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Lamb & Goat Cutting

There are five sections to Lambs and Goats, remember there are two of each section (one on each side of the animal) they are as follows:

The Loin – Most commonly known for the Chops. Typically you want to cut these on the thicker side (1.25” or 1.5”), since they are small in size. You can also cut the Loin as Roasts either Bone In or Bone Out.

The Rib – Most commonly known for whole Racks. We can either leave them whole or French them (remove the meat from between the bones) for $1.50/lb on the weight of the rack. You can also have them cut into Chops, like the loin chops the thick the better.

The Shanks – There are typically two Fore Shanks and two Hind Shanks. They can be left whole, cut into Osso Bucco or deboned and the meat be put in with the ground.

The Legs – Most commonly known as Leg of Lamb/Goat. These we can either, leave whole, cut them in half, cut specific size roasts or cut steaks out of them. The option to Debone, Roll and Tie is very popular and has a charge of $1.50/lb on the weight of each leg.

The Shoulder – There are several ways to have these processed, Whole, Roasts, Chops or Ground up. The latter is the most common.

Plain Ground and/or Sausage – We have a 15lb minimum per flavor per item to season the ground for sausage, the more sections that are ground up the more likely you are to be able to choose different seasoning options. (see the Further Processing page for the different sausage options).

For Lamb Cutsheets CLICK HERE

 

For Goat Cutsheets CLICK HERE

 

Pork Cutting

There are five sections to Pork, remember there are two of each section (one for each side of the animal), they are as follows:

The Loin – We can cut this one of two way, Pork Chops or Loin Roasts (bone IN or Boneless), For Chops the thickness would need specified (average is 1”) and/or the Roast size in pounds (average 2-3lbs).

The Side meat (or also known as the Bellie) – This is what you could choose for us to cure and smoke bacon for you in either a regular brine and hickory smoke or no nitrites brine and hickory smoke (for an additional charge of $2.50/lb on the weight of the side meat), and slice it to a specified thickness (thin, medium or thick). We could just fresh slice it, which would be no brine or smoke at all. Or grind it to add to the ground.

The Ham - These can be either left fresh, cured in the specified brine and hickory smoked (for an additional charge of $2.50/lb on the weight of the ham), or ground up to add to the ground. Once the above has been decided then you may choose to leave it whole, cut in half, cut into specified sized roasts or cut steaks. Also, it is popular to cut center cut ham steaks and leave the ends as roasts. Just specify how thick to cut the steaks and a weight for the end roasts.

The Shoulders – This section is made up of the top portion or known as the Boston Butt and the lower portion known as the Picnic. We can leave them as whole shoulders, cut the in half as a whole boston butt and a whole picnic. They can be cut as specified boston butt roasts, specified picnic roasts, or just shoulder roasts. They can be cut as steaks specifying the same things or ground up to add with the ground.

The Ribs – This can be left Whole Ribs or otherwise known as Spare Ribs or cut into smaller portioned  sized pieces which is Short Ribs. Or they can be ground up to add to the ground.

Ground Pork / Sausage – We have a 15lb minimum per item per flavor to season for sausage. (See the Further Processing page for the different sausage options).

The Special Instructions – This area you would put the different items that you have an interest in and did not see it on the cutting instructions. Such as, Leaf and Back Fat. Keeping Ham Hocks and or Shoulder Shanks separate either fresh or cured and smoked (for an additional charge of $2.50/lb on the weight of the hocks and/or shanks). Keep the Jowls (we however, do not cure and smoke those they are too small). As well, as anything else you may think of.  

For Pork Cutsheets CLICK HERE

 

For Pork Finer Processing CLICK HERE

 

Beef Cutting                                                                                             

 

Beef Cutting:                                                                                             
There are four specific sections (two of each, one per side) of Beef and a few miscellaneous items. Hamburger is always a given just how much is determined by how each section is cut.  Steak Thickness is to your preference (average is 1”). Roasts size in pounds is to your preference as well (average is 3 to 4lbs), Hamburger package size can be 1lb, 2lb, 6lb & 10lb.                                                                                 The sections are as follows:
 
The Rib – There are seven ribs per side for this section. We can cut the Bone IN Rib Steak, the Boneless Delmonico/Ribeye Steak or Rib Roasts. The Rib Roasts can be done in one of two ways ; by the Rib or by the pound. For example, a 3 Rib roast is heavier in weight than a 3lb roast.  On a whole beef or half of a beef, we can do two of the three cutting options. However, if you are quartering the beef we can only do one of the options.
 
The Chuck – The chuck is the largest section on each side of any beef. It is made up of the Arm and the Blade. We DO NOT differentiate between the two when cutting. For this section, we can cut Steaks (bone in or boneless), Roasts (bone in or debone, rolled & tied for $1.50/lb), cut for Stew Meat, or we can Grind any portion of it for Hamburger. On a whole or half of a beef we can do two of the cutting options. However, if you are quartering a beef we can only cut one of the options.
 
The Loin – Each side of this section can be cut one of two ways for beef under 30 months of age. The Standard Cut, which includes the Bone In steaks of T-Bones, Porterhouses and Sirloins.  The Optional Cut, which includes the Boneless, cuts of Filets, NY Strips and Sirloin Strip (top sirloin). If your beef is over 30 months of age, USDA regulations state that all slaughter facilities must remove the spinal column. When this is removed, the boneless Optional Cut is all that is available.
 
The Round – This section is broken down again into four smaller sections: The Eye Round: this is the smallest section, which can be done one of three ways. As a roast, the Eye Round is a long tube shape and it is typically cut into one or two per side depending on the roast size chosen. As steaks, the Eye Round will be a round medallion size cut.  This section can also be ground up to add to the Hamburger. The Top Round: This we can cut one of four ways: Roasts, Steaks, London Broil (approximately 2” thick and/or 2lbs a piece), or it can be ground up to add to the Hamburger. The Bottom Round: We would recommend this section cut one of three ways:  Roasts, Cube Steak (for an added charge of $1.50/lb on what has been run through the tenderizer), or ground up to add to the Hamburger. The Sirloin Tip:  This section can be cut one of three ways as well: Roasts, Steaks, or ground up to add to the Hamburger.
 
The Miscellaneous Items:  These items can either be kept as they are specified in the descriptions below or ground up to add with the Hamburger. Keep in mind that by choosing any of these, you will not lose anything from any of the above sections.  The Flank Steak: a thin steak from either side of the groin area. The Short Ribs: from the plate of the animal and are cut in 1” wide to 3” long. Sew Meat (typically 1lb packs): this comes from the whole animal.   They are nice meaty sized chucks that are too good to add in with the hamburger. The Brisket: this piece of meat comes from the chest area and is wonderful to put in a smokehouse for a nice long slow cook. Soup Bones: our version of soup bones is all four shanks starting at the top cutting about 1” thick slices down to the end. The upper portion slices have more meat compared to the lower portion. We can also remove all the meat and save the bones as “bones”. That would just have to be specified at the bottom of the sheet in special instructions.
Special Instructions: In the section we need for you to specify anything they you are looking for that is not covered by the cut sheet. We do will make Hamburger Patties for $.75/lb in three different sizes 1/4lb, 1/3lb & 1/2lb in either 1lb packs or 2lb packs.
 

 

For Beef Cutsheets CLICK HERE