Processing Options

If you are ordering beef from a farmer, you can place cutting instructions here. If you want to order a beef from us and don’t have a farmer, please call us at 989-658-8185.

Thickness of Steaks: Thick 1″    Medium 3/4″    Thin 1/2″

Round Steak: Round comes from the rear of the beef. Its a tougher cut so the ideal way to cook it is to broil it or have it cut as a roast. Can be left as Round Steak or turned into Cube Steak (or some of each steak). Cube steak is put through a machine to tenderize it and is generally cooked on a skillet.  For an extra charge we can also do chip or minute steak which is slicing the round into very thin pieces (Philly cheese steak meat).  Another option is to have the round cut into roasts. Also, it be turned into burger. 

Sirloin Steak: Sirloin comes from the posterior of the beef. This cut has a lot of flavor so it best to grill or broil these steaks. Can be Bone-in Sirloin or Boneless Sirloin. You can only choose one option.  If you choose to make it boneless you get the Filet Mignon packaged separate.

Short Loin: Short loin comes from the back of the beef that includes the spine. These steaks are versatile so they be cooked in many different ways. The most popular option is to cut this into T-Bone and Porterhouse Steaks. This cut can also be made boneless resulting in New York Strip Steak.  If you go with the New York Strip option, you will also get some Filet Mignon packaged separate. You can only choose one option.

Rib Section: The steaks from this section go by a lot of names that mean the same thing.  The main difference is whether the bone will be left in.  If the steaks contain the bones they are called Rib Steaks or Bone-in Ribeye.  Without the bones the steaks are called Ribeye or Delmonico.  Another option is to leave this cut as Prime Rib or Standing Rib Roast. You can only choose one option.

Sirloin Tip: Sirloin tip cones from the rear of the beef between the round and sirloin. Its a tougher cut so the ideal way to cook it is to broil it or have it cut as a roast. This can be cut as Sirloin Tip Roast or as Sirloin Tip Steaks (or some of each).  This is a boneless cut.

Chuck and Arm Roasts: Chuck and Arm Roasts come from the front of the beef. They are best used as pot roasts. Chuck and Arm Roasts are usually cut into 2-3 or 3-4 lb. roasts.  You could also have them cut into steaks.  These are not as good as the other steak cuts but a better option for people that don’t like roasts or a lot of ground beef.

Rump Roast: Rump roast is a cut from the upper part of the round. This cut is lean and flavorful, but can be quite tough, so should be cooked like a pot roast. Rump Roast is usually rolled and cut in half.  This is the roast that has the butcher netting on it.  Only other option with this cut is ground beef.

Short Ribs: Short Ribs come from the front of the beef. They can be cooked into stew or braised. They are fattier than pork ribs. Short Ribs can be left as ribs or boned out and ground.

Stew Meat: Stew meat can come from other cuts of the beef. Stew Meat is lean trim pieces cut into cubes.  This can also be put into ground beef.

Soup Bones: Soup Bones are from the legs of the cow. They traditionally have the meat left on the bones. You can get the Soup Bones for soups and making broth or we can bone the meat for ground beef.

Ground Beef: Can be packaged in 1, 1.5, or 2 lb. packages.  If you want to mix match sizes, please type that in Ground Notes. For an extra charge, we can also make them into patties.

Other cuts: Other cuts that are not normally asked for are Flank Steak and Beef Brisket.  Those come from the belly and chest of beef. Flank Steal is traditionally grilled or broiled while the Brisket is used in roasts or smoked. If you ask for these cuts you’ll get them otherwise we grind them for ground beef.

Canning meat can be requested for an extra charge. Please type in notes section at the bottom of the page that you would like canning meat and if you would like it fresh or frozen.

Extras: Double wrap, vacuum pack, and paper wrap is available for an extra charge.

As custom processors, if there is anything we can do for you, all you have to do is ask.

The picture is an example of a quarter of beef but it can be customized to your choosing!

4 Round/Cube Steaks

4 Sirloin Steaks

6 T-Bones/Porterhouses

7 Ribeyes

4 Sirloin Tip Steaks, 2 Sirloin Tip Roasts

4 Chuck Roasts

1 Arm Roast

1 Rump Roast

Approx 30 pounds of Ground Beef

4 packages of Short Ribs

5 pounds of Stew Meat

4 packages of Soup Bones