Barnyard Box…

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 Animal cuts out a little different. Quantity and conformation vary from animal to animal.

Estimated quantity of cuts distributed throughout your 6 boxes.

• BEEF

• 5-6 Ribeyes

• 4-5 NY Strip

• 1/2 Whole Beef Tenderloin ( cut into Filet Mignon)

• 2 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

• 1 Brisket ( Flat or Point)

• Soup Bones (Beef stock)

• 50 Ground Beef

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

• *** Items marked with * will be fairly divided between the two families sharing the half of beef. As there is only one of them per half and this box includes a 1/4.

• PORK

• 1 Boston Butt

• 1 Shoulder Roast

• 20 Pork Chops

• 1 Rack of Ribs

• Dry Cured Hardwood Smoked Bacon

• Pan sausage

• Hardwood Smoked Link Sausage

• 1 Sirloin Roast

• 1 Brown Sugar Cured Hardwood Smoked Ham

• 2 Smoked Hocks

• 2 Fresh Osso Buco

• Neckbones

• Lard

  What Makes Each Cut Unique??

  Green Pastures, local grains and 14-21 days of dry aging and traditionally curing 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.