Processing Options
If you are ordering beef from a farmer, you can place cutting instructions here. If you want to order beef from us and don’t have a farmer, please call us at 989-658-8185.
2026 Cost of Processing:
- $0.85 per Pound of Hanging Weight
- $75 Slaughter Fee (whole beef, fee will be split equally for smaller quantities)
- $30 Disposal Fee (whole beef, fee will be split equally for smaller quantities)
*PRICES SUBJECT TO CHANGE*
Thickness of Steaks: Thick 1″ Medium 3/4″ Thin 1/2″
Round Steak: Round comes from the rear of the beef. It’s a tougher type of meat 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 a combination of both steaks). Cube steak is tenderized in a machine and is typically cooked in a skillet. For an extra charge, we can also cut the round into Chip (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, the Round can be turned into ground beef.
Sirloin Steak: Sirloin comes from the posterior of the beef. This cut has a lot of flavor, so it’s best to grill or broil these steaks. Can be Bone-in Sirloin or Boneless Sirloin. You can only choose one option. If you decide to make it boneless, you get the Filet Mignon packaged separately.
Short Loin: The Short Loin originates from the back of the beef, encompassing the spine. These steaks are versatile, allowing them to be cooked in various 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 choose the New York Strip option, you will also receive some Filet Mignon packaged separately. You can only choose one option.
Rib Section: The steaks in the Rib Section are known by various 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: The Sirloin Tip originates from the rear of the beef, located between the round and the sirloin. It’s a tougher type of cut, so the ideal way to cook it is to broil it or have it cut as a roast. This can be cut as a Sirloin Tip Roast or as Sirloin Tip Steaks (or a combination of both). This is a boneless cut.
Chuck and Arm Roasts: Chuck and Arm Roasts come from the front of the beef. They are best suited for use 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 who 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 pretty tough, so it 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. The 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 a 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 beef. Stew Meat is lean, trimmed 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. Soup Bones are typically used for making soups and broths, or they can be boned off for ground beef.
Ground Beef: Ground Beef can be packaged in 1 or 1.5 packages. If you want to mix and match sizes, please specify this in the Ground Beef notes. For an extra charge, we can also make them into patties.
Other cuts: Additional cuts that are not typically requested include Flank Steak and Beef Brisket. Those come from the belly and chest of beef. Flank Steak is traditionally grilled or broiled, while the Brisket is used in roasts or smoked. If you request these cuts, you’ll receive them; otherwise, we grind them for ground beef.
Canning meat is available for an additional charge. Please type in the notes section at the bottom of the page that you would like to can meat, and indicate whether you would like it fresh or frozen.
As custom processors, if there is anything we can do for you, simply ask.
The picture shows a quarter of beef, but it can be customized to your liking!
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