After your order is placed we'll reach out to you to get information such as desired thickness of steaks and any specialty cuts you may like. Another great option to go in with another family on this!
 
 
With a 1/2 Calf you are looking at Hanging Weight of 175-210 lbs of grass-fed beef.
 
Breakdown of Cuts.
1. Steaks 
- Ribeyes:cut  from the rib section, tender and well- marbled
- Strips/ Filets: cut from the loin , lean and tender 
- Sirloin: cut from the sirlion, leaner but still tender 
2. Roasts
- Chuck Roast: from the shoulder, great for slow cooking.
- Rump Roast: from the round , lean and best braised or roasted.
- Tri Tip- from the bottom of the sirlion, beefy  and flavorful great for         grilling or smoked. 
- Brisket: from the chest , ideal for slow cooking or smoked
3. Ground Beef:
A large portion of the animal can be ground, especailly trimmings from the less trender cuts like the chuck or round.  This is also an opition of 1/4 lb hamburger patties.
4. Ribs
- Short Ribs: from the plate and rib seciton, rich and flavorful
- Plate Ribs: from the rib section, great for smoking or slow cooking.
- Flank Ribs: cut across the bone fron short ribs, ideal for Korean BBQ
5. Other Cuts.
- Flank Steak/Bravette: from the belly, lean and flavorful 
- Skirt/Hanging Steak: from the plates, often use for Fajitas
- Round Steak/ Cutlets: from the hind legs, lean with less marbling often tenderize and fried of Fajitas.
6. Bones 
- Marrow bones: from the leg, filled with nutrient- rich marrow, ideal for bone broth.
- Meaty bones: bones withe significant amount of meat attached, making them great for both favor and texture in cooking. Traditional soup bone
- Osso Buco: a classic Italian dish made from the cross- cut shank, slow cooked with vegetables.
 
Each cut is vacuum- sealed, labeled for easy identifiaction and processed under USDA inspector onsite. USDA inspects for health, disease, and cancer.