Processing FAQs

Beef Processing

How much does a (insert portion of) beef weigh?

  • Whole beef will dress 720-810 pounds (#); Angus beef at 650-750#.
  • Half (or Side) of beef, 360-410#; Angus, 320-380#.
  • Split Half (quarter) of beef, 180-205#; Angus, 170-200#.
  • Front Quarter of beef, 170-200#; Angus, 150-180#.
  • Hind Quarter of beef, 180-210#; Angus, 160-200#.

What is a Split Half?

  • Choosing a Split Half allows you half of all the cuts available in both the Front and Hind Quarters of a beef.

What is in a Front Quarter?

  • Rib: Rib Steak, Rib Eye Steak, Prime Rib Roast, or Standing Rib Roast.
  • Blade Chuck: Chuck Roast or Chuck Steak.
  • Short Ribs.
  • Boiling Beef.
  • Arm Chuck: Arm Roast or Arm Steak.
  • Neck Bones.
  • Hamburger: Lean trimmings and any of the above items you do not want as cuts.

What is in a Hind Quarter?

  • Round: Round Steak or Cubed (tenderized) Round Steak.
  • Sirloin Tip: Sirloin Tip Steak or Sirloin Tip Roast.
  • Sirloin Steak.
  • T-Bone: T-Bone Steak, OR Beef Filet and Strip Steak.
  • Swiss Steak.
  • Rump Roast.
  • Hamburger: Lean trimmings and any of the above items you do not want as cuts.

How long does it take to order a Custom Processed Beef?

  • From your initial order to taking your cuts home, the process for beef is about 3-4 weeks.
  • This allows us time to order your live animal, meet our minimum hanging-time of two weeks, process your order, and freeze your cuts for storage.

Standard Beef cutting instructions:

  • Round: Steak, 3/4".
  • Sirloin Tip: Roast, 2-3#.
  • Sirloin: Steaks, 3/4".
  • T-Bone: Steaks, 3/4", 2 per pack.
  • Rib: Eyes, 3/4", 2 per.
  • Swiss: Steak, 1".
  • Chuck: Roasts, 2#-3#.
  • Arm: Roasts, 2#-3#.
  • Rump: Roasts, 2#-3#.
  • Boiling Beef: none.
  • Short Ribs: none.
  • Stewing Meat: none.
  • Cube steak: none.
  • Burger: 1# bulk.
  • Offals available upon request: Heart, Liver (unless rejected during slaughter), Tongue, Tail, Suet; Brains and Sweetbreads are very limited.

Pork (Hog) Processing

How much does a Hog weigh?

  • Whole hogs dress at 160-180#.
  • Half Hog, 80-90#.

How long does it take to get a whole or half hog?

  • Usually, 1-2 weeks.
  • Hogs are processed the day after slaughter, then anything you have smoked will be ready at the end of the following week.

Hog Cuts: (all items can be fresh or smoked)

  • Loins: Pork Chops, Rib-End Roast, Loin-End Roast, Tenderloin (Boneless Chops), Cubed (tenderized) Tenderloin, Boneless Loin Roast.
  • Shoulders:
    • Boston Butt: Pork Steak or Boston Butt Roast.
    • Picnic: Pork Steak or Picnic Roast.
  • Hams: Whole, Half, Ham Slice, Centerslice, Ham Butt-end Roast, Ham Shank-end Roast.
  • Sides: Whole or sliced.
  • Jowl: Whole or sliced.
  • Spare Ribs.
  • Neck Bones.
  • Sausage: Lean trimmings and any of the above items you do not want as cuts.
  • Lard with Cracklings.

Standard Hog cutting instructions:

  • Loins: Pork Chops, 3/4", 4 per pack.
  • Shoulders:
    • Boston Butt: Pork Steaks, 3/4", 2 per.
    • Picnic: Roast, 2-3#.
  • Hams: Smoked, whole.
  • Sides: Smoked Bacon, sliced.
  • Jowl: Sausage.
  • Spare Ribs.
  • Neck Bones.
  • Sausage: 1# bulk.
  • Offals available upon request: Liver and Heart.