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FOREQUARTER OF BEEF
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One foresaddle (half of the upper quarter of steer) (All is cut to order, to your exact specifications)
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
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Grass fed, Grain finished Organic
$3,299
Grass fed Organic and pasture raised.
$3,499
Price effective if purchased at least 3 weeks before major holidays. Foresaddle (upper half of steer) weighs approximately 160 lbs.
Please call one of our culinary trained chefs or butchers to discuss your needs.
USDA Prime Black Angus
$3,895
USDA Kobe Beer Fed
$4,999
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BEEF ARM CHUCK
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club roast (similar to rib roast)
flanken
large French roast
1 1st cut brisket and 1 2nd cut brisket
minute steak split into 2 mush London broils
shoulder roast and dilver tip roast
2 beef cheeks
beef shin
beef tongue
beef tail
beef tripe
beef stew
pepper steak
neck, marrow, pipe and knuckle bones
ground beef
beef fat for rendering
An arm chuck weighs roughly 120 lbs.
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Pasture Raised
125 lbs average
$1200
Organic Pasture Raised
110 lbs average
$1600
USDA Prime Black Angus
138 lbs.
$1800
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LAMB FORESADDLE
Lamb foresaddle is the full upper quarter of lamb from the waist up. ACTUAL HANGING WEIGHT WILL BE 15% LESS THAN THE RAW WEIGHT DUE TO TRIMMING AND CHEILEF - unusable fat, arteries, tendons and meat
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2 8 racks of lamb
2 baby back ribs
14 shoulder lamb chops
5 lbs lamb stew
4 lbs ground lamb
2 lamb shanks
8 pc 6-8 oz lamb burgers
3 lbs lamb fat (tallow)
3 lbs lamb bones
All above may be modified to your specs. Please call one of our chefs/butchers to discuss your needs.
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Organic 45-55 lbs average
$900
Organic Pasture Raised
45-55 lbs average
$1,159
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1/2 LAMB FORESADDLE
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1 rack of lamb
baby back ribs
shoulder lamb chops
lamb stew
ground lamb
lamb shanks
6-8 oz lamb burgers
lamb fat (tallow_
lamb bones
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Pasture Raised
25-35 lbs. average
$460
Organic Pasture Raised
25-35 lbs. average
$650
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WHOLE LAMB
Includes: Foresaddle, legs and loin chops. Actual Hanging weight will be 15% kess than the raw weight due to trimming and cheilef - unusable fat,arteries, tendons and meat
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2 pc of 8 bone racks of lamb
baby back ribs
shoulder lamb chops
lamb stew
ground lamb
lamb shanks
6-8 oz lamb burgers
lamb fat (tallow)
lamb bones
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Organic
85 lb average weight
$1400
Organic Pasture Raised
75 lbs. average weight
$1,500
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LAMB CHUCK
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14 shoulder lamb chops
5 lbs lamb stew
4 lbs ground lamb
2 lamb shanks
6 pc 6-9 oz lamb burgers
2 lbs lamb fat (tallow)
2 lbs lamb bones
All above may be modified to your specs. Please call one of our chefs/butchers to discuss your needs.
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Pasture Raised
26 lbs
$450
Organic Pasture Raised
24 lbs
$550
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WHOLE VEAL FORESADDLE
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4 large veal roasts
veal cutlets
veal stew
veal bones,. neck and marrow
ground veal
veal fat (for rendering)
joints and tendons
4 1/2 lb veal bacon
1st cut veal chops
2nd cut veal shops
veal baby back ribs
veal roasts fatty for smoking
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Pasture Raised
260 lbs raw weight
$3,000
Save $200 when buying a whole foresaddle.
Actual hanging weight wille be 15% less than the raw weight due to trimming and cheilef - unusable fat, arteries, tendons and meat
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1/2 VEAL FORESADDLE
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2 large veal roasts
veal cutlets
veal stew
veal bones,. neck and marrow
ground veal
veal fat (for rendering)
joints and tendons
2 1/2 lb veal bacon
1st cut veal chops
2nd cut veal chops
veal baby back ribs
veal roast fatty for smoking
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Pasture raised
130 lbs raw weight
$1595
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VEAL CHUCK SHANKLESS
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2 large veal roasts
veal cutlets
veal stew
veal bones,. neck and marrow
ground veal
veal fat (for rendering)
joints and tendons
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Pasture raised
48 lbs
$369
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SIDE OF BEEF
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Side of beef
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180 lbs.
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BEEF BOTTOM QUARTER TREIBERED
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Beef bottom quarter treibered
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200 lbs each leg
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Hind Quarter Beef
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2 round roasts
2 sirloin tip roasts or steaks or 4-6 Sirloin Steaks
2 NY Strips
2 t-Bone steaks
3 shell steaks
6 Porterhouse or Filet Mignon steaks and shell
4 Osso bukko
20 lbs ground beef
18 beef burgers 5-8 ozs
25 lbs beef stew
beef fat for rendering
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Pasture raised rough weight 200 lbs. $2000
Organic Pasture Raised
185 lbs. $2350
USDA Prime Angus
220 lbs $2600
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How much do I take home?
You take home the finished cuts or “yield.” The percentage of the hanging weight that remains is called the “yield” and is generally between 50% to 60% of hanging weight
This percentage varies based on a number of factors including:
Bone-in vs. boneless - This will dramatically affect yield. The more boneless cuts that are made, the lower the yield
The amount of fat remaining on the meat cuts-The yield will vary based on how much surface fat the cutter leaves on the cuts. Prime meat is much softer due to the grain (fat). The Prime steer is much fattier on the outer and inner level than the choice.
What sort of cuts will I get? If you buy a whole or half of beef, you make the decision how the beef is cut and packaged according to your needs. We are a chef owned company and will be glad to explain and walk you through the way.
Purchasing a Quarter Beef (half of a half) When you purchase bulk, the cuts are standardized as listed above. We like to give our customers who buy bulk a good selection of cuts from all the primal sections of the steer. Standardizing the cuts ensures that both customers sharing the side get a true split of the variety of cuts. Please let us know if you are sharing.
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