What You’ll Get

How Much Beef Is That?

A typical quarter will yield about 50 to 60 meals per year for a family of 4, or beef once per week.  If you eat beef more than once per week, or enjoy entertaining, you may want to consider a half.  If you eat out often, or only cook beef as a rare treat, you decide to split a quarter with a friend.

How Will The Beef Be Cut?

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

  • Tenderloin Steak-- usually 1 per quarter (most tenderloins are on the T-bone)
  • T-Bone Steak-- 3-4 per quarter
  • NY Steaks (Bone-In) usually 1 per quarter (the rest are on the T-bone)
  • Rib Steaks 3-4 per quarter
  • Top Sirloin Steaks
  • Sirloin Tip Roast
  • Tri-Tip Roast or flank steak
  • Brisket
  • Short Ribs (Korean style, BBQ or braising style—braising is standard)
  • Chuck Roasts and Arm Roast (Pot Roast)
  • Eye of round roast
  • Round Steak
  • Rump Roast (for roast beef)
  • Ground Beef 
  • Bones for soup or dogs

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

  • Tenderloin Steak
  • T-Bone Steak
  • NY Steaks (Bone-In)
  • Rib Steak
  • Top Sirloin Steaks
  • Sirloin Tip Steaks
  • Top Round Steaks
  • Rump Roast
  • Ground Beef
  • Bones for soup or dogs

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

  • Tenderloin Steak
  • T-bones
  • NY Steaks (Bone-In)
  • Rib Steak
  • Top Sirloin Steaks
  • Tri-tip Roast or flank steak
  • Ground Beef

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

  • Unless otherwise specified, steaks will be in 2 per package.
  • All the various steaks cut 1 1/4" thick.
  • Roasts will be 2.5 -3 lbs
  • Unless otherwise specified, our dry-aged ground beef will be in 1.5 lb packages.
  • All packages will be wrapped in BPE-free cryovac. Unfortunately, this is the ONLY packaging option available at our local cutting shop. We have looked into other options and NONE of them are recyclable—paper appropriate for wrapping beef is lined with plastic, the cryovac plastic could be recycled, but since it was used for food, they will not accept it and even brown paper is not recyclable if it is used for food… We will continue working on this one!

If you order one-half or whole cow, you have additional options

  • Prime rib roast instead of rib steaks
  • Stew meat instead of brisket, tri-tip and flank steak
  • Chateaubriand instead of filet mignon
  • London broil instead of round steaks or roast
  • Many more options—call me (541-263-0812) and we can discuss what will work best for you!

Small package option

One-pound packages of burger and single-wrapped steaks are available upon request. If you prefer either of these, please make sure to let us know and we will add that to your cutting order.