menu x

INDIVIDUAL CUTS

breaking down the whole animal 

  • Ground beef 1 and 2#
  • Beer Brats (PORK) 4 ct/1#
  • Cheeks 1#
  • Roasts (Eye Round, Top Round) 3.5-4.5 #
  • Chuck steaks 1.5#
  • Brisket (half) 4-6# or whole 8-12#
  • Whole chuck roll 15#
  • Flat meats (Flank, Skirt, Hanger) 1-2#
  • NY strip steak (2 pack) 1#
  • Porter House 1.5#
  • Rib Eye (Frenched) 1.75-2.25#
  • T-bone 1#
  • Whole shortloin (boneless) 8-10#
  • Standing Rib roast 12-14#
  • Rib roast (boneless) 12#
  • Filet Mignon (2pack) 1#
  • Tenderloin roast 3-5#
  • Marrow bones 8-10#
  • Suet
  • Leaf lard (PORK)

to order, see current inventory and pricing please look here

Cuts

to order, see current inventory and pricing please look here

  • Shanks/Osso Buco 1-2#

  • Short Ribs 2-3.5#

  • Oxtail 2#

  • Korean ribs (Flanken/Kalbi) 1#

  • Ground beef 1 and 2#

  • Beer Brats (PORK) 4 ct/1#

  • Cheeks 1#

  • Roasts (Eye Round, Top Round) 3.5-4.5 #

  • Chuck steaks 1.5#

  • Brisket (half) 4-6# or whole 8-12#

  • Whole chuck roll 15#

  • Flat meats (Flank, Skirt, Hanger) 1-2#

  • NY strip steak (2 pack) 1#

  • Porter House 1.5#

  • Rib Eye (Frenched) 1.75-2.25#

  • T-bone 1#

  • Whole shortloin (boneless) 8-10#

  • Standing Rib roast 12-14#

  • Rib roast (boneless) 12#

  • Filet Mignon (2pack) 1#

  • Tenderloin roast 3-5#

  • Marrow bones 8-10#

  • Suet

  • Leaf lard (PORK)