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Our Custom beeves are sold based upon their hanging or "dressed" weight ( head, hide, hooves and internal "bits' removed) and typically range between 450-650 lb. To make buying in bulk simpler we have included all of the costs of butchering, packaging, freezing ( and shipping if you are not picking up) along with your beef for ease of planning/budgeting.
Your beef is dry-aged for 14 days and delivery is sometimes possible within 2-4 weeks of ordering. A Non-refundable deposit of $1000 for a whole, $500 for a half is billed to reserve your beef. The remainder will be invoiced to you before it is shipped out. You may request a larger or smaller beef in the order comments.
Have questions before you reserve your beef? Email us at firstname.lastname@example.org or call (315) 347-4352. Happy to answer any questions or go through the whole cutting sheet with you to ensure you have exactly what you want!
Choose up to 2 items in each group.
Choose 1 item in each group.
Approximately 25% of your beef is trim that will come back as ground beef. You only need to choose a "Grind" option if you want even more ground beef.
Tips: The chuck is a large area encompassing the arm and front shoulder, it contains more fat and connective tissue. Slow cooking brings out the juicy, rockin beef flavors and can be made into pulled beef sandwiches, crock pot roasts in the winter or smoked on the grill. Your Rib section is where the prized Prime Rib roast can be taken, Rib Eye is the boneless steaks, Rib Steak is the bone-in version. Flat Iron and Skirt steak are both specialty cuts, there is only one of each these per side of beef, they are about a 8-14 oz. each and can be used in a variety of tasty ways.