Beef

Name *

First

Last

Phone Number

Who did you purchased the animal from?

Amount of beef Receiving

1/4
1/2
Whole

The chuck comes from the shoulder and neck region of the cow . It's known for its rich, flavorful taste and is often used for slow-cooked dishes like pot roasts, stews, or braised dishes.

If you don't want any chuck Roast you can put them into burger.

1. CHUCK

Butcher recommends 2-3 lbs per roast.

Number of Ibs a roast

2-3lbs Chuck Roast
3-4lbs Chuck Roast
Chuck Steak (please specify preferred thickness below)
Burger

Chuck steak. (Please specify preferred thickness).

# per package

2. RIB

The terms "ribeye" and "rib steak" are often used interchangeably, but in the butcher's world, "rib steak" generally refers to a bone-in ribeye, while "ribeye" can refer to the boneless version. Essentially, a ribeye is a steak cut from the rib section of the cow, and "rib steak" is simply the bone-in version of that cut.

*If you don't want either they will go into burger*

Choose ONE

Ribeye
Rib Steak
Burger

Please specify preferred thickness. Standard thickness 3/4

# per package

Prime rib roast

# of lbs. a roast

3. BEEF SHORT RIBS

A flavorful cut of beef that comes from the lower 3 to 6 inches of a cow's rib cage. They're named for the short pieces of rib bones encased in meat. Short ribs are a great choice for slow cooking, like braising or smoking, where the connective tissues break down, resulting in tender, fall-off-the-bone meat.

Short Ribs

Yes
No (Burger)

If you choose no they will go into burger

4. LOIN

Bone in: T-Bone Porterhouse and Sirloin Steaks Bone in cuts

A T-bone, Porterhouse, and Sirloin are all beef cuts from the same area of the cow, the short loin. T-bone and Porterhouse steaks are both comprised of a strip steak and tenderloin separated by a bone, but the amount of tenderloin varies.

If you don't want bone in cuts then you can select your boneless cuts. Must select either Bone in or Boneless can not have both.

Boneless: New York Strip, Boneless Sirloin, and Filet

The New York strip, top sirloin, and filet mignon are all cuts of beef from different areas of the cow, each offering unique flavor and tenderness profiles.

The New York strip is known for its rich flavor and good tenderness, the top sirloin for its bolder, "beefier" flavor and a slightly tougher texture, and the filet mignon for its exceptional tenderness and delicate flavor

With or without Bone (choose ONE)

With Bone (T Bone, Sirloin, Porter House)
Without Bone (New York, Filet, Boneless Sirloin)

With Bone

SKIP THIS SECTION IF ORDERING WITHOUT BONE

Specify thickness standard is 3/4in and how many steaks per package Butcher recommends 2 per package.

BONE: T Bone steak

# per package. Please specify preferred thickness. Skip if you want without bone

BONE: Sirloin steak

# per package. Please specify preferred thickness. Skip if you want without bone

BONE: Porterhouse steak

# per package. Please specify preferred thickness. Skip if you want without bone

Without Bone

PLEASE SKIP THIS SECTION IF YOU ORDERED BONE IN

Specify thickness standard is 3/4in and how many steaks per package Butcher recommends 2 per package.

WITHOUT BONE: New York strip steak

# per package. Please specify preferred thickness. Skip if you want with bone

WITHOUT BONE: Filet Mignon

# per package. Please specify preferred thickness. Skip if you want with bone

WITHOUT BONE: Boneless Sirloin Steak

# per package. Please specify preferred thickness. Skip if you want with bone

5. RUMP ROAST

A cut of beef, specifically a triangular cut from the top section of a cow's hindquarters, near the loin. It's a lean cut, known for its flavor and ability to become tender when cooked slowly.

Choose One

Regular, Bone-In
Rolled, Boneless

# of lbs. a roast

6. ROUND

The round is a large, lean cut of beef from the rear leg of the cow, often divided into several sub-cuts like the top round, bottom round, and eye of round. These cuts are relatively tough due to the muscle's use in walking, so they’re best suited for slow-cooking methods like roasting, braising, or simmering in stews. When sliced thin, the round can be used for dishes like roast beef sandwiches or jerky. Though it's less marbled than other cuts, when cooked right, can be quite flavorful and tender.

Select one if ordering a quarter, select up to two if ordering a half

Top and bottom round steak
Cubed Steak (cost extra)
Fajita Meat (cost extra)
Put into burger
Top and bottom round roast

Extra Comments

7. STEW MEAT

Meat that is cut into 1 by 1 in cubes.

Stew Meat

Specify preferred amount of stew meat in lbs.

Quarter is typically 5lbs, half is typically 10lbs

Specify how many lbs per package

standard is 1lb per package

9. SIRLOIN TIP

The sirloin tip is a cut of beef that comes from the round primal (which is located on the rear portion of the cow, near the hip). Despite its name, it’s actually located slightly above the sirloin section, hence the "tip" designation. It's a relatively lean, versatile, and flavorful cut of beef that can be cooked in various ways, including roasting, grilling, or even cutting into steaks.

Select one

Sirloin Tip Steak
Sirloin Tip Roast
Put into burger

10. FLANK STEAK

Flank steak is a lean, long, and flat cut of beef from the lower chest or abdominal area of the cow. It has a distinct grain and is known for its rich flavor, though it can be tough if not cooked properly. It's best when marinated and cooked quickly over high heat—grilled or pan-seared—and then sliced thinly against the grain to maximize tenderness. Flank steak is often used in fajitas, stir-fries, or steak salads.

Flank Steak

Yes
No, put into burger

11. SKIRT STEAK

Skirt steak is a long, thin cut of beef from the diaphragm area of the cow. It has a pronounced grain and a rich, beefy flavor, but it’s a bit tougher compared to other cuts. Like flank steak, it benefits from being marinated and cooked quickly over high heat, such as grilling or pan-searing. It’s best served sliced against the grain to ensure tenderness. Skirt steak is commonly used in dishes like fajitas, tacos, or stir-fries, where its flavor really shines.

Skirt Steak

Yes
No, put into burger

12. BRISKET

A brisket comes from the lower chest or breast area of the cow. It’s a tough, fibrous muscle that requires slow cooking methods like smoking, braising, or slow roasting to break down the connective tissue and become tender.

Select one

Whole Brisket
Cut 1/2 Brisket
Put into burger

13. GROUND BEEF

We offer ground beef in 1 lb, 1.5lb and 2lb packages. We also offer Pattie’s in 1/3 lb. 10# minimum on Pattie’s. Patties are an extra cost of $1.00/lb.

Options

1lb packages
1.5lb packages
2lb packages
Patties (specify how many lbs of Pattie’s minimum of 5 lbs and how many per package)

# of lbs. in Patties

Patties per Package

14. SHANKS

Beef soup bones, also known as stock bones or bone broth bones, are primarily the leftover bones from butchering, typically knuckles, joints, and other straight bones.

These bones are rich in collagen, marrow, and nutrients, making them ideal for enriching the flavor and nutritional value of soups, stews, and broths.

Soup bones

15. Organs, Beef Suet, and Bones

Organs (select one on a quarter)

Heart
Liver
Tongue

Beef Suet, Select one

Beef Suet
No Beef suet

Bones

Dog Bones
No Dog Bones

Additional Comments