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!
When you go out and buy your steak or roast, you can only expect consistent results if you know:
Quality will be more consistent because you know the producer, who is ultimately directly responsible, and accountable, to you. As always and with everything, knowledge empowers. Cook roasts with a meat thermometer for best results.
A SIDE is divided into 8 areas or Primals:
There are three different weights that customers should be aware when it comes to purchasing freezer beef.
As always, please drop us a line if you have questions!
Sorry, as a rule, we do not offer Front Quarters or Hind Quarters