Meat Processing Options




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Beef Processing

To help you make decisions concerning your beef processing choices, listed below are the different cuts of beef and the options we offer for each one.

Please communicate the size you would like the roasts cut at – 2#, 2.5#, 3#. Also, communicate if you would like ALL roasts or only the better roasts which will give you more hamburger.

  • Chuck Roast – These are very good roasts and are usually cut with the bone in them. If you prefer the roast can be made boneless. Also, the chuck is where the Flat Iron Steaks come from if you choose to have those made.
  • Shoulder Roast or Arm Roast – Also very good roasts. If you ask for better roasts only we will give you the boneless shoulder roasts.
  • Rump Roasts – There are two rump roasts on a side of beef. The normal procedure we follow is we make the rump roast boned and rolled in netting unless you specify otherwise.
  • Sirloin Tip Roast – These are boneless roasts. If you do not want them as roasts they can be cut as sirloin tip steaks.
  • Round Roast – Usually boneless roasts, round steaks or tenderized round steaks.

Please communicate the thickness of the steaks you will want us to cut them at – 3/4”, 7/8”, 1”
1 1/4” and how many steaks per package.

  • Ribeyes
  • T‐bones
  • New York Strip
  • Boneless Sirloin
  • Filet Mignon
  • Filet Mignon wrapped with Bacon
  • Flat Iron Steak
  • Sirloin Tip
  • Round Steak
  • Cubed Steak
  • Minute Steak
  • Tenderized Round
  • Chuck Steak
Finishing options include –

  • Back Ribs – Normally we will give you the back ribs on a side of beef. They are the ribs pulled off the ribeyes. On a quarter of beef we will put them in hamburger since they are not enough for a meal.
  • Short Ribs – These can be saved for you or they can be boned out or hamburger.
  • Boneless Country Style Ribs – These are lean and boneless from the chuck area of the beef.

Knuckle joints with the meat left on them, excellent for making broth for soup.

Finishing options include –

  • Bulk – It can be packaged in 1 lb, 1.5 lb, 2 lb packages.
  • Patties – Can be made in either 1/4 lb or 1/3 lb sizes.


  • Dried Beef – Can be made from the beef round and is smoked and fully cooked. In order to smoke it you must get at least 3 lb. for it to hold together.
  • Summer Sausage – Made from the hamburger. Can get in any amount from 1 lb. or more. Vacuum packaged in 1 lb. packages.
  • Beef Jerky – Whole muscle jerky made from the beef round. Can get in any amount from 1 lb. or more. Does not need refrigeration.
  • Beef Sticks – Made from the hamburger. Can come in regular sticks or Jalapeno & Cheese sticks.
  • Ring Bologna – Made from the hamburger with some added pork. Fully smoked and fullycooked.