For each quarter of beef you order, you can choose the way it will be cut from three different options. We will always do our best to accommodate special requests, but it is very difficult to do this on quarter orders.

If your order is 1/2 beef or more, you can chose one of the options below or request changes to meet your cooking preferences.

Cut Option A — Full Variety Option

Choose this option for a little of every cut. If you grill, stir-fry and prepare kabobs in the summer, and love to braise in your oven or a crock pot during the winter, this option is for you.

The premium steaks only require a little salt and attention to make sure they aren’t overcooked, while the sirloin and round steaks are best marinated before using them for satay, stir-fry, or kabobs. (They are incredibly flavorful, but are lean and cook quickly.)

The roasts should be dry roasted to an internal temperature of 135 degrees, though the pot roasts (labeled bone-in chucks) are excellent for braising and make delicious shredded beef. Brine that brisket for St. Paddy's Day, and apply a good rub to the tri-tip or flank steak before grilling it on the BBQ.

  • Tenderloin Steak-- usually 1 per quarter (most tenderloins are on the T-bone)
  • T-Bone Steak-- 3-4 per quarter
  • NY Steaks (Bone-In) usually 1 per quarter (the rest are on the T-bone)
  • Rib Steaks 3-4 per quarter
  • Top Sirloin Steaks
  • Sirloin Tip Roast
  • Tri-Tip Roast or flank steak
  • Brisket
  • Short Ribs (Korean style, BBQ or braising style—braising is standard)
  • Chuck Roasts and Arm Roast (Pot Roast)
  • Eye of round roast
  • Round Steak
  • Rump Roast (for roast beef)
  • Ground Beef (approximately 40% of the order)
  • Bones for soup or dogs

Cut Option B — Steak and Ground Beef Option

If you wait all year to grill steaks and burgers all the summer, this option is for you! If you don't want to plan ahead to braise a pot roast, but don't mind marinating a round steak, Option B is the one to choose.  

Prepare your rump roast as a roast beef (dry roast it about one hour, to an internal temperature of 135 degrees-- or less-- to retain moisture).

Throw the burger and steaks on the grill after seasoning, and pay special attention to the sirloin and round steaks, which are easy to overcook. Try marinating them, of thinly slicing for stir fry.

  • Tenderloin Steak
  • T-Bone Steak
  • NY Steaks (Bone-In)
  • Rib Steak
  • Top Sirloin Steaks
  • Sirloin Tip Steaks
  • Top Round Steaks
  • Rump Roast
  • Ground Beef (approximately 50-60% of the order)
  • Bones for soup or dogs

Cut Option C — Mostly Ground Beef with Premium Steaks

This is the option for cooks who don’t have the time or inclination to marinate steaks or braise roasts. If you don’t have more than 30 minutes to spend on dinner, choose Option C!

The sirloin, chuck, and round cuts from your quarter cow will go into the ground beef you receive (about 70 pounds total), and the premium steaks make up the balance. Because who gets tired of burgers and steak?!

  • T-bones
  • NY Steaks (Bone-In)
  • Rib Steak
  • Top Sirloin Steaks
  • Tri-tip Roast or flank steak
  • Ground Beef (approximately 70 pounds)

Organ Meats 

There's no extra charge for organ meats, but we will pass on the processing and packaging costs from Valley Meat. Add one oxtail, heart and/or tongue per customer, and as much liver as you'd like. If you're interested in organ meats, please complete this form.

  • Oxtail - $12 per pound
  • Liver - $10 per liver (approximately 10 pounds)
  • Heart - $5 each
  • Tongue - $5 each

Please note, for all cut options:

  • Unless otherwise specified, steaks come 2 per package
  • Steaks are cut 1-1/4" thick.
  • Roasts weigh between 2-1/2 and 3 pounds
  • All cuts come in BPE-free cryovac packages, the only option available at our local cutting shop. We've looked into other options and have yet to find one that is recyclable. We will continue working on this one!