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These are the high-value cuts that most people get excited about.
Ribeye: Usually 10–12 steaks.
T-Bone & Porterhouse Or New York Strip and Filet Mignon (If you choose to have them Boneless).
Sirloin Steaks: Great for grilling or stir-fry.
Flank or Skirt Steak: Perfect for fajitas.
These require low and slow cooking (like in a crockpot or your new sous vide setup!).
Chuck Roast: The classic pot roast.
Rump/Round Roasts: Leaner cuts for slicing thin.
Brisket: Usually half of the full brisket.
Short Ribs: Rich, fatty, and delicious.
Stew Meat: Pre-cubed lean meat.
This is the bulk of your share.
Ground Beef: Expect 80–100 lbs. of ground beef (Depending on cuts), packed in 1, 1.5, or 2 lb tubes.
Organ Meats & Bones : You can request the liver, heart, tongue, and "soup bones" (marrow bones).
Because it is a custom share, the butcher will ask you to fill out a "cut sheet." This allows you to customize your order:
Thickness: Do you want your steaks 1 inch thick or 1.5 inches?
Packaging: Do you want 2 steaks per pack or 4?
Grind: Do you want some of the roasts turned into more ground beef if you don't cook many roasts?
Freezer Space: You will need roughly 8 to 10 cubic feet of freezer space. A standard kitchen freezer usually isn't enough; you’ll likely need a dedicated chest or upright freezer.
The Weight: You pay based on "Hanging Weight" (the weight of the carcass), but you take home the "Take-Home Weight" (after bones and fat are trimmed). Expect to lose about 30-40% of the hanging weight during the butchering process.
These are the high-value cuts that most people get excited about.
Ribeye: Usually 10–12 steaks.
T-Bone & Porterhouse Or New York Strip and Filet Mignon (If you choose to have them Boneless).
Sirloin Steaks: Great for grilling or stir-fry.
Flank or Skirt Steak: Perfect for fajitas.
These require low and slow cooking (like in a crockpot or your new sous vide setup!).
Chuck Roast: The classic pot roast.
Rump/Round Roasts: Leaner cuts for slicing thin.
Brisket: Usually half of the full brisket.
Short Ribs: Rich, fatty, and delicious.
Stew Meat: Pre-cubed lean meat.
This is the bulk of your share.
Ground Beef: Expect 80–100 lbs. of ground beef (Depending on cuts), packed in 1, 1.5, or 2 lb tubes.
Organ Meats & Bones : You can request the liver, heart, tongue, and "soup bones" (marrow bones).
Because it is a custom share, the butcher will ask you to fill out a "cut sheet." This allows you to customize your order:
Thickness: Do you want your steaks 1 inch thick or 1.5 inches?
Packaging: Do you want 2 steaks per pack or 4?
Grind: Do you want some of the roasts turned into more ground beef if you don't cook many roasts?
Freezer Space: You will need roughly 8 to 10 cubic feet of freezer space. A standard kitchen freezer usually isn't enough; you’ll likely need a dedicated chest or upright freezer.
The Weight: You pay based on "Hanging Weight" (the weight of the carcass), but you take home the "Take-Home Weight" (after bones and fat are trimmed). Expect to lose about 30-40% of the hanging weight during the butchering process.