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100% Grass-fed Beef
Split Side, Side, or Whole
Beef
Healthy, Gourmet Grass fed
Beef , Available Seasonally
Processed According to Your
Specifications
2010 Harvest Dates
July 15, September 9, October
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What is a Custom Order?
Thank you for taking the time to learn
about custom beef orders. This is the traditional method by
which farmers sell directly to the consumer, and this is the
most economical way to secure a supply of healthful, grassfed
beef for your family. A lot of information is included on this
page, but we are here to help you, and make the process go
smoothly.
In a custom beef transaction, you purchase
a live animal (or a portion of one). We take the animals to the
abattoir for you, they process the meat according to your
cutting instructions, and you pick up your processed beef from
the abattoir.
In traditional custom beef sales, you
would pay for the animal by live or hanging weight at time of
slaughter, and handle the processing transaction with the
abattoir directly. Our process differs slightly from tradition
to make this process easier for you.
1. We charge by final packaged
weight (what you actually receive from your abattoir), and we
absorb the abattoir’s processing fee so that it is easy
for you to know, in advance, the actual per-pound charge for
beef received.
2. We help you with your cutting
instructions and pass those instructions to the abattoir for
you. (Split side cutting instructions are standardized; side
and whole beef orders are cut to custom instructions.)
3. You pay only a deposit prior to
slaughter, and then pay the remainder before you pick up your
beef.
See below for detailed information about
deposits, pricing, and yield. For more information, contact us
via email, or call (307) 534-2289. Please feel free to ask us
your questions. We can help!
Please allow approximately one cubic foot
of freezer space for each thirty pounds of beef. A minimum of 6-8 cubic feet is usually required
to store a side of beef (1/2 beef), or 3-4 cubic feet for a
split side (1/4).
What is the deadline for custom beef
orders?
We accept orders until harvest slots are
full, and up to about one week prior to the harvest date, so
that we may prepare all cutting requests in time for harvest.
2010 Harvest Dates:
July 15, September 9, October 7
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Custom Beef
Order: Non-refundable deposit
required at time of order. Balance due prior
to beef pick-up.
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Price is calculated on
packaged weight received. Prices subject to
change prior to order.
Meadow Maid® Foods, LLC pays standard processing
fees.
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Price per Pound
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Deposit Due with Order
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Split Side of Beef: 1/4
of a Beef (see cutting standards, below)
Average: 95 lbs. Range:
about 85-100 lbs. See details, below.
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$5.25
2010
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$150.00
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Side of Beef: Beef from
one side of an animal (1/2 animal)
Average: 190 lbs. Range:
about 170-200 lbs. See details, below.
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$5.05
2010
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$300.00
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Whole Beef: Beef from a
whole animal
Average: 380 lbs. Range:
about 360-400 lbs. See details, below.
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$4.85
2010
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$400.00
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Submit order by phone or email. Your deposit is due with order. Balance
is due prior to receipt of beef.
We accept payment by check,
Visa, MasterCard, or PayPal.
Please do not email credit
card information.
Phone: (307) 534-2289
Mail check to Meadow Maid Foods, LLC, PO BOX 164,
YODER, WY 82244.
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Processing
Currently, we are working
with Steving Meats abattoir, a family-owned and
operated USDA-inspected facility in Kersey, CO.
Beef should be ready for pick-up approximately 3
weeks after it is delivered to them for slaughter
and processing. We will let you know when beef is
ready.
Processing Notes:
Meadow Maid Foods pays
standard processing fees, but the rising cost of
processing does factor into your final price. As a
result, please note the following:
1. All chuck roasts will be
cut bone-in. Boneless chuck roasts will incur extra
processing fees.
2. Standard packaging will be
shrink wrap or butcher paper. Cryo-vac bags
are available at an additional charge of 10 cents
per pound.
3. Limit 10 pounds of patties
per order. Additional patties may be added for 50
cents per pound.
4. Special processing
requests may or may not incur extra charges. We
will inform you of extra charges when we discuss
your cutting instructions, and let you know in
writing if extra charges will be incurred.
Cutting Instructions
The processing stages
(slaughter, aging, cutting, packaging, and freezing
of your meat) are completely under the control and
supervision of your abattoir. Variance in animals,
differences in cutting styles, and actual errors do
occur during processing. You should expect some
variability between your request and your received
cuts. If you feel that a significant processing
error has been made, please contact us, and we will
assist you in working with the abattoir toward a
resolution.
Picking up
Your Beef
It is important that you pick
up your beef as soon as possible, once you are
informed that your beef is ready. Freezer space at
abattoirs is usually in short supply, especially in
August. You may be charged storage fees if you do
not pick up your meat in a timely fashion. Meadow
Maid Foods, llc will not cover storage fees for
late pick-up, nor refund payment if your meat is
disposed of because you do not pick it up.
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A whole beef generally yields
between 360-400 lbs. of meat. A side of beef yields
180-200 lbs. A split side yields 85-100 lbs.
When you order a split side, you are
“splitting a side of beef” with someone
else. Therefore, cutting instructions on split
sides must be standardized. See below for standards
on split side orders.
All yields quoted are APPROXIMATE. All weights below are based on Meadow Maid
Foods, llc standard cuts list, most cuts are
boneless - bones are indicated where included.
Cuts: (Cuts listed on the same line together
are different names or different cuts for the same
piece of meat).
Premium
Cuts: 15-18% of yield
T-bones, OR Tenderloin (filet mignon)
plus New York Strip.
Rib, Ribeye, Prime Rib, Standing Rib Roast
Sirloin
Other
Steaks: 10% of yield
Flank:
Traditional fajita and London Broil cut. Fibrous,
responds well to tenderizing marinades.
Skirt: Very
similar to Flank.
Round:
Good as
“steak” if marinated overnight in
tenderizing marinade, or if braised (as in Swiss
Steak).
Also
makes great stew meat.
Top Round: more tender portion of round.
Eye of Round: similar to top round. Single muscle (no
connective tissues).
Bottom Round: Less tender portion of the round.
Often mechanically tenderized, but this
should be done at home, NOT prior to freezing.
Roasts:
20% of yield if Arm is ground
Sirloin Tip, Ball Tip, Tri-tip Roast: Part of the Round, but more
tender. Good roast. May also be cut to steaks, but
marinate first!
Chuck: This
roast is cut with the bone in. Excellent roast! May
also be cut to steaks for braising or using with
tenderizing marinades.
Rump: Good,
boneless roast.
Arm roast: we
grind this cut to burger, although you may take it
as roasts.
Other:
Stew Meat:
Trim, or Top Round, Eye of Round, or Bottom Round
may be cut to stew meat.
Amount
varies with instructions.
Short Ribs: use
for BBQ, boiling, or as soup bones.
Beef Shank:
meaty soup bone yields marrow and flavor to beef
stock; shank is also used for other recipes.
Oxtail by
request: bony meat yields flavor, marrow, and
gelatin to beef stock.
Organs: Liver and Heart are available upon request.
Tongue and Cheek are
also available by request.
Ground Beef: 40 - 70% of yield, depending on instructions.
Greater
than 90% lean ground beef is our standard request
to the abattoir, but we can not guarantee lean
content.
Factors
that increase amount of burger: grinding cuts,
e.g., arm, round, short rib meat, shank meat.
Factors
that decrease amount of burger: taking soup bones,
short ribs, round steaks or roasts, stew meat.
Bulk Ground Beef: may be packaged in 1 lb., 1 1/2 lb., or
2 lb. packages.
Patties:
1/4-, 1/2-, or 1/3-lb. patties. You may order up to
10 lbs. of patties without incurring additional
charge.
Why so much burger? We recommend that you grind
the arm roasts, and many folks choose to grind some
or all of the round. This increases the amount of
burger, but eliminates cuts that are difficult to
prepare.
SPLIT SIDE STANDARD CUTTING
INSTRUCTIONS:
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,
boneless, 1” thick, 2 per package. (4-5
steaks)
OR, you
may request one boneless prime rib roast
Sirloin, boneless,
1” thick, 1 steak per package. (2-3 steaks)
Flank, boneless, 1
piece. (0.75-1 pound)
Skirt, boneless, 1
piece. (0.75-1 pound)
Sirloin Tip: one
3-pound roast.
Chuck: two-three
3-pound roasts, bone-in.
Brisket: 1/2 of the
brisket as a roast.
Top Round, 1”
thick steaks (about 4); stew meat optional.
Eye of Round, half of
the eye, about 1.5 pound cut.
Bottom Round: 1.5-2 lb
cuts (3-4 pounds total); stew meat optional.
Rump or Tri-tip: only
one per side, so these may be split between split
sides.
Arm: grind.
Ribs: about 2 pounds,
bone-in.
Shank Cut Soup Bones:
a couple of packages.
Ground Beef: bulk
ground beef in 1-lb. packages. About 50% of meat.
Patties -
1/4 pound, 4 per package, upon request.
Stew Meat
- 1.5 lb packages, upon request.
Liver, Heart, Tongue,
Cheek, Oxtail: upon request, when available.
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Questions/Suggestions?
We look forward to providing
you with quality foods in a manner that works for
you and for us. If you have questions, or
suggestions please contact us.
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Copyright © 2007 Meadow Maid® Foods,
LLC
