CUT LISTS

Submit cutting instructions online here:

PLEASE NOTE:the carcass weight or ‘hanging weight’ for beef IS NOT the take home weight of the edible post processing meat you will be receiving.

The carcass will lose 40-45% of the hanging weight due to aging and processing.

Calculate 60% of the hanging weight to estimate the total take home weight. We will provide you with the weight of your total take home product upon pickup.

The ‘hanging weight’ is the term used for the carcass's weight directly after slaughter, but then it undergoes dry aging and loses moisture, the aged exterior is cut off and disposed of, and various bones, tendons, gristle, scar tissue, extra body and kidney fat, etc (the inedible bits) are removed and discarded during processing. 

We age carcasses appropriately and process conservatively but the reality of the process is the hanging weight to take home weight loses 40% +/-.

Pork, sheep, and goats final product is about 65% of the carcass weight.

A quick explanation of the 1/4 cut sheet options are:

For more information reference our FAQs page.

Chuck roast is best for slow roasting, braising, or crock potting.

Arm roast: similar to a chuck roast, but more lean

Cross rib roast: a tender, boneless shoulder roast

All three of these can be selected to keep or be ground for more ground beef.

Rib steak: a bone in rib eye steak

Prime rib: the premium roast on a cow

Have to pick one or the other.

Short ribs: a tough and meaty bone in cut.
Can be kept or ground for more ground beef. Short ribs cannot be thin cut on a 1/4 of a beef order.

Stew meat: 1” cubes in a one pound package

A 1/4 customer receives five packages of stew meat if selected, otherwise ground beef.

Soup bones: marrow bones for making broth.

Dog bones: self explanatory

Brisket: does not divide well and therefore not available on a 1/4 cut sheet but can be requested in the comment box.

T bone steaks and one package of tenderloin steaks come standard.

Top sirloin steaks: a lean, boneless steak

All the cuts in the round are lean and tough, and a great place to get more hamburger if desired (in my personal opinion).

Customers should take care to not over cook cuts from the round as they dry out quickly due to lack of marbling.

Top round roast: Lean and tough roast

London broil: a variation of the top round roast

Top round steak: a very lean boneless steak

Bottom round roast: A lean, tough but flavorful boneless roast

Eye of round roast: the leanest roast, mild flavored and firm textured

Sirloin tip steak or roast: a lean steak or roast from the round

We can make cube steak out of any cut in the round if desired.

Rump roast: very lean, bone in roast

Flank steak: only one per half of cow.

If both 1/4 customers requisition, one customer receives a skirt steak and one receives a flank steak.

All hamburger will be in one pound packages.

Steaks are 1” thick and two per package.

We recommend www.beefitswhatsfordinner.com for learning how to cook all the new to you cuts.

Pork cut list

Each 1/2 pork includes a package of spare ribs.

Picnic roast = an arm roast, one per half.

Leave belly whole to have bacon made.

Leave Leg Roast whole to have ham made.

1/2 and whole beef cut list

For more customization information for 1/2 and whole cut lists read our FAQs.

Chuck steak: a 1” thick chuck roast

Short ribs can be thin cut (also called Flanken, Maui, Korean, etc)

Must choose T bone/porterhouse OR New York and tenderloin

A bavette is similar to a flank steak

Steaks are 1” thick / two per package unless requested otherwise.