 The portion cuts are what makes up your order. These cuts are wrapped in butcher paper, stamped (identify what's in the package on the outside of the package) and flash frozen - all based on your cutting instructions.
Sounds simple but here's the thing: many cuts of beef come from the same area of the primal - which means for instance, you cannot get a T-Bone Steak and Strip Steaks at the same time! But you can get Tenderloin and Strip Steaks! Not only that, but one cut of beef can have several different names for example, a Strip Steak can also be called a NY Strip, KC Strip, or Hotel steak, just to name a few!. This causes problems when navigating through our cutting instructions. Talk about confusion!
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We average a carcass weight of about 650lbs Hanging Weight.
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