Fill your freezer with naturally raised Texas Beef!
WE PROCESS YEAR ROUND!
Frequently asked questions
• What is hanging weight? “Hanging weight” is the animal's weight after slaughter, which removes the head, internal organs, hooves, and hide. Depending on your cuts, you can expect a "take home weight” in packaged meat of about 60%-64% of the hanging weight.
• How much freezer space do I need? About 1cu. ft of freezer space for each 25lb of beef. For a whole beef, you will need a 14cu ft freezer space, half a 7cu ft, and a quarter a 3.5 cu ft.
Available cuts in a side of beef:
• Front quarter gives you these choices:
◦ Chuck Roast
◦ Shoulder Roast
◦ Dino/Short Ribs
◦ Rib Steak/Rib Eye
◦ Cubed/Stew Meat
◦ Brisket
◦ Ground Beef
◦ Flat Iron
◦ Denver Steaks
◦ Outside Skirt
◦ *Belly
◦ Shank
◦ *Tallow
◦ *Broth
◦ *Pastrami
◦ Teres Major (There will be 1)
• Hindquarter
◦ Sirloin Steak
◦ NY Strip Steak & Tenderloin OR Porterhouse/T-bone
◦ Picanha
◦ Round
◦ Flank Steak
◦ Cube/Stew Steak
◦ Bavette
◦ Ground Beef
◦ *Broth
◦ *Tallow
◦ *Jerky
◦ *Bacon
* Additional charge for these items.
TYPICAL PROCESSING TAKES 30 TO 45 DAYS. IT CAN TAKE UP TO 60 DAYS, DEPENDING ON THE WAIT LIST