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Custom Beef   |    Beef by the Cut   |   Vegetables    |   Our Methods  |   Markets   |   Recipes  |  Foxy Herbals
Meadow Maid Foods, LLC  Copyright 2015   |   PO BOX 164, Yoder, WY  82244    |   e-mail us   |    307-534-2289  
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   Processing
100% Grass-fed Beef
Quarter, Half and Whole Beef Processing Information        
Healthy, Grass fed Beef, Available Seasonally  
All Beef is 100% grass fed, and raised on Ridenour Ranch in Yoder, WY with
no antibiotics, no hormones, no grains, and no feedlot.
We work with Steving Meats abattoir, a family-owned and operated USDA-inspected facility in Kersey, CO. Beef is dry-aged prior to
cutting, and should be ready for pick-up approximately 2-3 weeks after slaughter. We will let you know when beef is ready.
 
The processing stages (slaughter, aging, cutting, packaging, and freezing of your meat) are completely under the control and
supervision of Steving Meats and the USDA. Variance in animals, differences in cutting styles, and other factors affect the final
packaged product. You should expect some variability between your request and your received cuts, as this is an artisan process
rather than a manufactured product.

What is Included in a Quarter, Half, or Whole Beef Order?
Quarter Beef:  Choose one of the two options shown below. No substitutions.

Half and Whole beef: Choose a processing option below, or you may have beef cut to your own specifications. Quantities of cuts
given below are approximate for a quarter beef, so double these quantities for a half beef, or quadruple for a whole beef. Offal
and bones may be added, by request. Ground beef may be made into patties  and/or sausages at additional cost. See “
Cuts of
Beef
” for more information.

Standard Processing Options:
All quantities listed below are approximate, and will vary by animal.
Most cuts listed are boneless - bones are indicated where typically included.
       
(Biggest Variety of Cuts)
Quantities are Approximate for a Quarter Beef
  Tenderloin Steaks: 1 1/2 inch thick, 2 per package. (about 4 steaks)
  New York Strip Steaks: 1” thick, 2 per package. (about  6 steaks)
  Ribeye Steaks: 1” thick, 2 per package. (4-5 steaks)
  Sirloin: 1” thick, 1 steak per package. (2-3 steaks)
  Flank: 1 steak. (0.75-1 pound)
  Skirt: 1 steak. (0.75-1 pound)
  Sirloin Tip: one 3-pound roast.
  Chuck: 3-pound roasts, bone-in. (2-3 roasts)
  Arm: 3-pound roasts, bone-in. (2 roasts)
  Brisket: 1/2 of the brisket as a roast.
  Top Round: 1” thick steaks. (about 4)
  Eye of Round: half of the eye, about 1.5-2 pounds.
  Bottom Round: cut and packaged as stew meat.
  Rump Roast: 1 roast.
  Tri-tip: 1 steak.
  Short Ribs: 2 packages, bone-in.
  Shank Cut Soup Bones: 2 packages, bone-in.
  Ground Beef: 1-lb. packages, about 30-35% of meat.

OPTION #2: Keep it Simple
(The Best Steaks, Some Roasts, More Burger than Option #1)
Quantities are Approximate for a Quarter Beef
This option is optimized for folks who want a lot of ground beef, plus the premium steaks, a few roasts, and some top round to
use for stew, stir-fries, and braising recipes.
Cuts that seem to be missing (such as ribs, shank, some of the roasts, etc.) will be added to your ground beef, so the amount of
ground beef will be much higher in this option than in Option #1.
  Tenderloin Steaks: 1 1/2 inch thick, 2 per package. (about 4 steaks)
  New York Strip Steaks: 1” thick, 2 per package. (about  6 steaks)
  Ribeye Steaks: 1” thick, 2 per package. (4-5 steaks)
  Sirloin: 1” thick, 1 steak per package. (2-3 steaks)
  Skirt: 1 steak. (0.75-1 pound)
  Sirloin Tip: one 3-pound roast.
  Chuck: 3-pound roasts, bone-in (2-3 roasts).
  Brisket: 1/2 of the brisket as a roast.
  Top Round: 1” thick steaks (about 4).
  Ground Beef: 1-lb. packages. 50-60% of meat.