Completing a cut sheet for whole/half cows
Purchasing a whole or half cow involves working closely with the butcher to get your desired cuts. Being familiar with different cuts ahead of time will assist you in making informed choices. (Thank you Monica for this feedback in your survey!)
Our aim is to make the process of filling out a cut sheet for a whole or half cow simple and efficient. If you're contemplating buying a whole or half cow, check out our blog. It provides pricing details, available cuts, and how to place an order.
It would be beneficial to have this page handy while filling out the cut sheet. Here's a direct link to the cut sheet.
First, fill out all the boxes with your contact information.
Steak Thickness
Totally your preference. If you’ve had our steaks before, we do 1” sirloin and 1 ¼” on ribeye, NY, T-bone, and Porterhouse. Filets are cut in either 6 oz or 8 oz. The thicker your steaks are, the less steaks you will have. The thinner your steaks are, the more steaks you will have. The butcher will cut all steaks to your selected thickness.
Bone In or Boneless Steaks
Choosing between bone-in and boneless steaks primarily depends on your taste and desired intensity of flavor. Steaks with the bone intact boast a more robust flavor, which is amplified through the aging process and grilling. Bone In vs Boneless does not change the price per cut on whole/half cows.
Roast Weight
A general guideline suggests an allocation of meat between 3/4lb and 1lb for each adult. Commonly, roasts tip the scale at either 2-3 lbs or 3-4 lbs.
Round Steaks or Round Roast - Top, Eye Round, or Bottom
Decide if you'd like to have it as a Roast or Steak.
Steak Options: cubed steak ($6/per side), Bone In, Tenderized ($6/per side), London Broil (sourced from top round), or Jerky Meat ($0.75/lb).
Hind Quarter – Eye of Round
This roast can be lean and tends to be tough. Makes excellent Chicken Fried Steak. Great for low and slow recipes. There is only one eye round roast per half beef. You have 3 options here: you can put it with Ground Beef, Roast or Steaks.
Hind Quarter – Top Round (Rump)
Even though rump comes from the round of a cow, this cut of meat can become tender if cooked properly. When you do, the payoff is worth it as this savory, juicy, cut is rich with flavor and will melt in your mouth. You have 4 options here: Ground Beef, Roast, London Broil, or Steaks.
Hind Quarter – Bottom Round
Similar options to the top round, but you have 3 options here:Ground Beef, Roast or Steaks.
Sirloin Steaks or Sirloin Roast
Select from Sirloin Steaks, Roasts or Ground cuts. If opting for steaks, you have the choice of Bone In or Boneless. Similarly, if Roasts are your preference, you can pick between Bone In Sirloin Roast or Boneless Sirloin Roast.
Hind Quarter - Small section, which is the closest section of the hind quarter to the center.
Ground Sirloin is a leaner cut with a fat to lean ratio of approximately 95/5.
Bone-in vs. Boneless sirloin steaks are chosen based on individual preference.
Each half generally contains around two roasts, which are lean and moderately tender.
Rib Steaks (Ribeye) or Rib Roast
Select from Rib Steaks, also known as Ribeye, or Rib Roasts, available in both Bone In and Boneless options.
Front Quarter – Rib
A bone-in rib roast is essentially a prime rib. For half beef, anticipate one four-bone rib roast and a three-bone rib roast.
Typically, a rib roast without bones is termed as a rib roast.
Additionally, you have the option to select bone-in rib steaks (bone-in ribeye) or boneless ribeyes, popularly known as Delmonicos.
T-Bones or Tenderloin, Filet, NY Strips or Strip Roast
Hind Quarter – Short Loin
Everyone’s favorite. The only wrong choice is to grind it.
T-Bone Steaks: Beef less than 30 months
NY Strip Steaks: Bone In
Tenderloin Filet: Bacon Wrap ($0.75 a slice only on custom)
Strip (Top Loin) Roast: Bone In
Roasts - Arm, Chuck, Pike’s Peak, Rump, Sirloin Tip, Tri Tip
Circle to keep as a Roast and X to turn into Ground Beef
Front Quarter – Chuck
The shoulder cut of meat is known for its rich taste and tenderness, often deemed the ideal selection for a roast that flawlessly "falls off the bone".
You can choose Ground. Ground Chuck has more fat in a lean to fat ratio, which is closer to 80/20. It is great for making meatballs, meatloaf, or your own patties. oaf, or shaping your own patties, thanks to its higher fat content.
Hind Quarter – Tri-Tip
Only one Tri-tip per half cow. Very marbled, great for the grill. You have 2 options here: Ground Beef or have a whole Tri-tip.
Sirloin Tip –
The Round Tip Roast, a cut known for its robust flavor, requires careful cooking due to its lean nature. Its tough texture benefits from methods like braising or stewing. It's versatile too, suitable for kabobs or slow-roasting in a low-temperature oven. Choose between Roast or Ground.
Front Quarter – Arm Roast
The beef arm roast is a primal cut of meat that primarily comes from a cow's shoulder, containing a round bone and plenty of tender, lean meat. This is a separate section from the chuck. Choose between Roast or Ground.
Pike’s Peak – Low in Round
This cooks into a flavorful pot roast using braising methods.Choose between Roast or Ground.
Rump –
Even though rump comes from the round of a cow, this cut of meat can become tender if cooked properly. When you do, the payoff is worth it as this savory, juicy, cut rich with flavor and will melt in your mouth. You have 4 options here: Ground Beef or Roast, London Broil, or Steaks.
Brisket
Choices are to Grind, Half or Whole
Front Quarter – Brisket
From the chest section. There is only one brisket per half cow. Briskets should be around 8-10 lbs a piece. Options: Whole brisket, brisket cut in half or ground beef.
Ground Beef
We offer two packaging options for your ground beef - tubes at no extra cost, and vacuum-sealed packs at $0.50/lb.
The beef is sourced from the trimmings and any section you select for grinding. This 'Grind' option implies that the meat from the chosen section is collectively ground for your bulk pile.
If you opt for fatty sections such as chuck or ribs, your ground beef will contain a higher fat percentage. Conversely, choosing leaner cuts like the round will result in lower fat content.
Hamburger Patties
20 pounds minimum - $1/lb. Extras: Cheese $0.75/lb or Bacon $1.50/lb. You have the freedom to choose your ideal patty size from 1/4", 1/3", and 1/2". You can also determine the number of patties per package and the total weight you'd like.
If you're familiar with our ground beef patties, you'll know we offer 1/3lb patties, four to a pack, separated by butcher paper for your convenience.
Taco meat - $1/lb – 20lb Minimum.
Ribs
Front Quarter – Ribs
Option to: Grind, Half Ribs, Short Ribs, Flanken-style/Tablitas ($5/side)
Short Ribs originate from the rib cage's lower section and are distinguished by a layer of fat.
Conversely, Half Ribs are cut from the upper back of a cow, providing leaner meat tucked within the bones.
Flanken-Style ribs are finely sliced across the rib bones
By grinding this portion, you'll notice an increase in the fat content of your ground beef.
Chili and Stew Meat
Stew Meat (Or Steak Tips) – ($0.50/lb) – Total pounds needed 5, 10, 15,etc?
The Stew Meat available in this section represents the premium cuts of beef, too superior to be included in your regular ground beef.
These premium meat chunks, cut into 1-inch cubes and packaged in roughly 1lb bags, provide a convenient addition to your stew preparations.
Chili Meat – Total pounds needed 5, 10, 15, etc?
Flank and Skirt Steak
Hind Quarter – Flank
There is only one flank per half a cow. Great to marinate and throw on the grill. Options: regular, score,tenderized or made into ground beef.
Score is cutting slits in the surface of meat to allow seasoning and heat to penetrate deeper into meat.
Tenderized is $3/side.
Skirt Steak
Known for its robust, beefy taste, our skirt steak is a hit with carnivores. Although its connective tissue can lead to a bit of toughness, proper cooking techniques guarantee peak tenderness. It's a top pick for marinating and grilling. Options are: regular, scored, tenderized, or ground beef.
Score is cutting slits in the surface of meat to allow seasoning and heat to penetrate deeper into meat.
Tenderized is $3/side.
Organs
Liver, Oxtail, Heart, and Tongue. For Kidney, Sweetbreads, Cheek Meat, or other specific cuts, kindly place a special request. Please note, organ availability is limited to Whole Cow orders. If your order is less than a Whole Cow and you're interested in these items, please let us know. Options: Sliced into 1lb packages or whole.
Bones
Soup Bones or Stock/Dog Bones in 5 lbs packages.
Dog bones options are: Small, Medium or Large Bones.
Soup bones are options are: All, Knuckle, Marrow, or Neck