Thin steaks, the leanest grind we do, and no organ meat.
The RUD Package is built for weeknight cooking and lean eating. Steaks are cut a single inch thick, two to a pack, so you get more steaks out of the animal and they cook fast. The bone stays in on the rib and comes out of the New York strip and filet. Ground beef is 90/10 in one pound bags, the leanest grind we do. Here is how the whole animal comes back to you.
Every steak comes off the saw at one inch and gets packed two to a pack. The rib steak and rib roast stay bone-in, and the bone comes out of the New York strip and filet. Rounding out the steaks are sirloin, packed one to a pack, plus top round steak, London broil, and cubed steak from the leg. A thinner steak means more steaks overall and a fast, hot sear.
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 bottom round, eye round, and sirloin tip from the leg, and a bone-in rib roast. Brisket and short ribs round it out for anyone who likes a long cook.
Reserve Now!Ground beef is a 90/10 blend, the leanest grind we do, bagged in 1 pound portions. Stew meat comes in four to six 2 pound packs. You also get soup bones. This package comes with no liver, heart, or tongue.
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 finished animal hangs at around 800 pounds. After the butcher is done, expect roughly 150 to 175 pounds packaged for a quarter, 300 to 325 pounds for a half, and around 650 pounds for a whole. Because the RUD takes the bone out of the New York strip and filet and grinds the rest lean, a little less of that weight comes home as bone than it does on the Dev or the Oak.
[BLAKE TO FILL IN: RUD Package split across steaks, roasts, ground, and stew 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 deposit reserves your order, $500 for a quarter, $1,000 for a half, and $2,000 for a whole, and it goes toward your final balance. Once your beef is cut and weighed, we will 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. A 7 cubic foot chest freezer, the common big box size, holds roughly 250 pounds of packaged beef, which covers a quarter with room to spare but will not hold a half. If you are tight on space, the quarter is the safe starting point.
It depends on where we are in the cattle cycle. We are just getting started, so early orders take the longest, roughly four to five months, because the animal is finished on corn for about 90 days, then processed, then hung for 10 to 15 days. Once we are moving cattle every month it will be closer to 30 to 45 days. Call Blake before you order and he can tell you where you sit in the schedule. 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?]