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Taking orders for ¼’s, custom cut ½’s and whole steers for November and December deliveries. January and most of February are already sold out to our regulars that restock at the beginning of every year so if you skip now, it'll be March before I have beef available for you.
$1550 per ¼ with delivery options to Lake Havasu, Bullhead/Kingman, Prescott, Phoenix, Vegas, and Southern California.
Call or text Joel at 928-486-4043 with questions or to order.
Over the years we have had more requests for a 1/4 beef consisting of just the premium steaks with everything else done as ground beef. It's here!
On average it's 30% premium steaks, 20% ground chuck, and 50% ground beef. Here's the breakdown: Average package weight has been 121-131lbs. We lose 5-6lbs in bone weight, but you still get the same amount of calories/edible beef. This cut is great for the busy family or anyone who doesn’t like venturing too far past the grill on the patio. This new 1/4 needs only 6 cu feet of freezer space to be comfortable as the packaging is more uniform.
Steaks:
Bone in Ribeye Steaks
Bone in New York Steaks
Tenderloins
Petite Tender
Flank Steak (or Tri-Tip, each ¼ alternates these cuts)
Skirt Steak
Delmonico Steak
Flat Iron Steak
Sirloin Steaks
Sirloin Tip Steaks
Flap Steak
Brisket
Ground chuck:
Minus the premium steaks, the chuck is done as a dry-aged ground for over-the-top burgers.
All the other cuts such as roasts, short ribs, shanks, neck meat, and rounds are boned out for the ground beef.
Of course, we still have our traditional cut available for ¼’s as well. This has most of the premium steaks but also includes several roasts, short ribs, and cuts like neck meat and shanks.
On average it's 30% premium steaks, 35% roasts, ribs, and misc. cuts, and 35% ground beef. Here’s the breakdown of a more traditional ¼: Average package weight has been 125-135lbs. It's best to have 7 cu feet of freezer space to organize
Steaks:
Bone in Ribeye Steaks
Bone in New York Steaks
Tenderloins
Petite Tender
Flank Steak (or Tri-Tip, each ¼ alternates these cuts)
Skirt Steak
Delmonico Steak
Flat Iron Steak
Sirloin Steaks
Flap Steak
Tenderized Round Steak
Brisket
Roasts:
Cross-Rib roast
Chuck roast (boneless)
Sirloin Tip roast
Bottom Round roast
Miscellaneous cuts:
Lean-cut short ribs
Flankenstyle ribs
London Broil
Shanks
Neck meat
Stew meat
Cube steak
Suet (for making your tallow)
Typically, a week before delivery I will text you a list of Amy’s extras that will be available with your delivery. This might include, bacon, sausage, eggs, honey, and any other goodies she prepares.
Call or text Joel at 928-486-4043 with questions or to order.
$1550 per ¼ with delivery options to Lake Havasu, Bullhead/Kingman, Prescott, Phoenix, Vegas, and Southern California.
Call or text Joel at 928-486-4043 with questions or to order.
Over the years we have had more requests for a 1/4 beef consisting of just the premium steaks with everything else done as ground beef. It's here!
On average it's 30% premium steaks, 20% ground chuck, and 50% ground beef. Here's the breakdown: Average package weight has been 121-131lbs. We lose 5-6lbs in bone weight, but you still get the same amount of calories/edible beef. This cut is great for the busy family or anyone who doesn’t like venturing too far past the grill on the patio. This new 1/4 needs only 6 cu feet of freezer space to be comfortable as the packaging is more uniform.
Steaks:
Bone in Ribeye Steaks
Bone in New York Steaks
Tenderloins
Petite Tender
Flank Steak (or Tri-Tip, each ¼ alternates these cuts)
Skirt Steak
Delmonico Steak
Flat Iron Steak
Sirloin Steaks
Sirloin Tip Steaks
Flap Steak
Brisket
Ground chuck:
Minus the premium steaks, the chuck is done as a dry-aged ground for over-the-top burgers.
All the other cuts such as roasts, short ribs, shanks, neck meat, and rounds are boned out for the ground beef.
Of course, we still have our traditional cut available for ¼’s as well. This has most of the premium steaks but also includes several roasts, short ribs, and cuts like neck meat and shanks.
On average it's 30% premium steaks, 35% roasts, ribs, and misc. cuts, and 35% ground beef. Here’s the breakdown of a more traditional ¼: Average package weight has been 125-135lbs. It's best to have 7 cu feet of freezer space to organize
Steaks:
Bone in Ribeye Steaks
Bone in New York Steaks
Tenderloins
Petite Tender
Flank Steak (or Tri-Tip, each ¼ alternates these cuts)
Skirt Steak
Delmonico Steak
Flat Iron Steak
Sirloin Steaks
Flap Steak
Tenderized Round Steak
Brisket
Roasts:
Cross-Rib roast
Chuck roast (boneless)
Sirloin Tip roast
Bottom Round roast
Miscellaneous cuts:
Lean-cut short ribs
Flankenstyle ribs
London Broil
Shanks
Neck meat
Stew meat
Cube steak
Suet (for making your tallow)
Typically, a week before delivery I will text you a list of Amy’s extras that will be available with your delivery. This might include, bacon, sausage, eggs, honey, and any other goodies she prepares.
Call or text Joel at 928-486-4043 with questions or to order.
.
. Btw, the black pepper is even better than the applewood
