Beef
A beef animal gives you more variety than any other order in the shop. Front half is roasts, burger, and braises; back half is where the steaks live. You choose how much becomes steak and how much becomes ground beef.
Most shops book beef 2-4 weeks out, longer in fall.
Not sure where to start?
We'll fill in the standard beef order — the 17 cuts most customers take, cut and wrapped the usual way. Nothing is locked in; change or remove anything after.
Or tell me how you eat
Answer a few quick questions — how many of you there are, how you cook — and I'll fill in the whole sheet with a reason beside every cut.
Off the outline
Fat, bones & odds
Tap any part of the animal to see the meat that comes out of it
How much meat will I actually take home?
Typical beef: 600–900 lb hanging. Don't know it? A live weight of 1000–1400 lb hangs at about 620–868 lb.
Enter a hanging weight to see your estimate.
Neck
Hard-working muscle. Almost always ground or used for slow-simmered stew.
Don't forget to ask for these
The parts most customers never mention — and most shops throw away if you don't.