Farm Animal Butchering

What to Expect from 1/2 of a Beef













Hind Quarter
  • 6-8 T-Bones
  • 6-8 Porterhouses
  • 8 Sirloins
  • 8 Sirloin Tip Steaks
  • 12 Round Steaks
  • 8# Rump Roast
  • 20# Ground Beef
  • 1 Flank Steak
  • Shank Meat and Soup Bones
Front Quarter
  • 4 - 1 1/2 inch Round Bone Pot Roast
  • 8 - 1 1/2 inch Chuck Roast (these can be cut smaller)
  • 14 Rib Steak or a Standing Rib Roast or combo of each
  • Short Ribs (or it can become ground beef)
  • Brisket (or it can become ground beef)
  • Shank Meat and Soup Bones
  • 40 # Ground Beef

What to Expect from 1/2 of a Pig










  • 1 Ham (whole or cut in half with the shank smoked)
  • Approximately 24 Pork Chops
  • 8 Country Style Spare Ribs
  • 1 Loin End Roast
  • 1 Rack of Regular Spare Ribs (these are not baby backs)
  • Approximately 10# of Bacon (if you don’t want bacon this can also be side pork)
  • 8 Pork Shoulder Steaks (this is also your pork butt roast)
  • Fresh Picnic Roast (the bottom part of the front shoulder) This can be a fresh roast or smoked as a picnic ham or de-boned for making pork or pork sausage.
  • 8-10# Trimmings used for ground pork or pork sausage
  • 10# Back Fat (this can be rendered down into lard)
  • 1 Loin End Roast

What to Expect from a Whole Lamb









  • 24 - 1 1/2 inch Lamb Chops
  • 2 Leg of Lamb
  • 4 Lamb Shanks
  • 4 - 2-3# Shoulder Roast
  • 2 Racks of Ribs
  • 6# of Trimming of Ground Lamb


VAC PAC YOUR PRODUCT :

HAVE YOUR CUTS VACUUM PACKED FOR EXTENDED SHELF LIFE IN YOUR FREEZER.30 CENTS PER BAG USED

FIELD DRESSING YOUR ANIMAL :

WE ARE ASKING FOR YOUR HELP. WHEN FIELD DRESSING YOUR ANIMAL PLEASE MAKE SURE ALL INNARDS ARE REMOVED FROM THEM. THIS INCLUDES INTESTINES, HEART, LUNG, AND LIVER. WHEN CLEANING THE PELVIS AREA PLEASE BE SURE TO REMOVE THE ANUS AND BLADDER.