Beef Cuts
Half of Beef
Round steak (may have cube steak or stew meat as well but is extra cost)Each half consists of:
| CUT | ITEMS |
|---|---|
| Rump Roast | 2 pieces |
| Sirloin Tip Roast | 3 pieces |
| Arm Roast | 3-4 pieces |
| Chuck Roast | 10-12 pieces |
| Ribeye Steak | 14-16 pieces |
| T-Bone Steak | 6-8 pieces |
| Porter House Steak | 4 pieces |
| Sirloin Steak | 5-7 pieces |
| Round Steak | 5-7 pieces |
| Short Ribs | 4 packages |
| Soup Shanks | 7-8 pieces |
| Hamburger | 100-150# |
Split Half of Beef
Get all the cuts from whole half just a ¼ of it instead of a whole halfUsually between 60-70 # of burger
A split side consists of:
| CUT | ITEMS |
|---|---|
| Rump Roast | 1 piece |
| Sirloin Tip Roast | 2 pieces |
| Arm Roast | 2 pieces |
| Chuck Roast | 4-6 pieces |
| Ribeye Steak | 8 pieces |
| T-Bone Steak | 4 pieces |
| Porter House Steak | 2 pieces |
| Sirloin Steak | 4 pieces |
| Short Ribs | 2 packages |
| Soup Shanks | 4 pieces |
| Hamburger | 60-70# |
Front Quarter
Usually 50-60# of burgerA front quarter consists of:
| CUT | ITEMS |
|---|---|
| Chuck Roast | 10-12 pieces |
| Ribeye Steak | 14-16 pieces |
| Soup Bones | 2 packages |
| Ground Beef | 50-70# |
| Arm Roast | 3 pieces |
| Short Ribs | 4 packages |
Hind Quarter
Usually 40-50# of burgerA hind quarter consists of:
| CUT | ITEMS |
|---|---|
| Sirloin Steak | 7-8 pieces |
| T-Bone Steak | 8 pieces |
| Porterhouse Steak | 4 pieces |
| Round Steak | 5-7 pieces |
| Rump Roast | 1-2 pieces |
| Sirloin Tip Roast | 2 pieces |
| Soup Bones | 2 packages |
| Ground Beef | 40-50# |
Hog Processing
Whole Hog
200# hanging weightEach Whole Hog consists of:
| CUT | ITEMS |
|---|---|
| Ham | |
| Bacon | |
| Pork Chops | |
| Steak | |
| Shoulder Roast | |
| Loin Roast | |
| Hocks | |
| Spare Ribs | |
| Sausage |
Half Hog
100# hanging weightEach Half Hog consists of:
| CUT | ITEMS |
|---|---|
| Ham | |
| Bacon | |
| Pork Chops | |
| Steak | |
| Shoulder Roast | |
| Loin Roast | |
| Hocks | |
| Spare Ribs | |
| Sausage |
2025-26 Venison Processing
Your Meat + Meat Added x Price per Lb. = Total Cost
Venison
50% Venison + 50% Meat Added| CUT | PRICE |
|---|---|
| Sausage - 2# Stick | $5.00# |
| Sausage w Garlic | $5.00# |
| Sausage w Cheese- 2# Sticks | $5.00# |
| Wieners - 2# Pkgs. | $5.00# |
| Brats - 2# Pkgs. | $5.00# |
| Bologna - 1.5# Ring | $5.00# |
| Dried | $6.00# |
| Snack Sticks - 2# Pkgs. | $6.00# |
| Snack Sticks w Garlic-2# Pkgs | $6.00# |
| Snack Sticks W Garlic & Cheddar | $6.00# |
| Breakfast Sausage - 1# Pkgs. | $4.29# |
Ground Venison
Pork is added if you do not specify.| CUT | PRICE |
|---|---|
| Grinding | $2.00# |
| Suet Added | $2.39# |
| Beef Added | $5.79# |
| Pork Added | $4.09# |
**All costs listed above are estimates and subject to change based on the current market**
**Any cuts that you do not want may be ground to give extra burger or sausage**
Beef Cutting Instruction Information
Average thickness on all steaks is 1″ but we can cut them from 1/2″ to a 1 1/2″. Average size roast is 3# but we can do anywhere from 2-5#.
ALL SPLIT SIDES HAVE TO BE CUT THE SAME, otherwise there is no way to make it an even split.
A whole beef can only be split in 1/2 or in 1/4s.
T-Bone/Porterhouse Steaks (bone-in cut) OR NY Strips & Tenderloins (boneless cut): How thick and how many per package?
Sirloin Steaks: How thick and these are 1 per package because they are large.
Round Steaks: How thick and these are 1 per package because they are large. Other choices for these are (at an extra fee): Cubed Steaks or Stew Meat.
Hamburger: 1#, 1 1/2# or 2# packages
Chuck Roasts: What size?
Rib Steaks (bone-in cut) OR Ribeye (boneless cut): How thick and how many per package?
Soup Bones (neck, shank and oxtail): Yes or No?
Sirloin Tip Roast: What size?
Rump Roasts: What size?
Short Ribs: Yes or No?