Buy Now

Please see our pork order form for additional information.  The next delivery date is May 2 to Portland.  Contact alisha@carmanranch.com with questions. Thank you!



Quarter Cow - $250 Deposit

Quarter Cow - $250 Deposit
What are my cut options?

Half Cow - $500 Deposit

Half Cow - $500 Deposit
What are my cut options?

Half Pig- $150 Deposit

Half Pig- $150 Deposit
What are my cut options?

Carman Ranch Cutting Order Options

Beef Cutting Options:  If you order a quarter of beef, you can choose from the three cutting options below. We will do our best to accommodate special requests, but it is very difficult to do this on quarter orders. If you order is one-half or more, you can chose one of the options below or request changes to meet your cooking preferences.

Cut Option 1 — Full Variety Option

This option is for people who want every cut. If you prefer grilling, stir-fry and kabobs in the summer and love to cook beef in the oven or crock pot during the winter, this option is for you. The premium steaks only require a little salt and attention to make sure they aren’t overcooked. The sirloin and round steaks should be marinated before using in satay, stir-fry, or kabobs. They are incredibly flavorful, but are quite lean and cook quickly. The roasts should be dry roasted to an internal temperature of 135 degrees. There will be several pot roasts (bone-in chucks) that are excellent for braising and make awesome shredded beef, and one tri-tip or brisket. We typically brine our brisket for St. Paddy’s Day. The tri-tip or flank steak is good with a nice rub and grilled on the BBQ.

* Please note that approximately 40% of this option will be ground beef.

Cut Option 2 — Steak and Ground Beef Option

This option is for people who grill steaks and burgers in the summer, and includes one roast for roast beef, but no braising cuts. If you never plan ahead enough to cook a pot roast but don't mind marinating a round steak, this option is for you. The rump roast is great roast beef—it should be dry roasted (not braised) to an internal temperature of 135 degrees or less to retain moisture, but this typically takes just over an hour. The burger and steaks can be thrown on a grill, but do pay special attention to the sirloin and round steaks—they are very easy to overcook.  We prefer to marinate them, or slice thin for stir fry.

*Approximately 50-60% of this option will be ground beef.

Cut Option 3 — Mostly Ground Beef with Premium Steaks

This option is for people who don’t have the time or inclination to cook roasts or marinate steaks! If you don’t like to spend more than 20 minutes on dinner, ever, this option is for you. The sirloin, chucks, and rounds will be ground into premium ground beef. This option will yield considerably more ground beef (approx 70 lbs) but we have plenty of ground beef recipes so you won’t get bored. Besides, who gets tired of hamburgers!

Additional Information

Regardless of which cutting option you chose

Pork Cutting Options:

Please specify if you would like your sausage plain (season yourself) or mixed with a spice blend.  After placing your order, we will contact you directly to ask about additional cutting specs.