Custom Beef Cutting Facts

 When the animals are delivered to the processor, we will email you an invoice for the balance due and will be able to give you the approximate date the meat will be available. You can arrange to pick up your meat at the processor.

 You are purchasing your share of beef "on the hoof." We work with both Greenleaf Custom Meats (in Greenleaf) and Northwest Premium Meats (in Nampa) here in Treasure Valley. Meat markets charge a set fee to slaughter and dress, plus fees for cutting, wrapping and freezing on a per pound basis. They vary from year to year and you are responsible for those charges.

Both of these custom cutting houses have a reputation for quality where they provide the cooler space for the dry-aging, hand cut your steaks for even thickness, and wrap your beef individually in clear packaging. Each piece is labeled with the cut and flash frozen to preserve the quality. Beef generally keeps best for 12 to 18 months frozen.

 One cubic foot of freezer space will accommodate approximately 30 to 35 pounds of beef. Accordingly, it will take about 6-8 cubic feet of freezer space for a half, 12-14 cu feet for a whole beef.

 Beef loses some moisture during the dry aging process. Additionally, there is loss in terms of bone, fat, and trim associated with cutting the meat. This shrink may vary between 25% and 45% of the hanging weight. In part this difference is determined by whether you request roasts and steaks as bone-in or boneless, and the percentage of fat to lean in the ground meat. Unless you request it, fat is closely trimmed, so our ground beef is lean. A half a beef yields approximately 200 pounds of meat.

Steaks for Grilling or Broiling: Strip (loin) Steaks, Tenderloin Steaks , Rib eye Steaks, Top Sirloin Steaks , Flat Iron (Chuck) Steaks, Flank Steak

These are premium steaks suitable for grilling or other "dry heat" cooking methods, with the possible exception of the Top Sirloin Steaks, which should not be cooked past medium.

Steaks for Marinating or Braising: Top Round Steaks, Skirt Steak

Generally, these steaks should be marinated and grilled or should be braised (cooked in liquid). However, some will enjoy the Chuck Steaks grilled or broiled, particularly if cooked to no more than medium.

Chuck Roast, Shoulder Roast, Rump/Sirloin Roast, Eye of Round Roast, Brisket

Rib, bone in, Stew Meat, Ground meat in 1 to 2 lb packages, Soup bones