April – May 2023: Stagecoach

Your Butcher for This Harvest
Stagecoach Meat Company
600 W 3rd Avenue
Wiggins, CO 80654

All your cuts will be wrapped in plastic and butcher paper to keep your beef fresh for a minimum of one year.

Stagecoach Meat Company requires each Quarter Beef order to match with another (identical cuts selected per order) as they process the animal in halves to keep processing fees as low as possible. We do everything possible to match your Quarter Beef order with another customer’s Quarter Beef order so you get the exact cuts you want but some variance may occur.

Our Spring harvest is taken to the butcher from mid-March to early May where it dry ages for 14 days. Pick-up dates are assigned from April to May. You will be assigned a pick-up date based on the day you place your order. Because our harvests sell out quickly, we recommend reserving your beef early. If you need to pick up your beef in one month or the other, please let us know in the Additional Information Notes section. We make every attempt to honor your selected pick-up month but it is not guaranteed.

April – May 2023: Stagecoach

$200.00

• Steaks

  You will be given the maximum number of steaks for each option. If you prefer not to add steaks, these cuts will be added to your ground beef with two exceptions - we require you to select Rib Eye Steak, Rib Steak or Prime Rib Roast and either T-Bone Steak or NY Strip & Filet Mignon Steaks as these are prime cuts of beef.
• Number of Steaks per Freezer-Wrapped Package*
  Let us know how many steaks you’d like to thaw for each meal.
  • 2
  • 3
  • 4
  While the number of steaks per size of beef varies, we need to know how many steaks you want to thaw at one time.
  If you typically cook 4 steaks at dinner, choose “4” from the options; if you only want to thaw 2 steaks, choose “2”.
• Steak Thickness (typical thickness is 1" - 1 1/4")*
  While we recommend choosing a 1” or 1 ¼” thick steak, we offer five different thicknesses to fit your cooking preferences.
  • 3/4"
  • 1"
  • 1 1/4"
  • 1 1/2"
  • 1 3/4"
  When you choose the thickness of your steaks, this thickness is applied to all steak cuts that you select.

• Roasts

  Please select the roast size that best fits the size of your family and your cooking preferences. Our 1 ½-3lb roasts are ideal for small families or those who prefer few leftovers. For larger families or those who enjoy leftover roast, we recommend choosing the 3 ½ -5lb roast option. If you prefer not to add roasts, these cuts will be added to your ground beef.
• Roast Size*
  • 2 1/2 - 3lbs. (for few leftovers or small family)
  • 3 1/2 - 5lbs. (for leftovers or large family)

• Ground Beef and Stew Meat

  The amount of ground beef and stew meat you receive varies based on the size of beef you order and whether or not you choose to receive all of your steaks and/or roasts; any cuts you do not select will be added to your ground beef and stew meat. You may choose to have 15lbs or more of your ground beef processed into patties.

  TIP:

  Quarter Beef: Typically, you will receive 30lbs of 90% lean ground beef and 3-4 packages of stew meat. Half Beef: Typically, you will receive 65lbs of 90% lean ground beef and 6-8 packages of stew meat. Whole Beef: Typically, you will receive 130lbs of 90% lean ground beef and 12 – 16 packages of stew meat.
• Pounds of Beef per Freezer-Wrapped Package*
  Let us know how many pounds of ground beef and stew meat you’d like to thaw for each meal.
  • 1 lb.
  • 1 1/2 lbs.
  • 2 lbs.

  TIP:

  While the pounds of ground beef and stew meat per size of beef varies, we need to know how much beef you want to thaw at one time.

• Custom Cuts

  Select one option in each section if you are ordering a Quarter or Half beef. You may select all steak, roast, and other cuts if ordering a Whole Beef.
• Rib / Rib Eye Steak & Prime Rib Roast*
  (You Must Choose One Option)
  • Rib / Rib Eye Steak
  • Prime Rib Roast (approx. 7 - 8 lbs)
• Prime Rib Roast
  • Rib Roast (with bone)
  • Prime Rib Roast (no bone)

  TIP

  If you would like to order a Prime Rib Roast, you can do so in the Roasts section of this form.

  HOW TO COOK

  Ribeye’s can be melt-in-your-mouth tender and offer a rich, beefy flavor complimented by the generous marbling throughout the steak.
  We recommend grilling Rib Eye steaks for optimum flavor.
• Rib / Rib Eye Steak
  • Rib Eye Steaks (no bone)
  • Rib Steaks (with bone)

  TIP

  If you would like to order a Prime Rib Roast, you can do so in the Roasts section of this form.

  HOW TO COOK

  Ribeye’s can be melt-in-your-mouth tender and offer a rich, beefy flavor complimented by the generous marbling throughout the steak.
  We recommend grilling Rib Eye steaks for optimum flavor.
• Chuck Roast*
  • Chuck Roast
  • Chuck Roast & Flatiron Steak
  • No Chuck Roast OR Flatiron Steak; Add to Ground Beef
• Swiss Steaks & Arm Roast*
  • Swiss Steaks
  • Arm Roast
  • No Swiss Steak OR Arm Roast; Add to Ground Beef
• Sirloin Tip Steak & Roast*
  • Sirloin Tip Steak
  • Sirloin Tip Roast
  • No Sirloin Tip Steak OR Roast; Add to Ground Beef
• Sirloin/Club*
  • Sirloin Steaks (dinner plate size)
  • Club Steaks (same cut, smaller portion, no bone)
  • No Sirloin or Club steaks; Add to Ground Beef

  HOW TO COOK:

  Ideal for grilling, Sirloin Steaks offer lean, moderately tender, flavorful beef with no bones and little fat.
• T-Bone & Porterhouse OR NY Strip & Filet Mignon*
  (You Must Choose One Option)
  • T-Bone & Porterhouse Steak
  • NY Strip & Filet Mignon

  TIP:

  You can order either the T-Bone steak or the NY Strip & Filet Mignon combination.

  HOW TO COOK:

  T-Bone steaks offer two times the steak in one mouthwatering cut. The strip and the tenderloin, both lean, well-marbled cuts of beef, are connected by the telltale t-shaped bone. This hearty steak is hard to resist when grilled. If you choose the NY Strip & Filet Mignon combination, you’ll enjoy two of the most tender cuts of beef. The NY Strip is a steakhouse classic is known for its unmistakable marbling and flavor while the Filet Mignon offers succulent flavor. We recommend grilling, broiling, or braising both cuts for optimum flavor.
• Flank*
  • Flank Steaks (similar to Round Steak)
  • No Flank Steak; Add to Ground Beef

  TIP:

  Flank steak is a relatively tough, lean cut with an intense, beefy flavor.

  HOW TO COOK:

  We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.
• Skirt Steak*
  • Skirt Steak
  • Sliced Fajita/Carne Asada Meat (*Adds $10 to the processing fee.)
  • No Skirt Steak; Add to Ground Beef

  TIP:

  Skirt steak is a relatively tough, lean cut with an intense, beefy flavor.

  HOW TO COOK:

  We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.

• Round/Cube*
  * Adds small increase to processing fee
  • Round Steaks (plain)
  • Round Steaks (tenderized*)
  • Cube Steak (same cut, smaller portion, tenderized*)
  • No Round/Cube Steak; Add to Ground Beef

  TIP:

  Cube steaks are tenderized Round Steaks most often used for Chicken Fried Steaks

  HOW TO COOK:

  Round Steak, also known as London Broil or Top Round Steak, is a lean, tougher meat best-suited for marinade. Cube Steaks can be breaded and pan-fried or broiled.
• Rump Roast*
  • Rump Roast
  • No Rump Roast; Add to Ground Beef
• Pikes Peak Roast*
  • Pikes Peak Roast
  • No Pikes Peak Roast; Add to Ground Beef
• Ground Beef Patties (minimum of 15 lbs)*
  A minimum of 15 pounds of ground beef is needed for Ground Beef Patties. Patties come 4/package. *Adds small increase to processing fee
  • 15 Pounds of Patties
  • All Gound beef into patties
  • Half Gound beef into patties
  • No Gound beef patties

  TIP:

  If you would like patties, we require a minimum of 15lbs of ground beef. Patties come four to a package. If you have ordered a Quarter Beef, 15lbs of ground beef equals at least half of your total ground beef. There is an additional processing fee for patties; we will note this on your invoice.
• Ground Beef Patty Size
  Let us know how many pounds of ground beef you want per patty.
  • 1/4 lb
  • 1/3 lb
  • 1/2 lb

• Other Cuts

  We offer other cuts of beef outside of steaks, roasts, ground beef, and stew meat. You can select all cuts in this section or leave blank.
• Please select those you want
  • Short Ribs (great for BBQ or crock-pot)
  • Brisket
  • Stew Meat
  • Soup Bones
• Please select those you want
  • Short Ribs (great for BBQ or crock-pot)
  • Brisket
  • Stew Meat
  • Soup Bones
  • Back Ribs

• Organ Cuts

  Organ meats may not always be available for your animal but the butcher will honor your organ meat request when possible. If you prefer not to receive any organ cuts, please leave all options unchecked.
• Please select those you want
  *Cheek Meat adds a small increase to processing fee and is not always available.
  • Heart
  • Liver
  • Tongue
  • Ox Tail
  • Kidney
  • Sweet Bread
  • Cheek Meat*
• Please select how you want your Liver
  • Whole
  • Sliced

• Additional Information

• Do you have any special requests or notes for your order?
• Are you coordinating with someone to pick up your beef at the same time? If so, please give us their full name.
  If you and a neighbor or friend would like to coordinate pickup up your beef on the same date, please include their full name so we can keep your orders together.
• Were you referred to Christensen Ranch by anyone? If so, please give us their full name so we can thank them.
  We love when our customers refer their friends and family! To show our gratitude, we offer a $15 discount for each new customer you send our way.
• price
• Total
  $0.00
• Email
  This field is for validation purposes and should be left unchanged.

Δ

April - May 2023: Stagecoach quantity

Add To Cart

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June 2023: Mike’s Meat Market

Your Butcher for This Harvest
Mike’s Meat Market
18501 County Road 27
Sterling, CO 80751

All your cuts of beef will be vacuumed sealed to keep your beef fresh for a minimum of one year.

Mike’s Meat Market requires each Quarter Beef order to match with another (identical cuts selected per order) as they process the animal in halves to keep processing fees as low as possible. We do everything possible to match your Quarter Beef order with another customer’s Quarter Beef order so you get the exact cuts you want but some variance may occur.

June 2023: Mike’s Meat Market

$200.00

• Steaks

  You will be given the maximum number of steaks for each option. If you prefer not to add steaks, these cuts will be added to your ground beef with two exceptions - we require you to select Rib Eye Steak, Rib Steak or Prime Rib Roast and either T-Bone Steak or NY Strip & Tenderloin Steaks as these are prime cuts of beef.
• Number of Steaks per Vacuum Sealed Package*
  Let us know how many steaks you’d like to thaw for each meal.
  • 2
  • 3
  • 4
  While the number of steaks per size of beef varies, we need to know how many steaks you want to thaw at one time.
  If you typically cook 4 steaks at dinner, choose “4” from the options; if you only want to thaw 2 steaks, choose “2”.
• Steak Thickness (typical thickness is 1" - 1 1/4")*
  While we recommend choosing a 1” or 1 ¼” thick steak, we offer five different thicknesses to fit your cooking preferences.
  • 3/4"
  • 1"
  • 1 1/4"
  • 1 1/2"
  • 1 3/4"
  When you choose the thickness of your steaks, this thickness is applied to all steak cuts that you select.

• Roasts

  Please select the roast size that best fits the size of your family and your cooking preferences. Our 1 ½-3lb roasts are ideal for small families or those who prefer few leftovers. For larger families or those who enjoy leftover roast, we recommend choosing the 3 ½ -5lb roast option. If you prefer not to add roasts, these cuts will be added to your ground beef.
• Roast Size*
  • 2 1/2 - 3lbs. (for few leftovers or small family)
  • 3 1/2 - 5lbs. (for leftovers or large family)

• Ground Beef and Stew Meat

  The amount of ground beef and stew meat you receive varies based on the size of beef you order and whether or not you choose to receive all of your steaks and/or roasts; any cuts you do not select will be added to your ground beef and stew meat. You may choose to have 15lbs or more of your ground beef processed into patties.

  TIP:

  Quarter Beef: Typically, you will receive 30lbs of 90% lean ground beef and 3-4 packages of stew meat. Half Beef: Typically, you will receive 65lbs of 90% lean ground beef and 6-8 packages of stew meat. Whole Beef: Typically, you will receive 130lbs of 90% lean ground beef and 12 – 16 packages of stew meat.
• Stew Meat*
  Would you like stew meat?
  • Yes (5 1lb packages)
  • No; Add to Ground Beef
• Pounds of Ground Beef per Vacuum Sealed Package*
  Let us know how many pounds of ground beef you’d like to thaw for each meal.
  • 1 lb.
  • 1 1/2 lbs.
  • 2 lbs.

• Variety Meats

  Organ meats may not always be available for your animal but the butcher will honor your organ meat request when possible. If you prefer not to receive any organ cuts, please leave all options unchecked.
• Please select those you want
  • Whole Heart
  • Whole Liver
  • Tongue
  • Ox Tail
  • Dog Bones

• Custom Cuts

  Select one option in each section if you are ordering a Quarter or Half beef. You may select all steak, roast, and other cuts if ordering a Whole Beef.
• Chuck*
  • Chuck Roast
  • Chuckeye Roast
  • Flatiron Steak
  • Delmonico Steak
  • No Roast OR Steak; Add to Ground Beef
• Rib / Rib Eye Steak & Prime Rib Roast*
  (You Must Choose One Option)
  • Rib / Rib Eye Steak
  • Prime Rib Roast (approx. 7 - 8 lbs)
• Prime Rib Roast
  • Rib Roast (with bone)
  • Prime Rib Roast (no bone)

  TIP

  If you would like to order a Prime Rib Roast, you can do so in the Roasts section of this form.

  HOW TO COOK

  Ribeye’s can be melt-in-your-mouth tender and offer a rich, beefy flavor complimented by the generous marbling throughout the steak.
  We recommend grilling Rib Eye steaks for optimum flavor.
• Rib / Rib Eye Steak
  • Rib Eye Steaks (no bone)
  • Rib Steaks (with bone)

  TIP

  If you would like to order a Prime Rib Roast, you can do so in the Roasts section of this form.

  HOW TO COOK

  Ribeye’s can be melt-in-your-mouth tender and offer a rich, beefy flavor complimented by the generous marbling throughout the steak.
  We recommend grilling Rib Eye steaks for optimum flavor.
• Loin*
  (You Must Choose One Option)
  • T-Bone Steak
  • NY Strip Steak & Tenderloin Steak

  TIP:

  You can order either the T-Bone steak or the NY Strip & Filet Mignon combination.

  HOW TO COOK:

  T-Bone steaks offer two times the steak in one mouthwatering cut. The strip and the tenderloin, both lean, well-marbled cuts of beef, are connected by the telltale t-shaped bone. This hearty steak is hard to resist when grilled. If you choose the NY Strip & Filet Mignon combination, you’ll enjoy two of the most tender cuts of beef. The NY Strip is a steakhouse classic is known for its unmistakable marbling and flavor while the Filet Mignon offers succulent flavor. We recommend grilling, broiling, or braising both cuts for optimum flavor.
• Sirloin*
  • Sirloin Steak
  • No Sirloin Steak; Add to Ground Beef

  HOW TO COOK:

  Ideal for grilling, Sirloin Steaks offer lean, moderately tender, flavorful beef with no bones and little fat.
• Tri Tip & Sirloin Tip*
  • Tri Tip
  • Sirloin Tip
  • No Tri Tip OR Sirloin Tip; Add to Ground Beef
• Tri Tip*
  • Tri Tip Steak
  • Tri Tip Roast
• Sirloin Tip*
  • Sirloin Tip Steak
  • Sirloin Tip Roast
• Bavette*
  • Bavette Steak
  • No Bavette Steak: Add to Ground Beef
• Flank*
  • Flank Steaks (similar to Round Steak)
  • No Flank Steak; Add to Ground Beef

  TIP:

  Flank steak is a relatively tough, lean cut with an intense, beefy flavor.

  HOW TO COOK:

  We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.
• Skirt Steak*
  • Skirt Steak
  • No Skirt Steak; Add to Ground Beef

  TIP:

  Skirt steak is a relatively tough, lean cut with an intense, beefy flavor.

  HOW TO COOK:

  We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.

• Tenderized Cube Steak*
  • Tenderized Cube Steak
  • No Cube Steak; Add to Ground Beef

  TIP:

  Cube steaks are tenderized Round Steaks most often used for Chicken Fried Steaks

  HOW TO COOK:

  Round Steak, also known as London Broil or Top Round Steak, is a lean, tougher meat best-suited for marinade. Cube Steaks can be breaded and pan-fried or broiled.
• Bottom Round Roast*
  • Bottom Round Roast
  • No Bottom Round Roast; Add to Ground Beef
• Eye of Round Roast*
  • Eye of Round Roast
  • No Eye of Round Roast; Add to Ground Beef
• Ground Beef Patties (minimum of 15 lbs)*
  A minimum of 15 pounds of ground beef is needed for Ground Beef Patties. Patties come 4/package. *Adds $1.50 per pound to processing fee
  • 15 Pounds of Patties
  • All Gound beef into patties
  • Half Gound beef into patties
  • No Gound beef patties

  TIP:

  If you would like patties, we require a minimum of 15lbs of ground beef. Patties come four to a package. If you have ordered a Quarter Beef, 15lbs of ground beef equals at least half of your total ground beef. There is an additional processing fee for patties; we will note this on your invoice.
• Ground Beef Patty Size
  Let us know how many pounds of ground beef you want per patty.
  • 1/4 lb
  • 1/3 lb
  • 1/2 lb

• Other Cuts

  We offer other cuts of beef outside of steaks, roasts, ground beef, and stew meat. You can select all cuts in this section or leave blank.
• Please select those you want
  • Short Ribs (great for BBQ or crock-pot)
  • Brisket
  • Stew Meat
  • Soup Bones
• Please select those you want
  • Short Ribs (great for BBQ or crock-pot)
  • Brisket
  • Stew Meat
  • Soup Bones
  • Back Ribs

• Additional Information

• Do you have any special requests or notes for your order?
• Are you coordinating with someone to pick up your beef at the same time? If so, please give us their full name.
  If you and a neighbor or friend would like to coordinate pickup up your beef on the same date, please include their full name so we can keep your orders together.
• Were you referred to Christensen Ranch by anyone? If so, please give us their full name so we can thank them.
  We love when our customers refer their friends and family! To show our gratitude, we offer a $15 discount for each new customer you send our way.
• price
• Total
  $0.00
• Name
  This field is for validation purposes and should be left unchanged.

Δ

June 2023: Mike's Meat Market quantity

Add To Cart

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July 2023: 307 Meat Company

Your Butcher for This Harvest
307 Meat Company
3745 Cherrywood East Loop
Laramie, WY 82070

All your cuts of beef will be vacuumed sealed to keep your beef fresh for a minimum of one year.

Our Summer harvest is taken to the butcher from mid-May to early July where it dry ages for 14 days. Pick-up dates are assigned in July. You will be assigned a pick-up date based on the day you place your order. Because our harvests sell out quickly, we recommend reserving your beef early.

July 2023: 307 Meat Company

$200.00

"*" indicates required fields

Chuck Eye*

(The Chuck Eye Steak is commonly referred to as the "Poor Man's Ribeye." you may pick a maximum of 2 options )

Roast

80/20 Ground Beef

Blade*

Flat Iron steaks are tender and a favorite of steakhouses.

Flat Iron Steaks

80/20 Ground Beef

Arm*

Ranch Steaks eat similar to a sirloin steak with less fat.

Arm Roast

Ranch Steaks

80/20 Ground Beef

Brisket*

The Trimmed Flat Brisket is a good smoking brisket (the courser muscle is removed).

Half Brisket

80/20 Ground Beef

Rib*

If the age of your animal exceeds 30 Months of age based on teeth dentition during slaughter your rib cuts will automatically be boneless.

Rib Roast

Bone-in Ribeye Steaks

Boneless Ribeye Steaks

80/20 Ground Beef (ARE YOU SURE?)

Plate*

Skirt Steak

80/20 Ground Beef

TIP:

Skirt steak is a relatively tough, lean cut with an intense, beefy flavor.

HOW TO COOK:

We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.

Short Ribs*

Short Ribs

80/20 Ground Beef

Short-Loin*

If the animal we harvested was over 30 months of age, this option must default to boneless New York Steaks and Boneless Tenderloin Filets

Bone-In New York Steaks and Boneless Tenderloin Filets

Boneless New York Steaks and Boneless Tenderloin Filets

80/20 Ground Beef

Flank Steak*

Half Flank Steak

80/20 Ground Beef

TIP:

Flank steak is a relatively tough, lean cut with an intense, beefy flavor.

HOW TO COOK:

We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.

Sirloin*

Our sirloin steaks are cut smaller, similar to a restaurant sirloin (approximately 3" by 4-5"). Baseball sirloins are cut approximately 2.5" by 2.5" to create a baseball look, these are popular at steakhouses.

Sirloin Steak

80/20 Ground Beef

Coulotte*

The Coulotte and the Tri-Tip are smaller roasts, there are only one of each in a half of beef. Therefore we will randomly place one or the other in each quarter. The Coulotte is a famous Brazilian cut, known as Picanha. It is a great smoking roast that is similar to a Tri-Tip roast and is a 4-6 hour cook time (vs. 12 hours with a Brisket). The Tri-Tip is a great smoking roast that has a 4-6 hour cook.

Coulette (Picanha) Roast or Tri-Tip Roast

80/20 Ground Beef

Butt Tenderloin*

*If you chose the whole tenderloin in the short-loin section, this question is not applicable

Tenderloin Filets

80/20 Ground Beef

Top Round*

Roast (London Broil)

Steaks

Steaks Tenderized (Cube Steak)

80/20 Ground Beef

Bottom Round*

Roast (Rump Roast)

Steaks

Steaks Tenderized (Cube Steak)

80/20 Ground Beef

Eye of Round*

Roast

80/20 Ground Beef

Sirloin Tip*

Roast

80/20 Ground Beef

Due to our packaging line, all ground beef will be packaged in 1 lb. packages.*

1 lb.

TIP:

While the pounds of ground beef and stew meat per size of beef varies, we need to know how much beef you want to thaw at one time.

Stew Meat*

Stew Meat will be packaged in 1 lb. packages.

Stew Meat

80/20 Ground Beef

Stew Meat lbs*

How many total pounds of Stew Meat would you like? The Butcher recommends 4 lbs. of stew meat

Organs*

Heart

Liver

Kidney

Tongue

Oxtail

None

Bones*

In animals over 30 months the neck bones will be discarded

Dog Bones

Marrow Bones

Soup Bones

Neck Bones

None

Beef Fat*

please note that if the animal was lean, there is a possibility you will not receive any extra fat.

Yes

No

Do you have any special requests or notes for your order?

Are you coordinating with someone to pick up your beef at the same time? If so, please give us their full name.

If you and a neighbor or friend would like to coordinate pickup up your beef on the same date, please include their full name so we can keep your orders together.

Were you referred to Christensen Ranch by anyone? If so, please give us their full name so we can thank them.

We love when our customers refer their friends and family! To show our gratitude, we offer a $15 discount for each new customer you send our way.

price

Total

Phone

This field is for validation purposes and should be left unchanged.

Δ

July 2023: 307 Meat Company quantity

Add To Cart

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September 2023: 307 Meat Company

Your Butcher for This Harvest
307 Meat Company
3745 Cherrywood East Loop
Laramie, WY 82070

All your cuts of beef will be vacuumed sealed to keep your beef fresh for a minimum of one year.

Our Fall harvest is taken to the butcher from mid-August to early September where it dry ages for 14 days. Pick-up dates are assigned in September. You will be assigned a pick-up date based on the day you place your order. Because our harvests sell out quickly, we recommend reserving your beef early.

September 2023: 307 Meat Company

$200.00

"*" indicates required fields

Chuck Eye*

(The Chuck Eye Steak is commonly referred to as the "Poor Man's Ribeye." you may pick a maximum of 2 options )

Roast

80/20 Ground Beef

Blade*

Flat Iron steaks are tender and a favorite of steakhouses.

Flat Iron Steaks

80/20 Ground Beef

Arm*

Ranch Steaks eat similar to a sirloin steak with less fat.

Arm Roast

Ranch Steaks

80/20 Ground Beef

Brisket*

The Trimmed Flat Brisket is a good smoking brisket (the courser muscle is removed).

Half Brisket

80/20 Ground Beef

Rib*

If the age of your animal exceeds 30 Months of age based on teeth dentition during slaughter your rib cuts will automatically be boneless.

Rib Roast

Bone-in Ribeye Steaks

Boneless Ribeye Steaks

80/20 Ground Beef (ARE YOU SURE?)

Plate*

Skirt Steak

80/20 Ground Beef

TIP:

Skirt steak is a relatively tough, lean cut with an intense, beefy flavor.

HOW TO COOK:

We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.

Short Ribs*

Short Ribs

80/20 Ground Beef

Short-Loin*

If the animal we harvested was over 30 months of age, this option must default to boneless New York Steaks and Boneless Tenderloin Filets

Bone-In New York Steaks and Boneless Tenderloin Filets

Boneless New York Steaks and Boneless Tenderloin Filets

80/20 Ground Beef

Flank Steak*

Half Flank Steak

80/20 Ground Beef

TIP:

Flank steak is a relatively tough, lean cut with an intense, beefy flavor.

HOW TO COOK:

We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.

Sirloin*

Our sirloin steaks are cut smaller, similar to a restaurant sirloin (approximately 3" by 4-5"). Baseball sirloins are cut approximately 2.5" by 2.5" to create a baseball look, these are popular at steakhouses.

Sirloin Steak

80/20 Ground Beef

Coulotte*

The Coulotte and the Tri-Tip are smaller roasts, there are only one of each in a half of beef. Therefore we will randomly place one or the other in each quarter. The Coulotte is a famous Brazilian cut, known as Picanha. It is a great smoking roast that is similar to a Tri-Tip roast and is a 4-6 hour cook time (vs. 12 hours with a Brisket). The Tri-Tip is a great smoking roast that has a 4-6 hour cook.

Coulette (Picanha) Roast or Tri-Tip Roast

80/20 Ground Beef

Butt Tenderloin*

*If you chose the whole tenderloin in the short-loin section, this question is not applicable

Tenderloin Filets

80/20 Ground Beef

Top Round*

Roast (London Broil)

Steaks

Steaks Tenderized (Cube Steak)

80/20 Ground Beef

Bottom Round*

Roast (Rump Roast)

Steaks

Steaks Tenderized (Cube Steak)

80/20 Ground Beef

Eye of Round*

Roast

80/20 Ground Beef

Sirloin Tip*

Roast

80/20 Ground Beef

Due to our packaging line, all ground beef will be packaged in 1 lb. packages.*

1 lb.

TIP:

While the pounds of ground beef and stew meat per size of beef varies, we need to know how much beef you want to thaw at one time.

Stew Meat*

Stew Meat will be packaged in 1 lb. packages.

Stew Meat

80/20 Ground Beef

Stew Meat lbs*

How many total pounds of Stew Meat would you like? The Butcher recommends 4 lbs. of stew meat

Organs*

Heart

Liver

Kidney

Tongue

Oxtail

None

Bones*

In animals over 30 months the neck bones will be discarded

Dog Bones

Marrow Bones

Soup Bones

Neck Bones

None

Beef Fat*

please note that if the animal was lean, there is a possibility you will not receive any extra fat.

Yes

No

Do you have any special requests or notes for your order?

Are you coordinating with someone to pick up your beef at the same time? If so, please give us their full name.

If you and a neighbor or friend would like to coordinate pickup up your beef on the same date, please include their full name so we can keep your orders together.

Were you referred to Christensen Ranch by anyone? If so, please give us their full name so we can thank them.

We love when our customers refer their friends and family! To show our gratitude, we offer a $15 discount for each new customer you send our way.

price

Total

Phone

This field is for validation purposes and should be left unchanged.

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September 2023: 307 Meat Company quantity

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September – October 2023: Stagecoach

Your Butcher for This Harvest
Stagecoach Meat Company
600 W 3rd Avenue
Wiggins, CO 80654

All your cuts will be wrapped in plastic and butcher paper to keep your beef fresh for a minimum of one year.

Stagecoach Meat Company requires each Quarter Beef order to match with another (identical cuts selected per order) as they process the animal in halves to keep processing fees as low as possible. We do everything possible to match your Quarter Beef order with another customer’s Quarter Beef order so you get the exact cuts you want but some variance may occur.

Our Fall harvest is taken to the butcher from mid-August to early October where it dry ages for 14 days. Pick-up dates are assigned from September to October . You will be assigned a pick-up date based on the day you place your order. Because our harvests sell out quickly, we recommend reserving your beef early. If you need to pick up your beef in one month or the other, please let us know in the Additional Information Notes section. We make every attempt to honor your selected pick-up month but it is not guaranteed.

September – October 2023: Stagecoach

$200.00

• Steaks

  You will be given the maximum number of steaks for each option. If you prefer not to add steaks, these cuts will be added to your ground beef with two exceptions - we require you to select Rib Eye Steak, Rib Steak or Prime Rib Roast and either T-Bone Steak or NY Strip & Filet Mignon Steaks as these are prime cuts of beef.
• Number of Steaks per Freezer-Wrapped Package*
  Let us know how many steaks you’d like to thaw for each meal.
  • 2
  • 3
  • 4
  While the number of steaks per size of beef varies, we need to know how many steaks you want to thaw at one time.
  If you typically cook 4 steaks at dinner, choose “4” from the options; if you only want to thaw 2 steaks, choose “2”.
• Steak Thickness (typical thickness is 1" - 1 1/4")*
  While we recommend choosing a 1” or 1 ¼” thick steak, we offer five different thicknesses to fit your cooking preferences.
  • 3/4"
  • 1"
  • 1 1/4"
  • 1 1/2"
  • 1 3/4"
  When you choose the thickness of your steaks, this thickness is applied to all steak cuts that you select.

• Roasts

  Please select the roast size that best fits the size of your family and your cooking preferences. Our 1 ½-3lb roasts are ideal for small families or those who prefer few leftovers. For larger families or those who enjoy leftover roast, we recommend choosing the 3 ½ -5lb roast option. If you prefer not to add roasts, these cuts will be added to your ground beef.
• Roast Size*
  • 2 1/2 - 3lbs. (for few leftovers or small family)
  • 3 1/2 - 5lbs. (for leftovers or large family)

• Ground Beef and Stew Meat

  The amount of ground beef and stew meat you receive varies based on the size of beef you order and whether or not you choose to receive all of your steaks and/or roasts; any cuts you do not select will be added to your ground beef and stew meat. You may choose to have 15lbs or more of your ground beef processed into patties.

  TIP:

  Quarter Beef: Typically, you will receive 30lbs of 90% lean ground beef and 3-4 packages of stew meat. Half Beef: Typically, you will receive 65lbs of 90% lean ground beef and 6-8 packages of stew meat. Whole Beef: Typically, you will receive 130lbs of 90% lean ground beef and 12 – 16 packages of stew meat.
• Pounds of Beef per Freezer-Wrapped Package*
  Let us know how many pounds of ground beef and stew meat you’d like to thaw for each meal.
  • 1 lb.
  • 1 1/2 lbs.
  • 2 lbs.

  TIP:

  While the pounds of ground beef and stew meat per size of beef varies, we need to know how much beef you want to thaw at one time.

• Custom Cuts

  Select one option in each section if you are ordering a Quarter or Half beef. You may select all steak, roast, and other cuts if ordering a Whole Beef.
• Rib / Rib Eye Steak & Prime Rib Roast*
  (You Must Choose One Option)
  • Rib / Rib Eye Steak
  • Prime Rib Roast (approx. 7 - 8 lbs)
• Prime Rib Roast
  • Rib Roast (with bone)
  • Prime Rib Roast (no bone)

  TIP

  If you would like to order a Prime Rib Roast, you can do so in the Roasts section of this form.

  HOW TO COOK

  Ribeye’s can be melt-in-your-mouth tender and offer a rich, beefy flavor complimented by the generous marbling throughout the steak.
  We recommend grilling Rib Eye steaks for optimum flavor.
• Rib / Rib Eye Steak
  • Rib Eye Steaks (no bone)
  • Rib Steaks (with bone)

  TIP

  If you would like to order a Prime Rib Roast, you can do so in the Roasts section of this form.

  HOW TO COOK

  Ribeye’s can be melt-in-your-mouth tender and offer a rich, beefy flavor complimented by the generous marbling throughout the steak.
  We recommend grilling Rib Eye steaks for optimum flavor.
• Chuck Roast*
  • Chuck Roast
  • Chuck Roast & Flatiron Steak
  • No Chuck Roast OR Flatiron Steak; Add to Ground Beef
• Swiss Steaks & Arm Roast*
  • Swiss Steaks
  • Arm Roast
  • No Swiss Steak OR Arm Roast; Add to Ground Beef
• Sirloin Tip Steak & Roast*
  • Sirloin Tip Steak
  • Sirloin Tip Roast
  • No Sirloin Tip Steak OR Roast; Add to Ground Beef
• Sirloin/Club*
  • Sirloin Steaks (dinner plate size)
  • Club Steaks (same cut, smaller portion, no bone)
  • No Sirloin or Club steaks; Add to Ground Beef

  HOW TO COOK:

  Ideal for grilling, Sirloin Steaks offer lean, moderately tender, flavorful beef with no bones and little fat.
• T-Bone & Porterhouse OR NY Strip & Filet Mignon*
  (You Must Choose One Option)
  • T-Bone & Porterhouse Steak
  • NY Strip & Filet Mignon

  TIP:

  You can order either the T-Bone steak or the NY Strip & Filet Mignon combination.

  HOW TO COOK:

  T-Bone steaks offer two times the steak in one mouthwatering cut. The strip and the tenderloin, both lean, well-marbled cuts of beef, are connected by the telltale t-shaped bone. This hearty steak is hard to resist when grilled. If you choose the NY Strip & Filet Mignon combination, you’ll enjoy two of the most tender cuts of beef. The NY Strip is a steakhouse classic is known for its unmistakable marbling and flavor while the Filet Mignon offers succulent flavor. We recommend grilling, broiling, or braising both cuts for optimum flavor.
• Flank*
  • Flank Steaks (similar to Round Steak)
  • No Flank Steak; Add to Ground Beef

  TIP:

  Flank steak is a relatively tough, lean cut with an intense, beefy flavor.

  HOW TO COOK:

  We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.
• Skirt Steak*
  • Skirt Steak
  • Sliced Fajita/Carne Asada Meat (*Adds $10 to the processing fee.)
  • No Skirt Steak; Add to Ground Beef

  TIP:

  Skirt steak is a relatively tough, lean cut with an intense, beefy flavor.

  HOW TO COOK:

  We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.

• Round/Cube*
  * Adds small increase to processing fee
  • Round Steaks (plain)
  • Round Steaks (tenderized*)
  • Cube Steak (same cut, smaller portion, tenderized*)
  • No Round/Cube Steak; Add to Ground Beef

  TIP:

  Cube steaks are tenderized Round Steaks most often used for Chicken Fried Steaks

  HOW TO COOK:

  Round Steak, also known as London Broil or Top Round Steak, is a lean, tougher meat best-suited for marinade. Cube Steaks can be breaded and pan-fried or broiled.
• Rump Roast*
  • Rump Roast
  • No Rump Roast; Add to Ground Beef
• Pikes Peak Roast*
  • Pikes Peak Roast
  • No Pikes Peak Roast; Add to Ground Beef
• Ground Beef Patties (minimum of 15 lbs)*
  A minimum of 15 pounds of ground beef is needed for Ground Beef Patties. Patties come 4/package. *Adds small increase to processing fee
  • 15 Pounds of Patties
  • All Gound beef into patties
  • Half Gound beef into patties
  • No Gound beef patties

  TIP:

  If you would like patties, we require a minimum of 15lbs of ground beef. Patties come four to a package. If you have ordered a Quarter Beef, 15lbs of ground beef equals at least half of your total ground beef. There is an additional processing fee for patties; we will note this on your invoice.
• Ground Beef Patty Size
  Let us know how many pounds of ground beef you want per patty.
  • 1/4 lb
  • 1/3 lb
  • 1/2 lb

• Other Cuts

  We offer other cuts of beef outside of steaks, roasts, ground beef, and stew meat. You can select all cuts in this section or leave blank.
• Please select those you want
  • Short Ribs (great for BBQ or crock-pot)
  • Brisket
  • Stew Meat
  • Soup Bones
• Please select those you want
  • Short Ribs (great for BBQ or crock-pot)
  • Brisket
  • Stew Meat
  • Soup Bones
  • Back Ribs

• Organ Cuts

  Organ meats may not always be available for your animal but the butcher will honor your organ meat request when possible. If you prefer not to receive any organ cuts, please leave all options unchecked.
• Please select those you want
  *Cheek Meat adds a small increase to processing fee and is not always available.
  • Heart
  • Liver
  • Tongue
  • Ox Tail
  • Kidney
  • Sweet Bread
  • Cheek Meat*
• Please select how you want your Liver
  • Whole
  • Sliced

• Additional Information

• Do you have any special requests or notes for your order?
• Are you coordinating with someone to pick up your beef at the same time? If so, please give us their full name.
  If you and a neighbor or friend would like to coordinate pickup up your beef on the same date, please include their full name so we can keep your orders together.
• Were you referred to Christensen Ranch by anyone? If so, please give us their full name so we can thank them.
  We love when our customers refer their friends and family! To show our gratitude, we offer a $15 discount for each new customer you send our way.
• price
• Total
  $0.00
• Phone
  This field is for validation purposes and should be left unchanged.

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September - October 2023: Stagecoach quantity

Add To Cart

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