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bisondel

FORESADDLE OF BEEF

 

One foresaddle (half of the upper quarter of steer) (All is cut to order, to your exact specifications) Please call us to discuss needs.

1 hanger tenderloin
2 skirt steaks cut in half
Rib steaks cut to your specifications (if cut one inch, roughly 14 steaks, if two inches roughly 7 pieces. The rib may be substituted for 2 roasts or thicker or thinner steaks
Chuck steaks or roast (same as the rib)
3 packages of flanken or may be left as a plate for smoking
Brick or French roasts (cut to your specs)
1 whole brisket or separated 1st and second cut.
Minute steak (can be split into 2 mush London broils, cut into steak or left as a roast)
Shoulder (roast, steaks, London broil, stew, ground, stir fry or pepper steak)
2 beef cheeks
shin beef
beef tail
beef tripe
beef stew
neck, marrow and knuckle bones (pipe marrow bones separated)
ground beef

$2,900 - $3,100. Grass fed Organic and pasture raised. Price effective if purchased at least 3 weeks before major holidays. Foresaddle (upper half of steer) weighs approximately 180 lbs. An arm chuck weighs roughly 120 lbs.

Please call one of our culinary trained chefs or butchers to discuss your needs.
Regular NOT organic $2,300 - $2,400
Grass fed, Grain finished Organic $2,750 - $2. 900.

FORESADDLE OF VEAL

 

FORESADDLE OF LAMB

 

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