Learn how to butcher a side of beef, side-by-side with a chef/butcher. Typical cuts include: Filets (4-6), Ribeyes (7-8), Sirloin (4), Skirt (2), Round (8), as well as Chuck, Sirloin Tip and Rump Roasts, also Stew Meat, Short Ribs, Hamburger (over 60 lbs.) and Bones/Marrow. Individual cuts and quantities may vary depending on the beef side.
*Please allow 3-6 weeks for ordering, and having a lot of freezer space is strongly suggested, considering there will be at least 140 lbs. of meat afterward.