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Option Sizing

Sizing

Steak Thickness

We find most customers enjoy 1" or 1 1/4"

1"
1 1/4"
1 1/2"
2"

Steaks per pack

Our steaks are aged 10-16 days, but a single steak can be lightly salted and kept in a fridge for another 10 days.

How many pounds would you like your roast?

2-3 lbs
4-5 lbs
6-7 lbs

Brisket

Brisket

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Selecting to add Brisket to the Burger meat will result in fattier burger.

I want a “flat” & “point” from each half
No thanks I want my brisket added to the burger

Burger Package Size

Burger Package Size

Final weight is either 100% of 1 size or 50% of 2 sizes. Pick up to 2.

Example: 300LB total weight, you select 1LB and 2LB options. You get 150 units of 1LB packaging AND 75 units of 2LB packaging

1 lb
1.5 lb
2 lb
5 lb

Chuck Roast and Pot Roast

Chuck Roast and Pot Roast

Chuck

A whole cow will yield between 16 and 24 roasts. Selecting half or none gives you a burger with higher fat content.

All
Half
None

Rib Loin

Rib Loin

Rib Loin - I want a roast

We can pull out roasts for you to make a prime rib or cut all into Rib-eye steaks. We suggest 1 LB/person that you are feeding.

I want a Roast
I want steaks, not a roast.

Roast Weights

On average our Rib Loins weigh 18 LBs. Clients usually request to cut in half. For any size other than listed enter your preferred custom weight and if you want the excess as steaks or a second roast.

Whole
Half
Custom

Please enter a number from 5 to 20.

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Excess weight as Roast
Excess weight as Steak

Bone in / Out

Bone In
Bone Out

Strip/Loin

Strip/Loin

Strip-Loin - b

Can be pulled out as a roast or cut into steaks
Because of the muscle anatomy of the animal, a variety of steaks including tenderloins, T-bones, and Strip will be included.

Due to federal regulations if your animal is 30 months or 2.5 years old you will not receive t-bones you will receive strip steaks and tenderloins instead.

T-Bone Steaks
Tenderloin & Strip steaks
Roast

Ribs

Ribs

Do you want ribs?

Yes - We will cut them crockpot size
No - We will add it to the burger which INCREASES FAT CONTENT

Round

Round

The Round is the large back end or rump of the animal.
If you want Steak, Tenderized Steaks or Roasts, we suggest using the Top Round.
For the Bottom Round we suggest Burger.
If you do not want Steaks, Tenderized Steaks or Roasts select Burger for both.
If you want lean burger we recommend adding the rounds to the burger
Selecting 2 options will result in 50% total weight of each selected item.

Top Round

Tenderized steaks
Steaks
Burger
Roast

Bottom Round

Tenderized steaks
Steaks
Burger
Roast

Round Sirloin Tip

Tenderized steaks
Steaks
Burger
Roast

Sirloin - Custom Cut

Top Sirloin

Sirloin - Steaks or Roast

Steaks
Roast
Burger

Flank

Flank / Skirt Steak

Flank Steak

The Flank is a very flavorful cut that makes awesome Philly cheesesteak, fajita's, Mongolian beef or carne asada. It is semi-tender and well marbled.

Do you want them?

Yes
No

Skirt Steak

Do you want them?

Yes
No

No Flank or Skirt Steak

Add to Burger

Stew Meat

Stew Meat

Stew Meat - RB

Each package is 2 LB's and comes out of the hamburger meat.

Shank

Shank

The shank is the forearm of the animal. They can be cut horizontally to give you a round roast with a little round bone in it. The name for this is Osso Buco, or we can strip off the meat and add to your burger

Osso Buco
Burger

*Review all your selections before clicking "NEXT" below*

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