, stew, ground, stir fry or pepper steak)
2 beef cheeks
shin beef
beef tail
beef tripe
beef stew
neck, marrow and knuckle bones (pipe marrow bones separated)
ground beef

Grass fed, Grain finished Organic
$2,750 - $2,900

Grass fed Organic and pasture raised.
$2,900 - $3,100

 Price effective if purchased at least 3 weeks before major holidays. Foresaddle (upper half of steer) weighs approximately 180 lbs. An arm chuck weighs roughly 120 lbs.


Please call one of our culinary trained chefs or butchers to discuss your needs.

FORESADDLE OF BEEF USDA PRIME BLACK ANGUS

1 hanger tenderloin
skirt steaks cut in half
rib steaks
rib roast
club roast (similar to rib roast)
flanken
large French roast
1 1st cut brisket and 1 2nd cut brisket
minute steak split into 2 mush London broils
shoulder roast and silver tip roast
2  beef cheeks
beef shin
beef tongue
beef tail
beef tripe
beef stew
pepper steak
neck, marrow, pipe and knuckle bones
ground beef
beef fat for rendering
 

USDA Prime Black Angus
200 lbs
$3000
 

BEEF ARM CHUCK

club roast (similar to rib roast)
flanken
large French roast
1 1st cut brisket and 1 2nd cut brisket
minute steak split into 2 mush London broils
shoulder roast and dilver tip roast
2 beef cheeks
beef shin
beef tongue
beef tail
beef tripe
beef stew
pepper steak
neck, marrow, pipe and knuckle bones
ground beef
beef fat for rendering

Pasture Raised
125 lbs average

$1200

Organic Pasture Raised
110 lbs average
$1600

USDA Prime Black Angus
138 lbs.
$1800

LAMB FORESADDLE
Lamb foresaddle is the full upper quarter of lamb from the waist up. ACTUAL HANGING WEIGHT WILL BE 15% LESS THAN THE RAW WEIGHT DUE TO TRIMMING AND CHEILEF - unusable fat, arteries, tendons and meat

2 8 racks of lamb

2 baby back ribs

14 shoulder lamb chops

;5 lbs lamb stew

4 lbs ground lamb

2 lamb shanks

8 pc 6-8 oz lamb burgers

3 lbs lamb fat (tallow)

3 lbs lamb bones

All above may be modified to your specs. Please call one of our chefs/butchers to discuss your needs.

 

Pasture Raised 42 lbs average
$400

Organic Pasture Raised 40 lbs average
$550

1/2 LAMB FORESADDLE

2 pc of 8 bone racks of lamb
baby back ribs
shoulder lamb chops
lamb stew
ground lamb
lamb shanks
6-8 oz lamb burgers
lamb fat (tallow_
lamb bones

Pasture Raised
21 lbs. average

$250

Organic Pasture Raised
20 lb. average

$325

HIND LAMB BOTTOM (PAIR OF LEGS)

1 leg of lamb roast on the bone
leg of lamb roast boneless
lamb bones
lamb burgers
lamb fat

Pasture Raised
27 lbs. average

$320

Organic Pasture Raised
24 lbs. average

$379

WHOLE LAMB
Includes: Foresaddle, legs and loin chops. Actual Hanging weight will be 15% kess tgab tge raw weight due to trumming and cheilef - unusable fat,arteries, tendons and meat

2 pc of 8 bone racks of lamb
baby back ribs
shoulder lamb chops
lamb stew
ground lamb
lamb shanks
6-8 oz lamb burgers
lamb fat (tallow)
lamb bones

Organic Pasture Raised
65 lbs. average weight
$840

LAMB CHUCK

14 shoulder lamb chops

5 lbs lamb stew

4 lbs ground lamb

2 lamb shanks

6 pc 6-9 oz lamb burgers

2 lbs lamb fat (tallow)

2 lbs lamb bones

All above may be modified to your specs. Please call one of our chefs/butchers to discuss your needs.

 

Pasture Raised
26 lbs

$220

Organic Pasture Raised
24 lbs
$320
 

WHOLE VEAL FORESADDLE

4 large veal roasts
veal cutlets
veal stew
veal bones,. neck and marrow
ground veal
veal fat (for rendering)
joints and tendons
4 1/2 lb veal bacon
1st cut veal chops
2nd cut veal shops
veal baby back ribs
veal roasts fatty for smoking

Pasture Raised
260 lbs raw weight

$3,000

Save $200 when buying a whole foresaddle.

Actual hanging weight wille be 15% less than the raw weight due to trimming and cheilef - unusable fat, arteries, tendons and meat
 

1/2 VEAL FORESADDLE

2 large veal roasts
veal cutlets
veal stew
veal bones,. neck and marrow
ground veal
veal fat (for rendering)
joints and tendons
2 1/2 lb veal bacon
1st cut veal chops
2nd cut  veal chops
veal baby back ribs
veal roast fatty for smoking

Pasture raised
130 lbs raw weight

$1595

VEAL CHUCK SHANKLESS

2 large veal roasts
veal cutlets
veal stew
veal bones,. neck and marrow
ground veal
veal fat (for rendering)
joints and tendons

Pasture raised
48 lbs

$369

SIDE OF BEEF

Side of beef

180 lbs.

BEEF BOTTOM QUARTER TREIBERED

Beef bottom quarter treibered

20 lbs each leg

Hind Quarter Beef

 2 round roasts
2 sirloin tip roasts or steaks or 4-6 Sirloin Steaks
2 NY Strips
2 t-Bone steaks
3 shell steaks
6 Porterhouse or Filet Mignon steaks and shell
4 Osso bukko
20 lbs ground beef
18 beef burgers 5-8 ozs
25 lbs beef stew
beef fat for rendering

 

Pasture raised rough weight 200 lbs. $2000

Organic Pasture Raised
185 lbs. $2350

USDA Prime Angus
220 lbs $2600
 

How much do I take home?
You take home the finished cuts or “yield.” The percentage of the hanging weight that remains is called the “yield” and is generally between 50% to 60% of hanging weight

This percentage varies based on a number of factors including:

Bone-in vs. boneless - This will dramatically affect yield. The more boneless cuts that are made, the lower the yield

The amount of fat remaining on the meat cuts-The yield will vary based on how much surface fat the cutter leaves on the cuts. Prime meat is much softer due to the grain (fat). The Prime steer is much fattier on the outer and inner level than the choice.

What sort of cuts will I get? If you buy a whole or half of beef, you make the decision how the beef is cut and packaged according to your needs. We are a chef owned company and will be glad to explain and walk you through the way.

Purchasing a Quarter Beef (half of a half) When you purchase bulk, the cuts are standardized as listed above. We like to give our customers who buy bulk a good selection of cuts from all the primal sections of the steer. Standardizing the cuts ensures that both customers sharing the side get a true split of the variety of cuts. Please let us know if you are sharing.

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Grilled strip steak

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Rib steak

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Prime rib eye

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Bison steak

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Mush London broil

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