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When buying a Freezer Beef, there's some imortant details you need to know. Check out our information before shopping with us, or anyone else. The Breakdown. How we know. Besides the great tasting beef you will take home, consider that your money could now be used to better our mountain and valley ecosystems, as well as our local economy by supporting a farming and ranching family. If not us, be sure to support someone (anyone) local because farmers and ranchers are invaluable to our communities! If I buy a Whole Beef, will I get 1,300 pounds of meat? No. If that was the case, we'd be rich! Here's what you'll take home. Steps in the Breakdown: On average, our beef will be harvested at about 1,300 pounds, Live Weight. Once the beef is harvested and sanitized, the Hot Carcass Weight will be about 715 pounds, a loss of nearly 45% of original weight. The carcass is then rolled into a chilled cooler, where it will Dry Age for at least 14 days. This process will shrink the tissue on the carcass because of the evaporation that occurs. One of the reasons our beef is a better value is because of this step; allowing for a product with far less water weight . The muscle and fat will have a loss of about 120 pounds of water, or 15% of the total carcass weight which amounts to a Hanging Weight of about 600 pounds. After the carcass has been properly Dry Aged, it is time for it to be broke down into Primals and the final cuts that we request from our Craft Butchers. We ask that all cuts be boneless, (with the exception of only a few) to preserve the vacuum seal on our product and prolong the shelf life of our beef. This portion of cutting the beef will amount to another 35% loss of Hanging Weight due to the trimming of the hard, Dry Aged surface of the carcass, the bones, ligaments, silverskin, trim, and connective tissue. Now, we have a finished product weight of about 390 pounds. The finished cuts will now amount to somewhere around 390 pounds, give or take a little depending on frame size of the beef and other minute factors. One thing to keep in mind is that we do offer Offal in addition to your purchase of a Whole, Half, or Quarter Beef. These items come for a nominal fee, but will not automatically be included due to the cost of having them processed. Offal items include; Knuckle Bones, Neck Bones, Bone Marrow Canoes, Sliced Liver, Heart, Tongue, Sweetbreads, Cheek, Beef Feet, Tripe, and Ox Tail. If you want it included, just ask! Where do you get this information? How can we trust it? We don't "get" this information anywhere. We know it. Kacie (Owner) has years of experience in the meat industry. She competed collegiately at the national level in Livestock Evaluation where focus was on market readiness, muscle, yield, and genetics. Kacie has spent time in trainings at some of the premier meat evaluation and fabrication labs in the United States; places such as University of Wyoming, Laramie and Texas A & M Meats Lab in College Station, Texas. She has worked at a variety of Meat Shops in Utah, Wyoming, and Kansas. Kacie has also taught hundreds of young people about Quality and Yield Grading in beef cattle, retail and primal cuts of the major domestic species, humane livestock handling and harvesting by the standards of Dr. Temple Grandin, and more. She has had a hand in butchering and processing meat for the last 20 years, and even taught hands-on courses taking students through the the entire process of growing, harvesting, processing, and preparing animals for consumption. These figures are perfectly accurate in our operation; and thus, as the consumer, we expect you to understand what has been laid out above. You are getting a premium product with us that is properly Dry Aged (no sour or gamey taste), expertly trimmed and boned by our Craft Butchers (no inedible ligaments or bones that shorten shelf life), and packaged in vacuum seal technology which retains quality better than any other packaging on the market. We do things right, and we do it right the first time. You'll see.

Diced Beef Diced beef is a very versatile cut used for many staple dishes. Diced beef is a great hot and fast cook, but can also be used in slow cooking. Diced beef is great for tacos, stew, and chili. This cut is tender and holds a strong beefy flavor. Shop Now! World's Best Chili (aka Bill's Chili) By Brianne Izzo

Breakfast New York Strip Recipes The New York Strip steak is a going to be almost as tender as a Ribeye, but with a tic less marbling and a small seam of sinew on the top side. We sell three thicknesses, a Breakfast Steak at a mere .25" Thick, a Regular Cut at 1" Thick and also our Thick Cut at 1.75" Thick. These thin cut New York Strips are perfect for frying up quickly for breakfast, just as the name suggests! Shop now! Steak & Eggs by Healthy Recipes

Skirt Steak Skirt Steak is one of the most tender cuts on the bottom sirloin of the beef. The skirt steak holds a marinate very well. Skirt is a very versatile cut great for tacos, steak strips, and fajitas. Skirt steak is great for grilling, a cut that is the star of the dish. Shop Now! How to Make Quick and Easy Skirt Steak Recipe By Kate Carne Asada Recipe By Marissa Stevens

Tomahawk Recipes Tomahawk Steak is a great bone-in ribeye featuring prime marbling, tenderness, and bold, rich beef flavor. Its long, Frenched bone creates an impressive presentation, making it perfect for backyard barbecues, family gatherings, or special celebrations. Tomahawks provide a wide range for cooking styles like smoking, grilling, reverse searing, all delivering a juicy steakhouse quality experience with each bite. Shop Now! The Best Tomahawk Steak By Derek Wolf Perfect Tomahawk Steak with Garlic By Gene Gerrard

Top Sirloin Steak Recipes Our Top Sirloin Steaks are a great lean and tender option, that offers a beautiful beefy flavor. These steaks are also very versatile, and are great for grilling, AND assorted recipes! Shop now! Beef Stroganoff by Natasha's Kitchen Sirloin Steak Recipe by The Big Man's World

Rib Primal The most coveted primal on a beef; the Rib Loin. This primal is where the Ribeye steaks and Prime Rib Roasts are located! This primal is amongst the MOST heavily marbled, which means you'll always receive a beautifully flavorful, tender, and juicy product! Ribeye Steaks Recipes Ribeye Steaks offer a marbling that is very exceptional. With fat that carries flavor the ribeye offers a great beefy and juicy steak. Cut from the rib section, the ribeye maintains a nice melt in your mouth fat and a great meat content. Cooked over an open flame, grilled, or pan seared the ribeye never disappoints. Shop Now! Prime Rib Roast Recipes Prime Rib Roast is a staple centerpiece for traditional holidays, family gatherings, and special occasions. Precisely cut from the rib primal, prime rib roast is valued for its abundant marbling, tenderness, and rich, beefy flavor. Slow-roasted or smoked, prime rib offers a juicy, melt-in-your-mouth dining experience with every slice. Shop Now! Rib Cap Recipes Beef Rib Cap is one of the most flavorful and tender cuts available. With rich marbling, the rib cap embodies an new level of tender. Cut from the outer portion of the rib primal, cut offers bold, beefy flavor and juiciness in every bite. Perfect for grilling, roasting, or slicing into steaks, the rib cap cooks beautifully and develops delicious, caramelized crust while remaining tender inside. Shop Now! Ribeye Filet Recipes Ribeye Filet is the eye of the ribeye steak. This portion of the primal delivers rich flavor, and tenderness of a traditional ribeye in a thick, center-cut portion. Well marbled and naturally juicy, this steak is great for grilling, or reverse-searing to your preferred temperature. Shop Now! Tomahawk Steaks Recipes Tomahawk Steak is a great bone-in ribeye featuring prime marbling, tenderness, and bold, rich beef flavor. Its long, Frenched bone creates an impressive presentation, making it perfect for backyard barbecues, family gatherings, or special celebrations. Tomahawks provide a wide range for cooking styles like smoking, grilling, reverse searing, all delivering a juicy steakhouse quality experience with each bite. Shop Now! Shaved Ribeye Recipes Our Shaved Ribeye and New York are fantastic for all of your chopped beef recipes, including a traditionally Philly Cheesesteak! They'll only be offered from time to time, due to the huge price difference between these and a regular cut steak... so get them while we have them! Shop now!

Filet Mignon Recipes This cut is the absolute most tender cut from a beef, the Filet Mignon is reserved for the finest of meals. Our Filet Mignon will melt in your mouth and you will savor delicate bite. Cook any way you like, just don't over cook it! It's the perfect cut to add to a brighten a salad if you need to add lean protein, or as a stand alone steak with a smidgen of horseradish! Of course, if you're interested in Steak Tartare, this will fit the bill all day long. Not only is our beef high enough in quality, but the cleanliness is top shelf. Shop now! Perfect Filet Mignon Recipe By Nora Smoked Filet Mignon By Ryan

Short Loin & Tenderloin The Short Loin & Tenderloin primals house the MOST premium and tender cut on a beef; the Tenderloin. The primal yields beautiful steaks from the New York and the Tenderloin, and both sections are offered as premium roasts for the holidays or gatherings! You also have the option of getting a little bit of both worlds with the bone-in options. New York Strip Recipes The New York Strip steak is a going to be almost as tender as a Ribeye, but with a tic less marbling and a small seam of sinew on the top side. We sell three thicknesses, a Breakfast Steak at a mere .25" Thick, a Regular Cut at 1" Thick and also our Thick Cut at 1.75" Thick. Often loved by those who want a great steak but one with more texture and resistance than a Filet, while being less fatty than a Ribeye. If this sounds like something up your alley, I think you found a winner. Shop now! Breakfast Cut New York Strip Recipes The New York Strip steak is a going to be almost as tender as a Ribeye, but with a tic less marbling and a small seam of sinew on the top side. We sell three thicknesses, a Breakfast Steak at a mere .25" Thick, a Regular Cut at 1" Thick and also our Thick Cut at 1.75" Thick. These thin cut New York Strips are perfect for frying up quickly for breakfast, just as the name suggests! Shop now! Shaved New York Recipes Our Shaved Ribeye and New York are fantastic for all of your chopped beef recipes, including a traditionally Philly Cheesesteak! They'll only be offered from time to time, due to the huge price difference between these and a regular cut steak... so get them while we have them! Shop now! Filet Mignon Recipes This cut is the absolute most tender cut from a beef, the Filet Mignon is reserved for the finest of meals. Our Filet Mignon will melt in your mouth and you will savor delicate bite. Cook any way you like, just don't over cook it! It's the perfect cut to add to a brighten a salad if you need to add lean protein, or as a stand alone steak with a smidgen of horseradish! Of course, if you're interested in Steak Tartare, this will fit the bill all day long. Not only is our beef high enough in quality, but the cleanliness is top shelf. Shop now! Whole Tenderloin Recipes The coveted Whole Tenderloin; the most tender cut on the entire beef! This is where the Filet Mignons are cut from, and the whole thing makes for a premium and tender experience for a holiday dinner! Shop now! T-Bone, Porterhouse, & Pin Bone Porterhouse Recipes The T-Bone, Porterhouse, and Pin-Bone Porterhouse all come from the same section of the beef, and comprise of the same muscles, the New York and Filet Mignon. The bone adds great flavor, too! On a T-Bone, you're going to have a smaller Filet Mignon section, and the Porterhouse will have a more sizable Filet. Shop T-Bone! Shop Porterhouse! Shop Pin-Bone Porterhouse!

Chuck Primal The Chuck primal; the most versatile primal on the entire beef. This primal produces the best roast you'll ever have, bone-in or boneless. Slow cooking isn't the only way to cook cuts from this area, as it also yields beautiful steaks, as well as great trim products that you're able to quickly cook up for flavorful tacos! Shop Now! Boneless Chuck Roasts Recipes Boneless Chuck Roast is a beautifully marbled roast. Not only is the Boneless Chuck a great option for slow cooking meals, it offers great steaks when cut before cooking. The high marbling in this cut offers a great shredded roast with exceptional beefy flavor. Shop Now! Bone-In Chuck Roasts Recipes Bone-In Chuck Roast is perfect for slow cooking meals on busy days. Shredding easy, the bone in chuck roast is rich in flavor, tender, and very versatile. With bone marrow released through the cook the Bone-In Chuck Roast offers additional health benefits to each meal. Shop Now! Chuck Carne Asada Recipes Chuck Carne Asada slices offer a great option for a fast meal. Cooked hot and fast this cut provides a rich beefy flavor carne asada with great tenderness. Great for tacos and carne asada this is a great cut to keep in your freezer. Shop Now! Flat Iron Steaks Recipes Flat Iron steaks perform best when cooked rare or medium rare. These steaks are tender, juicy, and flavorful when cooked properly. Hot and fast is the best way to cook this steak and enjoy it. Known for their prime marbling this steak is great for any week night or relaxed weekend meal. Shop Now!

Prime Rib Roast Recipes Prime Rib Roast is a staple centerpiece for traditional holidays, family gatherings, and special occasions. Precisely cut from the rib primal, prime rib roast is valued for its abundant marbling, tenderness, and rich, beefy flavor. Slow-roasted or smoked, prime rib offers a juicy, melt-in-your-mouth dining experience with every slice. Shop Now! Roasted and Reverse Seared Prime Rib By J. Kenji Lopez-Alt Chef John's Perfect Prime Rib By John Mitzewich

Knuckle Bones Beef Knuckle Bones are flavorful, collagen-rich choice for creating hearty homemade broths, soups, and stocks. Slow simmering brings out deep beef flavor while releasing natural gelatin that adds richness and body to your recipes. Knuckle bones are a versatile ingredient for traditional cooking and nourishing meals. Shop Now! Bone Broth Recipe By Jessica Randhawa