*Purchase the live animal from us at $2/lb. You own it. We raise it. We require a $300 deposit.
We will provide quality care fresh feed and water until Harvest time. There will be a harvest charge added to the whole Option of $125 per head.
* Customers pay for cut and wrapping. Costs depend on the type of wrap: vacuum $1.05 or paper $0.95 per lbs of meat.
-The butcher will contact you for your customized cutting instructions. With the Whole option you get it your way: *Lbs per pkg. *Thickness of steaks
We can help you with customizing :
1/2 Beef is sold cut and wrap included at
*$1,800.00 average lb in 1/2 240-280lbs
*$300.00 deposit required
1/4 Beef is sold cut and wrap included at
*$975.00 average lb in 1/4 120-140lbs.
*$300.00 deposit required.
Examples of Cuts Available from Whole, Half or Quarter Beef
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. ... This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast.
Though it's extremely flavorful, flank steak is one of the tougher cuts of beef. The trick is to grill it over a very hot grill for a short time, then let it rest, and then slice it against the grain.
This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
This highly desired cut of meat deserves top billing due to its full flavor and soft texture. The generous amount of marbling (fat running through the meat) makes for a rich taste and juicy finish.