1/2 Beef

What to expect in your boxes!! Below is an estimate of what to cuts to expect but part of the uniqueness in buying local, is every beef cuts out a little different. Quantity and conformation vary from animal to animal.

Estimated quantity of cuts distributed throughout your 9 boxes.

  • 10-12 Ribeyes

  • 8-10 NY Strip

  • 1 Whole Beef Tenderloin ( cut into Filet Mignon)

  • 4-5 Sirloin Steaks

  • 1 Flatiron Steak

  • 1 Flank Steak

  • 1 Skirt Steak

  • 1 Petite Tender

  • Short Ribs

  • Plate Ribs

  • 1 Tritip Roast

  • 1 Sirlointip Roast

  • 4 Chuck Roast

  • 3 Arm Roast

  • 2 Rump Roast

  • 2 London Broil

  • 1 Oxtail

  • 5 Ossobuco

  • Cubed Beef

  • Stew Beef

  • 2 Brisket ( Flat and Point)

  • Soup Bones (Beef stock)

  • 100 Ground Beef

  • Along with several other specialty items such as snack sticks and summer sausages.

What Makes Each Cut Unique??

Green Pastures, local grains and 14-21 days of dry aging but aside from that where it comes from on the beef and how its used by the beef plays a huge role in flavor, tenderness and what cooking techniques should be used to exhibit each cuts strong suits.