Sunday, October 26, 2014
Progress on 2014 Meat Cycle
Several folks had trouble finding our explanation of our "standard" cutting package so I will include that here.
The "standard" package is what we have found to be the most common preference of our customers for how to process their side of beef. It is a three way split between steaks, roasts, and hamburger. The cuts include rib eye, T bone, sirloin, round, and flank steaks cut to 3/4 inch thickness. The roasts include prime chuck, sirloin tip, rump, bottom round, brisket, eye of round, and knuckle roast. We shoot for 3-5 pound roasts that will fit in the crock pot. We include some stew meat, and short ribs and soup bones. We do the hamburger as lean as possible- aiming for 90% and package them in 2 pound packages. We cut up the large bones so you can render them down if you wish. We find homes with mushers for those who want to leave their bones. A standard cutting package on a 250 pound side of beef will also produce about 40 pounds of bones and fat or "trim". You can vary the cuts any way you want. The thickness of the steaks and the size of the hamburger packages can change at your request. Since the hanging weight does not include organ meat it is not included in the pricing but is available as is extra hamburger and sausage if you request.
Payment is by check or cash at the time you pick up the meat.