Meat Cutting Instructions

This is probably the most intimidating part of ordering a quarter beef or a half hog: how the heck do you want it cut? 

First of all, you don’t ever have to talk to the meat cutter or even know the difference between prime rib and rib steak.  We have an established relationship with a local butcher and usually handle conveying the instructions on behalf of our customers.  We are flexible though!  If you prefer a different processor or want to discuss your packaging directly with the butcher just let us know.

Second, we have a couple pre-defined options for you to start from so you’re not overwhelmed with possibilities.  We normally recommend a standard box for first timers so they can try the various cuts to determine what their family likes cooking and eating and can make adjustments from there for the next round.  Doing this was a good experience for us that forced looking up new recipes for specific cuts and firing up the crock pot for others.  We were surprised by a couple of discoveries that wouldn’t have happened otherwise.  The other advice we normally give is to get lots of ground meat.  When you have it available in your freezer it gets used in a lot of recipes and we almost always run out of it first.

Finally, if you do have special requests (organs, bones, and vanity cuts) please recognize that they are usually difficult to accommodate unless you’re buying the whole animal.  We do our best to pair customers up so everyone gets what they want but sometimes it’s just not possible.   

So when we call to get your cutting instructions feel free to choose from one of the packages below or customize to your heart’s content.  Either way, we’re here to help and guide you through it so don’t feel like you need to understand this all on your own.

Quarter Beef Standard Package

T-Bones

Top Sirloin

Rib Steak

Round Steak

Sirloin Tip

Rump Roast

Chuck Roast

Ground Beef

Half Hog Standard Package

Chops

Tenderloin

Steaks

Roasts

Spare Ribs

Ground Pork

Bacon

Ham

If you don’t recognize some of these cuts or if you’re just curious to learn more these explanations of the standard American beef and pork cuts are good resources.