We sell our beef by the hanging side.
A hanging side is one half of one beef divided lengthwise, fully dressed and hanging. A hanging side is all ready to be cut per custom cutsheet. Before the side is cut it hangs for 7 days to allow natural enzymes to firm but tenderize the meat. This is a very important part of preparing quality meat. Most of the commercial beef sold in large grocery chains is cut into smaller pieces immediately after slaughter and shipped in boxes to where it is processed.
Our sides of beef will weigh between 250 and 350 lbs. You can specify a smaller or larger side. The only difference you will notice between small and large sides is in the size of the steaks and roasts.
Our price for one hanging side, which includes cutting and vacuum packaging and in most cases delivery, is based on the hanging weight.
One side provides you with:
1 hind quarter (the round),
1 front quarter (the chuck)
1 flank
1 tenderloin
1 complete rib
We will provide you with:
A cut sheet for you to specify how you would like your meat cut, as well as a description of the cut options, and we will gladly go over these options with you, over the phone, to help meet your family’s needs.
You will need to:
Specify the types and size of roasts (bone in or boneless) you prefer.
Choose between having your tenderloin cut into filet mignon, accompanied by New York strips or leave the tenderloin in and cut T-bones and Delmonico steaks.
Also, do you want?
Standing rib roasts or rib steaks or some of each?
Sirloin steaks and flank steaks or would you prefer to have it ground to make terrific hamburger?
Stew meat, liver, brisket and even dog bones.
