We'd appreciate some feedback for a new idea

[wash11]

We are considering adding an option for beef ¼’s that is mainly the premium steaks that currently come with, and ground beef (including separate ground chuck). This would not replace Amy’s super popular standard cut, it would just give another option for those that don't care for roasts, ribs and other time-consuming cuts. This cut could be done on a ½ or whole steer as well.

Empty nesters, families on the go, or folks that just like steaks over anything else…. We think this might be well received but would love some feedback.

Pricing would stay the same. We’re currently at $1550 on a ¼ which includes home delivery to many areas (Thankfully, the forecasts of much higher pricing by late summer haven’t materialized)

Steaks as follows:

Bone in ribeye

Bone in New York

Tenderloin

Petite Filet

Delmonaco

Flat Iron

Flank steak

Skirt steak

Flap steak

Top sirloin

Sirloin tip steaks

Tri-tip

Brisket



Chuck would be ground and packaged separately for amazing burgers.

Rounds, short ribs, shanks, neck bones, rib roasts, and stew meat would all be boned out and added to the ground mix.



Overall package weight on your ¼ won’t drop much, only the amount that we pull out bone-wise.



If the demand is there, we are ready to change up our program to offer this year-round but need to hear your thoughts. Is this something that would fit your life better?

 

[EmpirE231]

I think something like you mentioned would be cool. Last time around when we loaded the freezer up with a cow, there were all sorts of cuts / stew meats that we didn't know what to do with. We mostly want the steaks, tri tips and ground beef.

what does something like you mentioned above run when you're looking at average price per lb?

 

[Rayson1971]

Don't have much feed back but I would do that cuz I'm a big fan of roasts

 

[n2otoofast4u]

This is how I have my beef cut. We keep the good stuff, and grind all the rest. It makes FANTASTIC burger!

 

[Gramps]

Looks like a great idea to me but...................can you tell us what some of those steaks are? Flap steak? Flat Iron? Delmonaco?

 

[wash11]

I think something like you mentioned would be cool. Last time around when we loaded the freezer up with a cow, there were all sorts of cuts / stew meats that we didn't know what to do with. We mostly want the steaks, tri tips and ground beef.

what does something like you mentioned above run when you're looking at average price per lb?

Current pricing averages $11.50-$12lb but that has Havasu delivery built into it- 400 mile round trip for us. Add $75 for socal delivery

 

[rivermobster]

Current pricing averages $11.50-$12lb but that has Havasu delivery built into it- 400 mile round trip for us. Add $75 for socal delivery

So you Are gonna do SoCal??

 

[ChumpChange]

So you Are gonna do SoCal??

Yes. He’ll be here on August 17th. If you’re in, I’ll see you at the meeting spot.

I guess my feedback was positive since I took a 1/4. lol

 

[J DUNN]

This cut package looks familiar!

 

[79 HUSTLER]

Yes, definitely the route I’d go as I prefer steaks!!!

 

[DLow]

I’d definitely be interested in doing a 1/4 or maybe 1/2 set up like that. We don’t do a lot of stew meats, roasts, or ribs, so it makes it a little cost prohibitive. But, if those are useable as ground meats, which we use a ton of, it would make a huge difference.

 

[wash11]

So you Are gonna do SoCal??

Joe, I've been sneaking into SoCal almost monthly for a couple years now. We've got a whole socal farm family . They text orders and we meet once we have a full load.

 

[D19]

I like the idea. Will this option be available for the August delivery?

 

[boatnam2]

Joe, I've been sneaking into SoCal almost monthly for a couple years now. We've got a whole socal farm family . They text orders and we meet once we have a full load.

Is this what I'm getting Joel?

 

[wash11]

Is this what I'm getting Joel?

Eddie wanted shanks with his so I've got you on Amy's cut. You're still getting all these steaks, plus ribs and some roasts and not as much ground.

 

[callbob]

how about Co. 4 corners area? J/K Don't have the space for it now with the casita and Moho.

 

[King295]

@wash11 I would love this option going forward. I burn through the steaks first and then end up forcing myself (or my wife) to find ways to use the other cuts or I end up giving them away to neighbors.

I'm not ready for another 1/4 yet but when I do, I hope this is an option. I'd bet I'd end up ordering more frequently on this program as well.

 

[EmpirE231]

Current pricing averages $11.50-$12lb but that has Havasu delivery built into it- 400 mile round trip for us. Add $75 for socal delivery

This sounds like something I’d be in for. Will it be available in the upcoming socal delivery?

 

[Gramps]

how much cubic feet would this take in a freezer?

 

[hallett21]

We are considering adding an option for beef ¼’s that is mainly the premium steaks that currently come with, and ground beef (including separate ground chuck). This would not replace Amy’s super popular standard cut, it would just give another option for those that don't care for roasts, ribs and other time-consuming cuts. This cut could be done on a ½ or whole steer as well.

Empty nesters, families on the go, or folks that just like steaks over anything else…. We think this might be well received but would love some feedback.

Pricing would stay the same. We’re currently at $1550 on a ¼ which includes home delivery to many areas (Thankfully, the forecasts of much higher pricing by late summer haven’t materialized)

Steaks as follows:

Bone in ribeye

Bone in New York

Tenderloin

Petite Filet

Delmonaco

Flat Iron

Flank steak

Skirt steak

Flap steak

Top sirloin

Sirloin tip steaks

Tri-tip

Brisket



Chuck would be ground and packaged separately for amazing burgers.

Rounds, short ribs, shanks, neck bones, rib roasts, and stew meat would all be boned out and added to the ground mix.



Overall package weight on your ¼ won’t drop much, only the amount that we pull out bone-wise.



If the demand is there, we are ready to change up our program to offer this year-round but need to hear your thoughts. Is this something that would fit your life better?

I’d be all over this

 

[TimeBandit]

I need a sampler package on your next delivery to SoCal.

 

[BHC Vic]

Honestly I was getting ready to start looking for an order and this would be something that really works well for us

 

[brianwhiteboy]

I switched my regular 1/4 cut to this steak & ground cut option once I got his email the other week. It’s exactly what we were looking for.

See ya on Aug. 17th!

 

[BHC Vic]

I switched my regular 1/4 cut to this steak & ground cut option once I got his email the other week. It’s exactly what we were looking for.

See ya on Aug. 17th!

Whats the price on the 1/4 I need to order this

 

[JFMFG]

Whats the price on the 1/4 I need to order this

I think $1550.00 plus 75 delivery. I’m sure Joel will chime in. Best meat you can get is from Joel and Amy.

 

[BHC Vic]

Oh and oddly enough when I got home from baseball last night my wife had stolen my shirt. It’s my favorite shirt to carry because it’s tight at the arms but long enough to cover my .45

 

[BHC Vic]

I think $1550.00 plus 75 delivery. I’m sure Joel will chime in. Best meat you can get is from Joel and Amy.

Ok I’m in I’ll email him tomorrow to see if I can get in the list

 

[brianwhiteboy]

Ok I’m in I’ll email him tomorrow to see if I can get in the list

JFMFG is spot on…$1550 +$75 delivery. I’m actually buying a 1/2 now and splitting it with my boss. Give Joel a call and he’ll take care of ya

 

[DMF]

This new plan would be a perfect for us!.is there still room on the August 17th run to SoCal? If not, when would be the next delivery?

 

[rivermobster]

how much cubic feet would this take in a freezer?

That was gonna be my next question!

 

[boatnam2]

Eddie wanted shanks with his so I've got you on Amy's cut. You're still getting all these steaks, plus ribs and some roasts and not as much ground.

Can't wait! freezer is empty and last time I checked, staters doesn't have cows out back.

 

[Roosky01]

I’m kinda confused? What do you do with the roast meat then? You are offering the same pounds of meat in steaks for the same price?

Please forgive me if this has been explained and my reading comprehension is non existent at the moment?

 

[79 HUSTLER]

I’m kinda confused? What do you do with the roast meat then? You are offering the same pounds of meat in steaks for the same price?

Please forgive me if this has been explained and my reading comprehension is non existent at the moment?

Ground.

 

[wash11]

I’m kinda confused? What do you do with the roast meat then? You are offering the same pounds of meat in steaks for the same price?

Please forgive me if this has been explained and my reading comprehension is non existent at the moment?

It’s all the same premium steaks we offered before. The difference is all the rounds, roasts, ribs, shanks, neck bones etc are done as ground with the chuck being ground on its own for burgers. Should be close to the same package weight these guys have gotten for years, minus bone weight.
We’ve had a lot of customers order 1/2 beefs like this as a custom cut the last couple of years as it fits their lifestyle better. Now we’re making it available as a 1/4 option as a standard cut.
To be clear, I have not found the missing secret to making my steers kick out more ribeyes and New Yorks. But we are onto something regarding a better overall beef experience for our customers.

 

[Roosky01]

Gotcha. I have done my half’s this way in the past. It is definitely a shit pile of burger you end up with though!

I kinda do a modified version of this now and keep the brisket, and a few chuck roasts and the rest is burger. I give away at least 50lbs of burger each year to my less fortunate grocery store patron neighbors. I would hope they would at least surround my freezer when the SHTF…

 

[Spitfire]

Current pricing averages $11.50-$12lb but that has Havasu delivery built into it- 400 mile round trip for us. Add $75 for socal delivery

Man. Need to find something comparable in NC! Jealous of all you that have this offered . One of the best threads ever is your story. Thank you.

 

[wash11]

how much cubic feet would this take in a freezer?

Typically I want people to have 7cu ft for one of our 1/4’s as they tend to run large as we don’t strip cuts out for individual sale. Steaks and ground beef only stack so stinkin’ neat compared to odd size roasts and London broils that I think 6cu ft will be very comfortable.

 

[wash11]

Gotcha. I have done my half’s this way in the past. It is definitely a shit pile of burger you end up with though!

I kinda do a modified version of this now and keep the brisket, and a few chuck roasts and the rest is burger. I give away at least 50lbs of burger each year to my less fortunate grocery store patron neighbors. I would hope they would at least surround my freezer when the SHTF…

These guys eat so much burger that we have to keep it in stock as an add on or to sell separately. It’s not uncommon for a RDP family to pick up 40lbs of ground mid way through eating their 1/4 beef just to extend it. I think this will be much more user friendly for as many as half our current customers.

 

[Ace in the Hole]

We are considering adding an option for beef ¼’s that is mainly the premium steaks that currently come with, and ground beef (including separate ground chuck). This would not replace Amy’s super popular standard cut, it would just give another option for those that don't care for roasts, ribs and other time-consuming cuts. This cut could be done on a ½ or whole steer as well.

Empty nesters, families on the go, or folks that just like steaks over anything else…. We think this might be well received but would love some feedback.

Pricing would stay the same. We’re currently at $1550 on a ¼ which includes home delivery to many areas (Thankfully, the forecasts of much higher pricing by late summer haven’t materialized)

Steaks as follows:

Bone in ribeye

Bone in New York

Tenderloin

Petite Filet

Delmonaco

Flat Iron

Flank steak

Skirt steak

Flap steak

Top sirloin

Sirloin tip steaks

Tri-tip

Brisket



Chuck would be ground and packaged separately for amazing burgers.

Rounds, short ribs, shanks, neck bones, rib roasts, and stew meat would all be boned out and added to the ground mix.



Overall package weight on your ¼ won’t drop much, only the amount that we pull out bone-wise.



If the demand is there, we are ready to change up our program to offer this year-round but need to hear your thoughts. Is this something that would fit your life better?

Joel I got your email I just haven't responded yet (busy day). Is this similar to what you did on ours this year? That a solid cut list and I think it would be popular. - the other Joel lol

 

[wash11]

Joel I got your email I just haven't responded yet (busy day). Is this similar to what you did on ours this year? That a solid cut list and I think it would be popular. - the other Joel lol

Each year you have been inching closer towards this new cut. You still like your 7 bone chuck roasts and I believe Becky likes the cross rib and bottom round roasts for winter. You always spend a few bucks extra for 1lb ground beef packages and tomahawks. As much beef as your family goes through it might be a good idea to alternate. Get your custom 1/2 in the fall then do one of these steak/ground 1/4’s early summer.

 

[tostark]

Would you do something like this for the box? That was more the right size for us

 

[Instigator]

We are considering adding an option for beef ¼’s that is mainly the premium steaks that currently come with, and ground beef (including separate ground chuck). This would not replace Amy’s super popular standard cut, it would just give another option for those that don't care for roasts, ribs and other time-consuming cuts. This cut could be done on a ½ or whole steer as well.

Empty nesters, families on the go, or folks that just like steaks over anything else…. We think this might be well received but would love some feedback.

Pricing would stay the same. We’re currently at $1550 on a ¼ which includes home delivery to many areas (Thankfully, the forecasts of much higher pricing by late summer haven’t materialized)

Steaks as follows:

Bone in ribeye

Bone in New York

Tenderloin

Petite Filet

Delmonaco

Flat Iron

Flank steak

Skirt steak

Flap steak

Top sirloin

Sirloin tip steaks

Tri-tip

Brisket



Chuck would be ground and packaged separately for amazing burgers.

Rounds, short ribs, shanks, neck bones, rib roasts, and stew meat would all be boned out and added to the ground mix.



Overall package weight on your ¼ won’t drop much, only the amount that we pull out bone-wise.



If the demand is there, we are ready to change up our program to offer this year-round but need to hear your thoughts. Is this something that would fit your life better?

I think this is perfect for most people.
Call it the Steak and Ground package.

 

[ChumpChange]

Oh and oddly enough when I got home from baseball last night my wife had stolen my shirt. It’s my favorite shirt to carry because it’s tight at the arms but long enough to cover my .45 View attachment 1410782

There’s swag?

 

[BHC Vic]

There’s swag?

Uh oh

 

[Racey]

I love the idea as an option

Also for those who don't know what to do with the stew cuts, Google "Mississippi Pot Roast", it's a game changer. It's great over mashed potatoes, or made into sandwiches kinda like italian beef.

Also real Texas chili con carne.

Real Texas Chili Con Carne

Real texas chili, no beans allowed. Chili really only has 3 main ingredients Meat, Chilis, Onions. Peppers, i like a mix of dried peppers and fresh peppers, this is where you will decide your initial spice level, if you don't like spicy, use more or all bell peppers, if you like it spicier you...

www.riverdavesplace.com

 

[Tooms22]

There’s swag?

PM @460 2.0 for your Fort Rock Farms swag

Joel, I replied to your email. The steak and ground would work better for us

 

[Socalx09]

This would split us. Robert loves this idea, but I love the roasts and stews. We have a commercial meat grinder that we use when we run out of ground beef to make some more from cuts we don’t use as often. But, it is not the same as the ground beef, too lean.

 

[Activated]

The steak and the ground sounds like a great option. We eat more steak than any other red meat.

On the flip side, we have tried a number of new recipe’s when we have a cut we don’t know what to do with.

My wife used a brisket for tacos. Once I got over the shock of a brisket for tacos and ate them, we now occasionally use brisket for tacos. They were awesome.

 

[EmpirE231]

Looking forward to trying our this new cut and some quality meats

 

[Socalx09]

Uh oh

Look what you started! We got some shirts a few years ago