Our standard, and the one most families will want.
The Dev Package is our standard, and the one most families will want. Steaks are cut an inch and a half thick, two to a pack, with the bone left in on the rib steak and rib roast where it earns its keep and taken out of the New York strip and filet. Ground beef is 80/20 in one pound bags, right for everything from burgers to chili. Here is how the whole animal comes back to you.
Every steak comes off the saw at an inch and a half and gets packed two to a pack. The rib steak and rib roast stay bone-in, where the bone earns its keep, and the bone comes out of the New York strip and filet. Rounding out the steaks are sirloin, flank steak, and sirloin tip.
Reserve Now!Roasts are cut to 3 to 4 pounds, the right size for a crockpot and a weeknight. You get chuck, arm, and rump roasts from the shoulder and hip, plus top round, bottom round, and eye round from the leg. Brisket and short ribs round it out for anyone who likes a long cook.
Reserve Now!Ground beef is an 80/20 blend, right for everything from burgers to chili, bagged in 1 pound portions. Stew meat comes in six 2 pound packs. You also get soup bones and liver.
Reserve Now!Every animal is different, so these are averages rather than guarantees. Hanging weight varies, and that changes your final take-home weight.
A quarter typically yields around [X] lbs of steaks, [X] lbs of roasts, and [X] lbs of ground beef, for roughly [X] lbs total. A half runs about [X] / [X] / [X] for roughly [X] lbs total, and a whole about [X] / [X] / [X] for roughly [X] lbs. Your actual numbers will land within a few pounds of these.
[BLAKE TO FILL IN: Dev Package averages for steaks, roasts, ground, stew, and total take-home weight at each size.]
Not right now. Each package is cut the same way every time, which is what lets us hand the butcher one sheet and keep your order moving. If you want something different, take a look at our other packages, one of them may be closer to what you are after. We may open up custom cut sheets down the road.
Beef is priced by hanging weight, currently $8.50 to $14.50 per pound depending on the animal. Hanging weight is the weight before the butcher does the final cutting and trimming, so your take-home weight will be lower than the number you are billed on. A flat $500 deposit reserves your order no matter which size you choose, Once your beef is cut and weighed, we’ll email you an invoice for the remaining balance, payable before delivery.
A quarter needs about 4 to 5 cubic feet, a half about 8 to 10, and a whole about 16 to 20. If you are tight on space, the quarter is the safe starting point.
About four weeks from the butcher date. We will email you as soon as your order is finished and ready for pick up or delivery.
[CONFIRM: is the butcher date known at order time, or assigned later?]