Bulk Beef

CHUCK

This primal is rich in meat and marbling, which helps add flavor and tenderize the surrounding meat. Although rich in flavor, chuck cuts are not as tender as the elegant middle steak primals; consequently, they are perfectly suited to pot roasts and braising cooking. This primal cut is also the most popular source for ground beef, thanks to its rich flavor and its balance of meat and fat.

DENVER STEAK
8-14 oz
The Denver Steak is generously marbled, juicy and tender. It is a versatile steak. Also called Chuck Under Blade Steak or Center Cut Steak.

BLADE CHUCK ROAST
The Blade Chuck Roast is not a roast at all, but a section of the primal that will be broken down to into chuck roasts or steaks that you’ll see here.

CHUCK CENTER ROAST
24 oz
The Chuck Center Roast is tender and flavorful. It is may also be labeled Chuck Roast.

CHUCK ROLL
16-20 lbs
The chuck roll is made up of the larger, more tender and flavorful muscles found in the chuck. This part of the chuck is normally broken down into cuts including the Chuck Eye Roast, Chuck Eye Steak, Chuck Center Roast and Chuck Center Steaks.

CHUCK EYE ROAST
24 oz
The Chuck Eye Roast is tender and flavorful muscles from the chuck primal. This is part of the Chuck Roll cut.

CHUCK EYE STEAK
8-14 oz
The Chuck Eye Steak is tender and flavorful muscle from the chuck primal. This is part of the Chuck Roll cut.

COUNTRY STYLE RIBS
Country-style ribs are meaty, tender and boneless with a robust flavor. Also called Chuck Ribs, Boneless Chuck Ribs.

CROSS RIB CHUCK ROAST
2-3 lbs
The Cross Rib Chuck Roast Tied is made up of the larger, more tender and flavorful muscles found in the chuck.

SHOULDER ROAST
24 oz
This cut is versatile and delicious. It may be on a menu as pot roast or mock brisket. Also called Chuck Roast, Arm Roast, Clod Heart, Short Clod, Shoulder Center.

SHOULDER STEAK
8-14 oz
This cut has a versatile and delicious cut from the Shoulder Roast.

RANCH STEAK
8-12 oz
The Ranch Steak is a versatile, affordable cut. This boneless and juicy steak is tender without the need for marinating. Also called Beef Shoulder Center, Shoulder Center Steak, Arm Steak.

FLAT IRON STEAK
8 oz
The Flat Iron Steak is a tender muscle, well-marbled, flavorful, and juicy. Also called Boneless Top Blade Steak, Shoulder Top Blade Steak.

TOP BLADE STEAK
8 oz
The Top Blade Steak is a tender muscle, well-marbled, flavorful, and juicy.

PETITE TENDER ROAST
10-14 oz
The Petite Tender Roast is a juicy, tender muscle from the shoulder near the top blade. This cut is versatile and can be presented similar to the Beef Tenderloin (Filet Mignon). This roast could be cut into the smaller Petite Tender Medallions. Also called Chuck Shoulder Tender.

PETITE TENDER MEDALLIONS
Petite Tender Medallions are cut from a juicy, tender muscle from the shoulder near the top blade. This cut is versatile and can be presented similar to the Beef Tenderloin (Filet Mignon).

SHORT RIBS, BONELESS
Other names which beef short ribs go by include: braising ribs, crosscut ribs, English short ribs, Korean short ribs.

SHORT RIBS, BONE-IN
12-16 oz
Short ribs are frequently cut into individual pieces. They are also cut across the bone into thick or thin crosscut pieces and can be ordered boneless. Short ribs have a rich deep flavor, perfect for signature rubs and sauces and a favorite for homestyle comfort food. Also called beef ribs.

GROUND
Ground beef comes from many different areas of the beef carcass. The perfect combination comes from selecting the right variety of cuts based on tenderness, flavor, and fat content.

KABOBS
Kabob meat can come from a variety of beef primals. Kabobs are versatile small chunks that are popular for grilling and can be used in place of stew meat.

RIB

This primal is the source, as you might expect, for ribs. Although there are 13 pairs of ribs, only ribs six through 12 fall into the rib primal. (One through five are part of the chuck cut and the 13th rib is part of the loin.) Rib roasts and rib eye steaks are from the rib primal. Products: Short Ribs, Back Ribs, Standing Rib Roasts (3 Rib, 4 Rib, and 7 Rib), Ribeye Steak and Ribeye Primal.

RIBEYE ROAST BONE-IN
4-12 lbs
The Ribeye Roast is one of the most tender of beef cuts. Found on menus as Prime Rib, the Ribeye Roast is a favorite among chefs. Also called Bone-in Ribeye, English Cut, King Cut, Queen Cut, Rib Roast.

RIBEYE STEAK, BONE-IN
10-20 oz
The Ribeye Roast is one of the most tender of beef cuts. Found on menus as Prime Rib.

BACK RIBS
2 lbs
Beef Back Ribs are full-flavored, and ideal for signature rubs and sauces. Also called Beef Riblets, Beef Ribs, Dinosaur Ribs, Finger Ribs, Rib Bones.

RIBEYE ROAST, BONELESS
3-6 lbs
This boneless roast is made by removing the bones and surface fat from the Ribeye Roast, Bone-in. The Ribeye Roast has an exceptional flavor and tenderness making it a favorite among chefs. Also called Beef Rib, Prime Rib.

RIBEYE STEAK, BONELESS
10-12 oz
Prepared from the Ribeye Roast, this is one of the most tender and flavorful steaks. This cut has a fine grain and generous marbling. Also called Beauty Steak, Boneless Rib Steak, Delmonico Steak, Filet Steak, Market Steak, Spencer Steak.

RIBEYE CAP STEAK
6-10 oz
The Ribeye cap steak is one of the most flavorful and tender steaks. Also called Spinalis Dorsi.

RIBEYE PETITE ROAST
2-4 lbs
The Ribeye Petite Roast is as impressive as a Rib Roast in a smaller size. This cut cooks up quickly, is well-marbled with less visible fat.

RIBEYE FILET
4-6 oz
The Ribeye Filet is cut from the Ribeye center muscle. This cut is lean, tender and flavorful.

BEEF BLADE MEAT
12-24 oz
This small specialty beef cut has a great taste with juicy texture. The flat, somewhat thin pieces consist of muscles that are immediately below and above the blade bone and related cartilage of the primal rib. This cut offers tremendous culinary creativity. Also called Export Style, Lifter Meat.

HANGER STEAK
6-10 oz
The Hanger Steak is ideal for thin cuts and is easy to slice. This cut is a favorite in foodservice. Also called Hanging Tender.

SIRLOIN

This is a cut of meat from the loin of a steer or heifer. Sirloin steaks differ from shortloin steaks in that the bone and the tenderloin have been removed. Some American butchers call a thick sirloin tip steak a chateaubriand, although the French reserve that term for a much better cut from the tenderloin. Products: Sirloin Tip Steak, Sandwich Steaks, Knuckle Bone and Ground Beef.

TOP SIRLOIN
8-10 oz
The Top Sirloin is one of the most versatile cuts on the beef carcass. It is also a favorite among restaurant patrons and health concious consumers. Also called Beef Loin, Top Sirloin Butt.

SIRLOIN STEAK
8-10 oz
The Sirloin Steak is part of the Top Sirloin, one of the most versatile cuts on the beef carcass. This boneless steak is well-flavored and moderately tender. This cut is a favorite for chefs and health conscious consumers. Also called Sirloin Butt Steak, Boneless Sirloin Butt Steak.

TOP SIRLOIN PETITE ROAST
1.5-4 lbs
The Top Sirloin Petite Roast is part of the Top Sirloin, one of the most versatile cuts on the beef carcass. This lean cut has a robust flavor and melt-in-your-mouth tenderness – great for carving. It is typically smaller and economically priced.

TOP SIRLOIN FILET
4-8 oz
The Top Sirloin Filet is lean and boneless, cut from the Top Sirloin Butt and trimmed of visible fat. This cut has a robust flavor with moderate tenderness. The Top Sirloin Filet is a popular with chefs and health conscious consumers. Also called Baseball Cut, Top Sirloin Butt Steak, Top Sirloin Filet Boneless, Top Sirloin Steak.

COULOTTE ROAST
1-2 lbs
The Coulotte is a boneless, flat triangle-shaped muscle that is the cap of the Top Sirloin Butt. The Coulotte is very popular in South American cuisine, particularly Brazilian Rodizio picanha. The Coulotte can be cut into steaks and be presented similar to a Sirloin Steak. Also called Sirloin Cap, Top Sirloin Cap Coulotte, Top Sirloin Cap.

COULOTTE STEAK
3-6 oz
The Coulotte Steaks are boneless steaks made by slicing the Coulotte (Sirloin Cap) at a right angle to the grain or direction of the muscle fibers. Coulotte Steaks are lean, versatile, and more economical than the similar Sirloin Steak. Also called Beef Loin, Top Sirloin Cap Steak.

TRI-TIP ROAST
1.5-4 lbs
The Tri-Tip Roast is lean, tender and boneless cut that offers the same great taste as the Top Sirloin. Also called Bottom Sirloin Roast, Triangle Roast, Tri-tip.

TRI-TIP STEAK
3-6 oz
The Tri-Tip Steak is a lean, tender and boneless cut that offers the same great taste as the Top Sirloin. Also called Santa Maria Steak, Triangle Steak, Tri-tip.

PETITE SIRLOIN STEAK
5-8 oz
The Petite Sirloin Steak is a smaller muscle frequently prepared marinated or cut into strips for fajitas. Also called Ball Tip Steak.

SIRLOIN BAVETTE
1-3 oz
The Sirloin Bavette is a small muscle – less tender and often marinated or cut into strips. This is a popular chef’s choice for creative menu items. Also called Bottom Sirloin Butt, Bottom Sirloin Flap, Bottom Sirloin Flap Bavette.

FLANK

The flank is the primal cut just below the loin primal. The primary cut from this primal is the flank steak. Products: Flank Steak.

FLANK STEAK
16-24 oz
The Flank steak is a flavorful cut that is great for marinading and popular for grilling.

OTHER CUTS

Stock Bones (Makes great Pet Bones Also)
3-5 lb

Organ Meats (Liver, Kidney, Heart)
8-32 oz

Tongue
2-3 lb

ROUND

The round is cut from the rear of the animal, including the hind shank and the rump. Meat from the round tends to be very lean but not as tender and is therefore best suited to moist cooking. There are exceptions to this: London broil is delicious when grilled. Sirloin tips and sirloin sandwich steaks are light, healthy meats that require minimum preparation times. Products: London Broil, Tri-Tip Roast, Tri-Tip Steak, Inside Round Roast, Beef Jerky and Ground Beef.

TOP ROUND STEAK
10-16 oz
The Top Round Steak is a lean and economical cut that benefits from tenderizing marinades. This cut offers a variety of uses including steaks, kabobs, stir-fry and fajitas. This cut is popular on lighter menus and with health conscious consumers. Also called London Broil, Short Cut, Top Round Steak, Top Round London Boil.

BOTTOM ROUND ROAST
18-24 oz
The Bottom Round is hearty, versatile roast. Also called Beef Round Bottom, Gooseneck, Outside Round.

BOTTOM ROUND SLICES
2 oz
Bottom Round Slices are a quick steak. These would be used for sandwiches such as the popular Philly Cheese Steak.

BOTTOM ROUND STEAK
8-12 oz
The Bottom Round is hearty, versatile steak. Also called Beef Round Bottom, Gooseneck, Outside Round.

BOTTOM ROUND RUMP ROAST
18-24 oz
The Bottom Round Rump Roast is hearty, versatile roast. Also called Beef Round Bottom, Gooseneck, Outside Round.

EYE OF ROUND ROAST
18-24 oz
The boneless Eye of Round Roast is a lean, economical cut ideal for lighter menus. This roast is often marinated, accompanied by sauces.

EYE OF ROUND STEAK
6-10 oz
The boneless Eye of Round Steak is a lean, economical cut ideal for lighter menus. This roast is often marinated, accompanied by sauces.

BEEF STEW MEAT

SHANK

Meat from the shank primal is some of the toughest; as a result, we do not offer cuts from this primal. We do use the shank for ground beef and our marrow bones. Products: Marrow Bones and Ground Beef

CROSS CUT SHANK
The Cross Cut Shank is popular for stew meat.

SHORT LOIN

Because this primal is from some of the least-used muscles, meat from this cut is particularly tender. As a result, these cuts do not require long cooking times and are the most expensive. The Delmonico steak, T-bone steak, and tenderloin (the source of filet mignon) are all from this primal. Products: T-Bone Steak, Delmonico Steak, NY Strip Steak and Striploin Primal.

PORTERHOUSE STEAK
10-24 oz
The Porterhouse Steak is a lean, tender steak. A Strip Steak and a Tenderloin Steak connected by the T-shaped bone. To tell the difference between the Porterhouse Steak and the T-bone Steak, look at the Tenderloin muscle. If it’s larger than a silver dollar, it’s a Porterhouse. The Porterhouse is a popular menu item that customers might prepare less at home. Also called King Steak.

T-BONE STEAK
8-20 oz
The T-bone Steak is a lean, tender steak. A Strip Steak and a Tenderloin Steak connected by the T-shaped bone. The tenderloin muscle must be at least 1/2 inch when measured across it’s center. The T-bone is a popular menu item that customers might prepare less at home.

STRIP STEAK, BONE-IN
8-12 oz
Strip Steaks are lean, indulgent, luscious, satisfying steaks. The Strip Steak is minimally marbled, with a robust flavor. Also called Shell Steak, Club Steak, Ambassador Steak, Country Club Steak, Delmonico Steak, Hotel Cut Steak, New York Strip Steak, Kansas City Steak, Strip Loin Steak, Sirloin Strip Steak, Top Loin Steak.

STRIP STEAK BONELESS
8-12 oz
A favorite at steak houses, the Strip Steak has a light texture with a bit of a chew. The Strip Steak is minimally marbled, with a robust flavor. Also called New York Strip, Kansas City Strip, Top Loin, Ambassador Steak, Boneless Club Steak, Country Club Steak, Delmonico Steak.

STRIP PETITE ROAST
2-4 lbs
The Strip Petite Roast is a lean, juicy roast, ideal for carving and popular with health conscious consumers. Also called Beef Loin, Top Loin Petite Roast.

STRIP FILET
4-8 oz
The Strip Filet is a lean cut with robust flavor that is often a favorite with health-conscious consumers. This cut is easy to prepare, sensibly portioned, and difficult to overcook. The thicker, juicier cut maintains tenderness even at higher temperatures. Also called Club Cut, Loin Filet.

TENDERLOIN ROAST
12-24 oz
The Tenderloin is a lean, versatile muscle very popular in food service. The Tenderloin has a fine, buttery taste. This roast may be cut into medallions, steaks, or Tenderloin Tails (the tapered end of the Tenderloin). Also called Butt Tenderloin, Chateaubriand, Filet Mignon, Tournedos.

TENDERLOIN FILET
6-8 oz
Tenderloin Filets are lean, tender muscles with a fine, buttery taste. Also called Beef Loin, Tenderloin Steak, Medallions, Tournedos.

BRISKET

The brisket primal is from the front of the animal beneath the chuck primal. The brisket is single flat and lean muscle requiring a slow roast or braise. The brisket is affordable, and versatile making it a popular cut. Also known as Jiffy Steak, London Broil, Plank Steak.

BRISKET FLAT
24-48 oz

WHOLE BRISKET
7-10 lbs

BRISKET POINT
18-32 oz

SHORT PLATE

BRISKET FLAT
24-48 oz

WHOLE BRISKET
7-10 lbs

BRISKET POINT
18-32 oz

BULK BEEF SALES:

We are adjusting to a new normal in demand and processing facility dates and availability. We are going to resume bulk beef deposits on a first come first serve basis. We are matching each deposit received to a secured processing date. We have secured dates every 3 weeks with processors. We will work with each of you to match your request with a secured date.

Bulk Sales – We are accepting orders/reservations

A $250 deposit is required to guarantee your beef for delivery at our scheduled harvest times, We typically have year round availability for our individual clients and can accommodate request on average with an expected 6-8 week turn around time from time order.

Our bulk beef is sold by the side (half animal) or split side (quarter animal). Often a group of friends with limited freezer storage will purchase a side or split side to divide among themselves.

Our prices are based on pounds of hanging weight, which is the weight of the animal after slaughter and dressing but before it has been cut. The hanging weight of our animals can range from under 450 lbs. to over 600 lbs.; but average at 550 assuming a hanging weight of 550 lbs the prices for animals processed in 2020 including processing costs, and delivery of product back to our farm would average as follows:

Total Price

Side $5.95/lb Avg Cost= $1500.00
Split side (1/4) $799.00 (We offer a standard spilt side package for a set price contact us for a list of cuts included.)

Please note that these prices are for a 550 lb hanging weight animal as an example. Your price will be based on the actual weight of the animal your beef comes from.

- What you actually receive, the take home or boxed weight, is usually around 65% of hanging weight. This percentage varies depending on the individual animal and how it is butchered.
- What do I get? Based on our standard cutting instructions around 20% will be in steaks, 45 to 50% will be ground beef, and the balance will be roasts, stew beef, ribs and other miscellaneous cuts. Yields of course will vary depending on the individual animal and how it is cut.
- How much storage space will I need? Your beef will come in “supermarket” sized portions, labeled, and frozen. A side of beef will take up approximately 7.5 cubic feet of freezer space; a split side 3 to 4 cubic feet. An eighth, which takes 2 cubic feet or less, should fit into a standard refrigerator freezer and leave a little room for the ice cream.

CLICK HERE TO MAKE YOUR DEPOSIT & RESERVE YOUR BEEF
(Please complete the form below we will touch base with you, about cut sheet instructions, harvest dates & delivery/pick-up options)

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