FAQs
Beef Processing
How much does a (insert portion of) beef weigh?
- Whole beef will dress 720-810 pounds (#); Angus beef at 650-750#.
- Half (or Side) of beef, 360-410#; Angus, 320-380#.
- Split Half (quarter) of beef, 180-205#; Angus, 170-200#.
- Front Quarter of beef, 170-200#; Angus, 150-180#.
- Hind Quarter of beef, 180-210#; Angus, 160-200#.
What is a Split Half?
- Choosing a Split Half allows you half of all the cuts available in both the Front and Hind Quarters of a beef.
What is in a Front Quarter?
- Rib: Rib Steak, Rib Eye Steak, Prime Rib Roast, or Standing Rib Roast.
- Blade Chuck: Chuck Roast or Chuck Steak.
- Short Ribs.
- Boiling Beef.
- Arm Chuck: Arm Roast or Arm Steak.
- Neck Bones.
- Hamburger: Lean trimmings and any of the above items you do not want as cuts.
What is in a Hind Quarter?
- Round: Round Steak or Cubed (tenderized) Round Steak.
- Sirloin Tip: Sirloin Tip Steak or Sirloin Tip Roast.
- Sirloin Steak.
- T-Bone: T-Bone Steak, OR Beef Filet and Strip Steak.
- Swiss Steak.
- Rump Roast.
- Hamburger: Lean trimmings and any of the above items you do not want as cuts.
How long does it take to order a Custom Processed Beef?
- From your initial order to taking your cuts home, the process for beef is about 3-4 weeks.
- This allows us time to order your live animal, meet our minimum hanging-time of two weeks, process your order, and freeze your cuts for storage.
Standard Beef cutting instructions:
- Round: Steak, 3/4".
- Sirloin Tip: Roast, 2-3#.
- Sirloin: Steaks, 3/4".
- T-Bone: Steaks, 3/4", 2 per pack.
- Rib: Eyes, 3/4", 2 per.
- Swiss: Steak, 1".
- Chuck: Roasts, 2#-3#.
- Arm: Roasts, 2#-3#.
- Rump: Roasts, 2#-3#.
- Boiling Beef: none.
- Short Ribs: none.
- Stewing Meat: none.
- Cube steak: none.
- Burger: 1# bulk.
- Offals available upon request: Heart, Liver (unless rejected during slaughter), Tongue, Tail, Suet; Brains and Sweetbreads are very limited.
Pork (Hog) Processing
How much does a Hog weigh?
- Whole hogs dress at 160-180#.
- Half Hog, 80-90#.
How long does it take to get a whole or half hog?
- Usually, 1-2 weeks.
- Hogs are processed the day after slaughter, then anything you have smoked will be ready at the end of the following week.
Hog Cuts: (all items can be fresh or smoked)
- Loins: Pork Chops, Rib-End Roast, Loin-End Roast, Tenderloin (Boneless Chops), Cubed (tenderized) Tenderloin, Boneless Loin Roast.
- Shoulders - Boston Butt: Pork Steak or Boston Butt Roast.
- Shoulders - Picnic: Pork Steak or Picnic Roast.
- Hams: Whole, Half, Ham Slice, Centerslice, Ham Butt-end Roast, Ham Shank-end Roast.
- Sides: Whole or sliced.
- Jowl: Whole or sliced.
- Spare Ribs.
- Neck Bones.
- Sausage: Lean trimmings and any of the above items you do not want as cuts.
- Lard with Cracklings.
Standard Hog cutting instructions:
- Spare Ribs.
- Hams: Smoked, Centerslices 2 per with End Roasts.
- Lard and Cracklings upon request.
- Loins: Pork Chops, 3/4", 4 per pack.
- Shoulders - Boston Butt: Pork Steaks, 3/4", 2 per.
- Shoulders - Picnic: Roast, 2-3#.
- Sides: Smoked Bacon, sliced.
- Jowl: Sausage.
- Neck Bones.
- Sausage: 1# bulk.
- Offals available upon request: Liver and Heart.