1. Chuck - consisting of chuck steaks, chuck roasts and flank ribs

2. Rib - where boneless ribeye, rib steaks and prime rib roasts come from

3. Short Loin - where New York steaks are cut, either bone in or boneless

4. Sirloin - sirloin can be made with into steaks, roasts or kabab and stew meat

5. Tenderloin - usually made into filet mignon steaks, or tenderloin roasts

6. Top Sirloin - steaks, roast or stew and kabab meat

7. Bottom Sirloin - steaks, roast or stew and kabab meat

8. Round often made into additional ground, roasts or stew and kabab meat

9. Brisket - cut into large roasts for smoking or corned beef

10. Plate - traditionally made into short ribs

11. Flank - great for carne asada

12. Shank - often made into osso-buco and marrow bone soups

13. Bones and Offal - optional items for making soups, tallow (fat) and organ meat dishes

1 - Chuck

• The desired size and type of roasts ("7 bone chuck roasts, please")
• Percentages of cut ("50% Bone-in Chuck Roasts, 50% Stew Meat")
• No Steaks or Roasts - "Please grind the whole chuck and add to ground beef in one pound packages"

2 - Rib

• The desired size and type of roasts ("one half of beef as Standing Rib Roast with three bones, the other half as Boneless Steaks 1 1/2" thick, please")
• Thickness of roasts ("One Standing Rib Roast 3 bones thick, the other 4 bones thick, no steaks") - Note: there are seven total bones in a rib section
• All bone-in steaks please (will result in less bones for broth - see last section

3-Short Loin

• The desired size and type of roasts ("cut the Short Loin into 2-3 pound roasts")
• Thickness of steaks ("all New York Steaks 2" thick") Note: Steak thickness must be consistent throughout the Cut list, meaning we cannot accommodate Rib Steaks 1" thick and New York steaks 2" thick
• "Please grind the entire Short Loin"

4 - Sirloin

• "Cut the Sirloin into Roasts" (this is very useful, later the roasts can be cut into steak thickness of your choosing, by partially thawing the Roast, then slicing it with a sharp knife) Pretty fancy to ask a dinner guest "How thick do you want your steak?"
• Cut the Sirloin into 50% Stew Meat, 50% Ground
• Grind the Sirloin

5-Tenderloin

• The desired size of roasts ("Small round, 1# loin roasts")
• Percentages of cut ("50% Roasts, 50% Filet Steaks")
• "Please grind the tenderloin"

6-TopSirloin

• The desired size and type of roasts ("cut the Top Sirloin into 2 pound roasts")
• Thickness of cut ("Standard cut is 1-1.25 inch thick")

7-Tri tip

• The desired size and type of roasts ("make the Bottom Sirloin into ground beef")

8 - Round

• The desired cut for the sub-primal ("cut the Top round into Roasts, grind the Bottom and Eye of Round")
• The size of cuts ("please cut Round steaks 1 1/2" thick")
• The weight range of Roasts ("please cut all London Broil Roasts less than 3 lbs. each")
• Make the Round into Jerky, 4 ounce packages (additional charge of $16 / lbs. apply - annotate the number of pounds to be added)
Make the Round into Landjaeger, 2 ounce packages (additional charge of $18 / lbs. apply - annotate the number of pounds to be added)

9 - Brisket

• The size and shape of the Brisket ("cut the Brisket as a packers cut")
• The end result of the cut ("please grind the Brisket")

10 - Plate

• The size and shape of the short ribs ("cut the short ribs in 2" squares then package in 3 lb. packages")
• The end result of the cut ("please grind the Plate")

11 - Flank

• The end result of the cut ("please grind the Flank")

12 - Shank

• The end result of the cut ("please strip and grind the Shank. Note: this will result in more marrow bones")

Offal/Bones

• Save or discard ("please save the liver but not the heart and kidney")
• Bones: The standard bones are 20# (assorted) in a whole Cow and 10# in a half Cow. Additional bones may be included but will displace other items in your total weight allowance.
• Additional bones (added to the total weight of your Cow may be requested, up to 200 pounds - additional charges apply ($10 / lb.) please annotate your desired amount beyond the standard allotment of 20# (Whole) or 10# (Half)
• Ground Beef fat/muscle ratios ("please make ground beef as lean (or fatty) as possible" - this may be customized up to 30% fat, more than that results in extra fees - please contact us directly for a quote.)
• Sausage: "Please make two batches (each batch is 25 lbs) into cased sausage" - contact us for flavors (additional charge of $15 / lbs. apply - annotate the number of pounds to be added)