The list below gives you some of the popular options for the various cuts of meat you can get from your cow.  From these options you can select the exact cuts you want, the weight of the cuts, and the number of cuts in each package. When you’re ready to order, we will give you a detailed cutting form for you to complete.

For a visual, check out this Angus Beef Chart.

1. Ground Beef
   1. ____ 1 lb packages
   2. ____ 1 1/2 lb packages
   3. ____ 2 lb packages
   4. ____ mix of 1 and 2 lb packages
2. Roasts (3 lb or 4 lb)
   1. Chuck roast
   2. Arm roast
   3. Rump roast
   4. Pikes peak roast
3.  Round
   1. Cut as tenderized round steaks
   2. Cut as round roasts (eye of round, top round, etc)
   3. Cut as cube steaks
   4. Cut as stew meat
   5. Ground Round
4. Steaks
   1. _____ number  of Sirloins per package cut 3/4″ or 1″ thick.
   2. _____ number of T-Bone Steaks per package cut 3/4″ or 1″ thick.
      1. T-bones may be bone in or
      2. Boneless (Filet and KC Strip)
   3. _____ number of rib steaks per package cut 3/4″ or 1″ thick.
      1. Bone in Ribeye or
      2. Boneless Ribeye
5. Yes or No
   1. Stew meat
   2. Short ribs
   3. Soup bones
   4. Heart
   5. Tongue
   6. Flank Steak
   7. Skirt Steak
   8. Brisket – keep whole or cut in half.
   9. Liver
   10. Beef Shanks
   11. Dog Bones (or broth bones)