Custom Cutting is available for customers ordering a Whole beeve or a Side. Custom cutting enables our customers to select among several options for how a side of beef can be dressed out. While our standard cuts represent our typical customer preference, our abattoir is happy to accommodate special requests. Customers who have ordered standard cuts in smaller quantities from us in the past often come back and try custom cutting with the larger quantities. Key cutting options include:

  • Packaging: We can wrap your beef cuts in vacuum packaging or on freezer paper. Our standard is vacuum pack. We can wrap your hamburger in roll packages (1 lb or 2 lb) or in Vacuum Packages (1 lb, 2 lb, or 5 lb.) We also offer pre-made ¼ lb patties packed 4 to a vacuum pack.
  • Steak Thickness: Our standard is 1.25", which ensures customers do not overcook our beef. However, some customers prefer a thicker steak served rare.
  • Roast Size: Our standard is 3 lbs but ranges from 2.5 lbs to 5 lbs. Some of our customers specify larger roasts when ordering custom cutting.
  • General Carcass Use: We typically de-bone the following cuts and often grind them into hamburger (Ground Beef) in our standard cutting; Short Ribs, Brisket, Stew Meat, and Flank Steak. Many of our customers who request custom cutting do so to receive these cuts and less total hamburger.
  • Front Quarter - Rib Section: Our standard is to cut a combination of Rib Steaks (bone-in) and Delmonico's (boneless Rib Eye.) Custom cutting offers the ability to have a mix of Rib Roasts and Rib Steaks.
  • Front Quarter - Chuck Section: We typically cut more Chuck Roasts in the winter months and more Chuck Steaks and Flat Iron Steaks in the summer months. Our standard Chuck Roast is boneless, rolled, and tied. Our standard Chuck Steak is a boneless strip. Typically, the Clod (neck) is processed into Ground Beef (hamburger.) During the peak summer grilling season, we also offer some Ground Chuck for extra flavorful hamburgers. Custom cutting allows customers the option of bone-in cuts and to change the ratio of Roasts to Steaks.
  • Hind Quarter - Loin: Our standard cut is a mixture of boneless Filet Mignons (tenderloin), New York Strip Steaks (strip loin), and Top Sirloin Steaks (sirloin without the tenderloin) packaged individually. We also provide a mixture of bone-in loin steaks packaged individually, including; T-Bone, Porterhouse, and Sirloin Steaks. Custom Cutting enables customers to specify bone-in vs. boneless and to specify steaks vs. roasts (eg. whole tenderloin.)
  • Hind Quarter - Round: Our standard cut favors the Eye Round, Top Round, and Sirloin Tip Steaks with the Bottom Round cut into Cube Steaks or Ground Round. Custom cutting enables customers to substitute Roasts for all these cuts and/or to grind some or all of the Round into Ground Round.

You can either email us at or call us at (540) 948-5574 if you would like to discuss the potential of custom cutting a Whole beeve or a Side. If you are comfortable with the options and would like to order directly, please download the Custom Cutting Instructions, fill it out and fax it to (253) 550-0632.