Flat Iron steaks are tender and a favorite of steakhouses.

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

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

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

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

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.

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.

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

Stew Meat will be packaged in 1 lb. packages.

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