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Beef Processing Guide - Quarter

Beef Processing Guide
Quarter

Looking to purchase a quarter beef and have it processed just the way you like? We make it easy and stress-free! Our custom quarter beef orders let you choose exactly how your meat is cut, packaged, and prepared—from steak thickness to roast size and everything in between. Each order is handled with care to ensure you receive the same premium-quality beef our family has proudly raised right here on the farm.

Fill out and submit the form below to start your quarter beef order. Once we receive it, we’ll reach out to go over your cutting preferences and confirm your order details before processing begins.

BONE & PLATE:
This is the Short Ribs, Boiling Beef, and Soup Bones. Boiling Beef is the cartilage section of the Rib Bones and can be used for making Beef Stock.

ROASTS:
The standard Roasts are: Chuck, Arm, Rump, and Pikes Peak.
The Sirloin Tip Roast can be cut as a Roast, but is typically sliced and tenderized as Round Steaks.
Unpackaged Roasts will be made into Ground Beef.

BRISKET:
The Brisket can be left WHOLE or CUT IN TWO. If not packaged, it will be made into Ground Beef.

RIB STEAKS:
Please specify desired thickness and amount per package:

T-BONE / FILETS & STRIPS:
The T-Bone can be left whole or cut into Filets and KC Strip Steaks.
Please specify desired thickness and amount per package:

SIRLOIN:
Please specify desired thickness and amount per package:

ROUND:
The round can be sliced and tenderized into round/minute steaks, made into roast, or cut into fajita or stew meat.
THE SIRLOIN TIP WILL BE PART OF THIS IF NOT MADE INTO ROAST.

PARTS:
Please select what parts you would like package:

TALLOW:
Beef Suet for Rendering:

If you see this black asterisk ” * ” next to any cut, know that we offer guidance when it comes to questions about these specific cuts.

BONE & PLATE:
This is the Short Ribs, Boiling Beef, and Soup Bones. Boiling Beef is the cartilage section of the Rib Bones and can be used for making Beef Stock.

ROASTS:
The standard Roasts are: Chuck, Arm, Rump, and Pikes Peak.
The Sirloin Tip Roast can be cut as a Roast, but is typically sliced and tenderized as Round Steaks.
Unpackaged Roasts will be made into Ground Beef.

BRISKET:

RIB STEAKS:
Please select the option of cuts you would like to add to your order:

T-BONE / FILETS & STRIPS:
Please select the option of cuts you would like to add to your order:

SIRLOIN:
Please select the option of cuts you would like to add to your order:

ROUND:
The round can be sliced and tenderized into round/minute steaks, made into roast, or cut into fajita or stew meat.
THE SIRLOIN TIP WILL BE PART OF THIS IF NOT MADE INTO ROAST.
ANY portion of the round not cut will be made into ground beef.

ROUND/MINUTE STEAKS:
Please select the option of cuts you would like to add to your order.
NOTE: These come in 1lb packages.

FAJITA MEAT: *
Please select the option of cuts you would like to add to your order.
NOTE: These come in 1lb packages.

STEW MEAT : *
Please select the option of cuts you would like to add to your order.
NOTE: These come in 1lb packages.

PARTS:
Please select what parts you would like package:

TALLOW:
Beef Suet for Rendering: