Missouri Grass Fed Beef Cutting Options

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Please indicate your preferences by choosing ONE of the options for each section, then email back to me.  If you have any questions, don't hesitate to ask.  Just call or email and I'll be happy to help.  Thanks! Jeremy 314-570-5858 

The total weights below are for half beeves.  There will be approximately 30 lbs of ground beef for a half beef without adding any additional. Double the weights, if ordering a whole beef.

Chuck

Chuck- (Half Beef: 16-18 lbs total) Roasts (2-3 lbs); Stew/kabob meat; Ground beef     
Chuck choice                               

Arm- (Half Beef: 5-6 lbs total) Roasts (2-3 lbs); Stew/kabob meat; Ground beef
Arm choice                                  

Ribs

Short Ribs- (Half Beef: 5-6 lbs) Pckg as short ribs; ground beef    
Short Ribs choice                                     

Ribeye Section-  (Half Beef: 9-11 lbs) steaks (recommend 1” thick & 2/pckg); standing rib roasts (prime rib) 
Ribeye choice                           If steaks, thickness and #/pckg              

Short Loin

Short Loin– (Half Beef: 9-11 lbs) Porterhouse and T-bone (recommend 1” thick & 2/pckg ); Filet Mignon & NY Strip (recommend 1 ½” thick for filet, 1 ¼” thick for strip & 2/pckg); whole strip section & tenderloin roast - *You can have the filets bacon wrapped if you want- it helps them to hold shape 
Short Loin choice                                           If steaks, thickness and #/pckg                        

Hanger steak– yes or no (1/side) Hanger choice              

Sirloin

Sirloin Tip-  (Half Beef: 6-8 lbs) steaks (recommend 1” thick & 1/pckg); roasts (recommend steaks) 
Sirloin Tip choice                                If steaks, thickness and #/pckg                         

Sirloin- (Half Beef: 9-10 lbs) steaks (recommend 1” thick & 1/pckg); roasts (recommend steaks) 
Sirloin choice                                 If steaks, thickness and #/pckg                               

Round

Rump- (Half Beef: 5-6 lbs total) roasts (2-3 lbs); stew/kabob meat; ground beef  
Rump choice                                  

Top Round- (Half Beef: 6-7 lbs) London Broil (recommend 1” thick & 1/pckg); roasts; cube steaks (recommend London Broil) 
Top Round choice                              If London Broil, thickness and #/pckg                                

Bottom Round- (Half Beef: 4-5 lbs) Cube steaks, ground beef  
Bottom Round choice                                

Eye of Round- (Half Beef: 1.5-2 lbs) 1/4” breakfast steaks; eye of round steaks (recommend 1” thick & 1/pckg); roast 
Eye of Round choice                                        If steaks, thickness and #/pckg                             

Brisket

Brisket– (Half Beef: 3 lbs) Pckg whole; cut in half; ground beef  
Brisket choice                                

Plate

Skirt Steak- yes or no (1/side)  Skirt Steak choice                           

Flank

Flank Steak- yes or no (1/side)  Flank choice                            

Other

Kabob/stew meat- (Half Beef: 5-6 lbs) other option- ground beef  
Kabob/stew meat choice                                 

Soup Meat-  (Half Beef: 4-5 lbs) other option- ground beef (recommend ground beef here) 
Soup Meat choice                                  

Soup Bones- yes or no (recommend yes) 
Soup Bones choice                             

Ground beef– 1 or 1 ½ lb pckgs (recommend 1 lb) 
Ground beef choice                               

Organs– liver, heart, tongue, oxtail (can choose some, all , or none) 
Organs choice                                  

Additional questions?... Just call or email and I'll be happy to help.  Thanks! Jeremy 314-570-5858