Quarter, half, and whole beef orders

Choose the loin

T-bones OR filet AND New York strips. They are two different ways to cut the same part of the beef, so choose one path. On the second path, the filet may stay whole or be cut into steaks. A whole filet runs about a foot or a little longer.

T-bonesFilet and NY strips

Choose one steak thickness

The selected thickness applies to every steak, including the filet when it is cut into steaks.

3/4"1"1 1/4"1 1/2"

Mark the steak cuts

The T-bone path lists T-bone, sirloin, and ribeye. The filet and New York strip path lists filet, New York strip, sirloin, and ribeye.

Choose the roasts

Rump, chuck, and shoulder are listed separately. Mark each roast you want to keep. A side usually yields two to four of each, depending on the size of the animal. Call the shop to ask how many yours made.

RumpChuckShoulder

Keep or grind the other cuts

Mark ribs, fajitas, cutlets, and brisket. Unselected items are listed for grinding on the finished sheet.

RibsFajitasCutletsBrisket

Choose the ground pack size

Hamburger defaults to a 75/25 blend unless you specify otherwise.

1 lb1 1/2 lb2 lb

Add smokehouse products if wanted

The sheet also lists sausage, hot link sausage, beef jerky, and survival sticks.

SausageHot link sausageBeef jerkySurvival sticks