Shop our selection of Glatt Kosher Primal Cuts:

• FOREQUARTER OF BEEF
• BEEF ARM CHUCK
• LAMB FERESADDLE
• 1/2 LAMB FORESADDLE
• WHOLE LAMB
• LUMB CHUCK
• WHOLE VEAL FORESADDLE
• 1/2 VEAL FORESADLE
• VEAL CHUCK SHANKLESS
• SIDE OF BEEF
• BEEF BOTTOM QUARTER TREIBERED
• Hind Quarter Beef

FOREQUARTER OF BEEF

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

Grass fed, Grain finished Organic $3,299Grass 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 $3,895USDA Kobe Beer Fed $4,999

BEEF ARM CHUCK

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 renderingAn arm chuck weighs roughly 120 lbs.

Pasture Raised 125 lbs average $1200Organic Pasture Raised 110 lbs average $1600USDA Prime Black Angus 138 lbs. $1800

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

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.

Organic 45-55 lbs average $900 Organic Pasture Raised  45-55 lbs average $1,159

1/2 LAMB FORESADDLE

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

Pasture Raised 25-35 lbs. average $460Organic Pasture Raised 25-35 lbs. average $650

WHOLE LAMB

Includes: Foresaddle, legs and loin chops. Actual Hanging weight will be 15% less than the raw weight due to trimming and cheilef – unusable fat, arteries, tendons and meat

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

Organic 85 lb average weight $1400Organic Pasture Raised 75 lbs. average weight $1,500

LAMB CHUCK

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.

Pasture Raised 26 lbs $450 Organic Pasture Raised 24 lbs $550

WHOLE VEAL FORESADDLE

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

Pasture Raised 260 lbs raw weight $3,000Save $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

1/2 VEAL FORESADDLE

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

Pasture raised 130 lbs raw weight $1595

VEAL CHUCK SHANKLESS

2 large veal roasts veal cutlets veal stew veal bones,. neck and marrow ground veal veal fat (for rendering) joints and tendons

Pasture raised 48 lbs $369

SIDE OF BEEF

Side of beef

180 lbs.

BEEF BOTTOM QUARTER TREIBERED

Beef bottom quarter treibered

200 lbs each leg

Hind Quarter Beef

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

Pasture raised rough weight 200 lbs. $2000Organic Pasture Raised 185 lbs. $2350 USDA Prime Angus 220 lbs $2600

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.