Have questions? Click here to e-mail us!
How Can You Order Our Beef? Just give us a call or e-mail us! We
are selling our beef for $4.50 per pound on the carcass weigh...just meat and bones weight (head, hide, hooves, innards
removed). Carcass weight varies by animal and sides average approximately 300 to 350 lbs or so, quarters
around 150 to 175 lbs. Weights can vary up to 20% depending on the animal. We will provide you with all the information
you'll need to decide what cuts and thickness work best for you, and we are more than happy to personally assist you in your
decisions. A $200 deposit per quarter ($400 for a side) secures your part of the beef and we will invoice
you for the balance is due when the carcass weight is known. We have decided to take PayPal payments for both
the deposit and for final payment on the beef. In doing so our customers can use their credit card to pay
Our beef is processed at Burton Processing in Burton (which is
8 miles west of Brenham), and delivery to the butcher is included in the price. Burton is a State Inspected facility,
and your meat is processed by both the State's and Star Haven Farms' requirements. You pay the processing costs
to the butcher, which runs about 65 cents per pound for butcher wrap or 75 cents per pound for vacuum packaging,
when you pick up your beef. Using a custom processing plant allows our customers to personally choose their cutting
and wrapping preferences.
What Can I Expect To Get
If I Order A Side?
These are some of the cuts you can expect from a side (half) of beef and the cutting options available.
For split-side quarters, divide all quantities in half. We suggest cutting all steaks 1” to
1 ¼” thick. We like 3# roasts. Enough for a nice dinner and leftovers for sandwiches.
tip roasts: Approximately 2 tip roasts,
2 Pikes Peak roasts and 2 rump roasts are on a side of beef. You can have the tip roasts cut into
Chuck section: This is the
chuck and shoulder roasts or pot roasts. Approximately 8-10 roasts on a side of beef.
Prime rib section:
You can either have this left as prime rib roast or cut into rib steaks. You will get
approximately 12 steaks, taking all as steaks. Or 8 steaks with 1 – 3# roast.
T-bone Steaks: There are approximately 10 t-bones and 6 sirloins to a
side of beef. You can choose New York strips and tenderloin filets (filet mignon) instead of t-bone steaks as they
are from the same steaks.
Round section: You can have
either round steaks, cutlets or a combination of both. If you don’t use either of those, you can
put it into ground beef. There are approximately 8-10 steaks from this section. One
round steak equals 4 cutlets.
Ground beef: There
is approximately 40-60#s of ground beef on average to a side. This will increase if you put in the
chuck or round, and will decrease if you get stew meat.
Stew meat is boneless chunk meat for soups and stews.
Soup bones: These are meaty soup bones and will make a hearty soup base with
quite a bit of beef to pick off the bones. Or you can chose to have them trimmed out and added to the ground
beef. There are approximately 12 pkgs. on a side.
Cross-cut Shanks: There are approximately 4 packages of cross-cut shanks. This cut is very popular
now to make Osso Buco.
You will receive ½ the liver. This will be sliced and put in 1# pkgs.
Heart, tongue, kidney, ox tail: These are limited items and some folks want these, some don’t.
Just let me know.
Other options: The brisket can be saved for barbeque or it can go into the ground
beef. Fajita and flank steak can be requested or can also be added to the ground. We encourage you to
take all the "dog bones" and trimmings. Dog bones are the large bones that are cut into smaller
chunks and packaged in 5 lb bags. They are loaded with marrow that makes excellent soup stock. The beef fat and trimmings
can be saved and packaged in 1 lb bags to be fed to your pets or rendered down for other uses.
Ordering a side or a quarter of beef is easy. We will provide you with a custom cutting form and will assist
you in your choices of cuts and packaging. Note: Customers purchasing a quarter of beef will receive evenly divided
cuts from both the fore quarter and hind quarter. On a quarter, some adjustments in cutting requests might have to be
made to keep from incurring higher cutting costs.