Cut Choices
Whole beef or half? Roasts? Steaks? Other cuts? The direct-purchase beef process can be confusing. Use the information below to walk you through the process of making the best choices for you.
Whole or Half?
When deciding on whole or half beef, please consider the following:
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Processed weights on our farm average:
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Whole beef - about 500 pounds
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1/2 beef(split from front to back) - about 250 pounds.
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We take calves for processing once a year, in mid-February.
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Freezer space requirements - see Storage Recommendations.
Available Cut Choices
There are a lot of cut choices out there. We have listed those requested by our customers below. If you don't see a desired cut, feel free to ask and we will be happy to check on availability.
Please note that some cut choices are limited on 1/2 beef.
Chuck Roast
Great, rich flavor perfect for slow and low cooking.
COOKING METHODS
BRAISING
PRESSURE COOKING
Shoulder Roast
An inexpensive cut with good flavor. Good for roasting.
COOKING METHODS
OVEN ROASTING
BRAISING
Tip Roast
Boneless and fairly tender with full flavor.
COOKING METHODS
OVEN ROASTING
BRAISING
Rump Roast
Boneless and lean. Best for slow cooking
COOKING METHODS
OVEN ROASTING
BRAISING
Sirloin Steak
A flavorful cut that is versatile and juicy.
COOKING METHODS
GRILLING
SKILLET COOKING
SITR-FRY
SKILLET TO OVEN
BROILING
SOUS VIDE
T-Bone Steak
Delivers the optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled. Not available on 1/2 beef if Strip/Filet is chosen.
COOKING METHODS
GRILLING
SKILLET COOKING
BROILING
New York Strip Steak
1/2 of the Strip/Filet combo choice. Tender, lean, and perfect for grilling. Not available on 1/2 beef if T-Bone steak is chosen.
COOKING METHODS
GRILLING
SKILLET COOKING
SKILLET TO OVEN
BROILING
SOUS VIDE
Filet Mignon
The other half of the Strip/Filet combo. This is the most tender steak, lean yet succulent, with a fine buttery texture. Not available on 1/2 beef if T-Bone is chosen.
COOKING METHODS
GRILLING
SKILLET COOKING
SKILLET TO OVEN
BROILING
SOUS VIDE
Ribeye Steak
A rich, juicy steak, full-flavored with generous marbling throughout.
COOKING METHODS
GRILLING
SKILLET COOKING
SKILLET TO OVEN
BROILING
Ribs
This flavorful cut is great with a dry rub on the grill.
COOKING METHODS
GRILLING
BRAISING
PRESSURE COOKING
BROILING
SMOKING
SOUS VIDE
Cubed Steak
Pre-tenderized, this thin cut is a great value for everyday meals. Skillet cook for best results.
COOKING METHODS
SKILLET COOKING
Round Steak
A good everyday cut, boneless and lean. Marinate and broil or grill and slice thin.
COOKING METHODS
GRILLING
SKILLET COOKING
BROILING
Photos and information courtesy of Beefitswhatsfordinner.com