Dry Aged
Dry aging is a process of hanging the whole carcass in the locker’s cooler. Our USDA butcher dry ages our beef at a constant 32 degrees F for 2 weeks to give the meat extra tenderness and flavor.
1\8 Bundle
Great way to fill the freezer.
Arm Roast
Avg 2.69lb
Beef Heart
Avg 1.15 lb
Beef Liver
Avg 1 lb
Beef Oxtail
Avg 2.11 lbs
Beef Tongue
Avg 2.31 lbs
Bone In Rump Roast
Avg 2.65lb
Brisket Large
You will be charged for exact weight at time of packing order.
Brisket Medium
You will be charged for exact weight at time of packing order.
Brisket Small
You will be charged for exact weight at time of packing order.
Cheddar Brats
4 Per Pack
Chuck Eye Steak
1" Thick - Avg .71 lbs
Chuck Roast
Avg 2.62lb
Dog Bones - Large
4-5 inches
Dog Bones - Small
2-3 inches
Fajita Meat
1 Per pkg (1lb)
Filet Mignon-Small
.30 to .70<
Full Brisket
You will be charged for exact weight at time of packing order.
Ground Beef Bundle
20 lbs Lean Ground Beef
Ground Beef Patties
(3) 1/3 Pound Beef Patties
Kabob/Stew Meat
1 Per pkg (1lb)
Lean Ground Beef 80-85%
1lb - pkg
New York Strip Steak
1" Thick - Avg .75 lbs
Patty Pack
10 lb of 1/3 Ground Beef Patties
Picanha Steak
1" Thick - Avg .54 lbs
Porterhouse Steak
1" Thick - Avg 1.27 lbs
Prime Rib roast
You will be charged for exact weight at time of packing order.
Ribeye Steak-Bone-In
1" thick -.1.05
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