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ROASTS: There are four types of roast--Chuck, Arm, Rump and Pike's Peak. The butcher will want to know if you would like to have roasts cut or if you would prefer to have that portion ground into ground beef. They will also want to know how big you would like roasts cut. The standard size is 3 pounds.

BRISKET: Again, you can choose to keep the brisket or have it made into ground beef.

STEAKS: The first thing you'll want to determine is the thickness you desire for your steaks. We recommend 1" thick steaks, but you can have them cut as thick or as thin as you prefer. The thicker they are cut the fewer steaks you will receive. Similarly, cutting steaks thinner results in more steaks. You will also be asked how many steaks you want in each package.

ROUND STEAK: You can have round steak tenderized at no additional cost. You can leave it "as is" or you can have it processed into ground beef. It's really your preference!

SWISS STEAKS: These steaks are also known as sirloin tips. Again you have an option here to have them tenderized.

SHORT RIBS: Keep them or have them made into ground beef. It's your call.

SOUP BONES: There isn't a ton of meat on soup bones, but they make an excellent addition to many dishes.

STEW MEAT: Just let the butcher know how big you would like packages. We suggest 1 pound.

GROUND BEEF: Ground beef can be made into 1, 1.5, or 2 pound packages. The butcher will also make premade patties for an additional fee. Again, any of the above listed cuts that you don't expect to use can be added to your ground beef order!

LIVER, HEART, TONGUE, OXTAIL: The butcher will gladly package any or all of these cuts for you, as well.

Again, a Cutting Order is CUSTOMIZABLE so if you have an idea or a preference you don't see discussed above, just ask!