|
Have questions? Click here to e-mail us!
How Can You Order Our Beef? Just give us a call or e-mail us!
We sell our beef for $3.50 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 lbs or so, quarters around 150 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
$100 deposit per quarter ($200 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. Our beef is processed
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 60 cents per pound for butcher wrap, when you
pick up your beef. Using a custom processing plant allows our customers to personally choose their cutting and
wrapping preferences. So for just a little over $4.00/lb, you get everything from ground beef to filet mignon!
|
 |
|
|
|
|
|
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.
Rump/Sirloin
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
tip steaks.
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:
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.
Liver:
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.
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.
***
|
|
|
|
|
