Custom Cutting - Cuts and Uses
Please read over this page if you are filling out a Custom Cutting Sheet to understand and determine which cuts work best for you!
Thank you!
Bison
Trim: Trim refers to meat used for grinding and offers many options! Our 1 lb Ground bricks are most popular but we can make patties or sausages such as hotdogs, sticks, brats, breakfast sausages, or polish sausage. Patties require a 50 lb batch minimum and sausages require a 25 lb batch minimum.
Round: The Round is found in the hind quarter and is loaded with protein-dense, lean muscle cuts. Rounds are typically cut for roast or steaks but can also be made into Stew Meat or Jerky or to add to burger to make it leaner. Stew Meat and Jerky both require a 25 lb minimum batch size.
Sirloin Tip: Sirloin Tips are great for roasting! If you're not a huge fan of roast, we recommend adding these to trim.
Chuck: The Chuck is found in the front shoulder, is fattier than other roasts and also contains a bone. Many consider the Chuck Roast to be the best roast cut found in a Beef. If you're not a fan, this cut can be added to trim.
Brisket: Who doesn't love a juicy Brisket?! Depending on size of animal and finished condition, we recommend cutting these in half to make a more manageable package size.
Arm: The Arm is a great pot roast. You'll have a small bone in it for added flavor. Can be added to trim if you'd prefer that instead.
Short Loin: The Short Loin is the prize of the animal containing the majority of the Tenderloin and the entire New York Strip Loin. Turn this cut into T-Bones! Or if you prefer boneless, you'll get Tenderloin & New York Strip Steaks separately.
Tenderloin: Tenderloin is the cream of the crop when it comes to steaks. Cut 1 1/2 - 2 inches thick.
New York Strip Loin: This is only an option if Short Loin is NOT chosen. New York Strips are an excellent steak.
Ribeye: Ribeye steaks or Prime Rib are as iconic to meat as Sam Elliot is to Beef... It's What's for Dinner.
Top Sirloin Butt: Top Sirloin is the Sirloin Steak you order in the restaurant. It's a good cut.
Flank: Flank is a tougher steak but if prepared correctly can be a great cut. If you're not adventurous, put these little guys into trim.
Skirt: Skirt Steak is similar to Flank Steak, good if you have a plan and know what you're doing otherwise toss em into trim. There's only a few pounds total here.
Short Ribs: Short Ribs are delicious but some folks aren't big fans of ribs. If you love em, get em. If not, go to trim with these.
Suet: Suet is a homemakers heaven... great for bird watching or rendering for cooking tallow. Not a homemaker?? Then it's not worth the freezer space.
Soup Bones: Soup Bones are ideal for bone broth or dog chews. If you're not interested in either, don't waste the freezer space.
Heart: Heart is full of vital CoQ10. And Heart steaks are surprisingly delicious.
Tongue: Tongue is great for tacos or pet food or... there are a few uses but most aren't too keen on it.
Liver: Liver is loaded with iron and tastes like it. If you're not keen on liver, use it for pet food or take a pass.
Oxtail: Oxtail is typically used for soups and bone broth.
Beef
Trim: Trim refers to meat used for grinding and offers many options! Our 1 lb Ground bricks are most popular but we can make patties or sausages such as hotdogs, sticks, brats, breakfast sausages, or polish sausage. Patties require a 50 lb batch minimum and sausages require a 25 lb batch minimum.
Round: The Round is found in the hind quarter and is loaded with protein-dense, lean muscle cuts. Rounds are typically cut for roast or steaks but can also be made into Stew Meat or Jerky or to add to burger to make it leaner. Stew Meat and Jerky both require a 25 lb minimum batch size.
Sirloin Tip: Sirloin Tips are great for roasting! If you're not a huge fan of roast, we recommend adding these to trim.
Chuck: The Chuck is found in the front shoulder, is fattier than other roasts and also contains a bone. Many consider the Chuck Roast to be the best roast cut found in a Beef. If you're not a fan, this cut can be added to trim.
Brisket: Who doesn't love a juicy Brisket?! Depending on size of animal and finished condition, we recommend cutting these in half to make a more manageable package size.
Arm: The Arm is a great pot roast. You'll have a small bone in it for added flavor. Can be added to trim if you'd prefer that instead.
Short Loin: The Short Loin is the prize of the animal containing the majority of the Tenderloin and the entire New York Strip Loin. Turn this cut into T-Bones! Or if you prefer boneless, you'll get Tenderloin & New York Strip Steaks separately.
Tenderloin: Tenderloin is the cream of the crop when it comes to steaks. Cut 1 1/2 - 2 inches thick.
New York Strip Loin: This is only an option if Short Loin is NOT chosen. New York Strips are an excellent steak.
Ribeye: Ribeye steaks or Prime Rib are as iconic to meat as Sam Elliot is to Beef... It's What's for Dinner.
Top Sirloin Butt: Top Sirloin is the Sirloin Steak you order in the restaurant. It's a good cut.
Flank: Flank is a tougher steak but if prepared correctly can be a great cut. If you're not adventurous, put these little guys into trim.
Skirt: Skirt Steak is similar to Flank Steak, good if you have a plan and know what you're doing otherwise toss em into trim. There's only a few pounds total here.
Short Ribs: Short Ribs are delicious but some folks aren't big fans of ribs. If you love em, get em. If not, go to trim with these.
Suet: Suet is a homemakers heaven... great for bird watching or rendering for cooking tallow. Not a homemaker?? Then it's not worth the freezer space.
Soup Bones: Soup Bones are ideal for bone broth or dog chews. If you're not interested in either, don't waste the freezer space.
Heart: Heart is full of vital CoQ10. And Heart steaks are surprisingly delicious.
Tongue: Tongue is great for tacos or pet food or... there are a few uses but most aren't too keen on it.
Liver: Liver is loaded with iron and tastes like it. If you're not keen on liver, use it for pet food or take a pass.
Oxtail: Oxtail is typically used for soups and bone broth.
Elk
Trim: Trim refers to meat used for grinding and offers many options! Our 1 lb Ground bricks are most popular but we can make patties or sausages such as hotdogs, sticks, brats, breakfast sausages, or polish sausage. Patties require a 50 lb batch minimum and sausages require a 25 lb batch minimum.
Round: The Round is found in the hind quarter and is loaded with protein-dense, lean muscle cuts. Rounds are typically cut for roast or steaks but can also be made into Stew Meat or Jerky or to add to burger to make it leaner. Stew Meat and Jerky both require a 25 lb minimum batch size.
Sirloin Tip: Sirloin Tips are great for roasting! If you're not a huge fan of roast, we recommend adding these to trim.
Chuck: The Chuck is found in the front shoulder, is fattier than other roasts and also contains a bone. Many consider the Chuck Roast to be the best roast cut found in a Beef. If you're not a fan, this cut can be added to trim.
Brisket: Who doesn't love a juicy Brisket?! Depending on size of animal and finished condition, we recommend cutting these in half to make a more manageable package size.
Arm: The Arm is a great pot roast. You'll have a small bone in it for added flavor. Can be added to trim if you'd prefer that instead.
Short Loin: The Short Loin is the prize of the animal containing the majority of the Tenderloin and the entire New York Strip Loin. Turn this cut into T-Bones! Or if you prefer boneless, you'll get Tenderloin & New York Strip Steaks separately.
Tenderloin: Tenderloin is the cream of the crop when it comes to steaks. Cut 1 1/2 - 2 inches thick.
New York Strip Loin: This is only an option if Short Loin is NOT chosen. New York Strips are an excellent steak.
Ribeye: Ribeye steaks or Prime Rib are as iconic to meat as Sam Elliot is to Beef... It's What's for Dinner.
Top Sirloin Butt: Top Sirloin is the Sirloin Steak you order in the restaurant. It's a good cut.
Flank: Flank is a tougher steak but if prepared correctly can be a great cut. If you're not adventurous, put these little guys into trim.
Skirt: Skirt Steak is similar to Flank Steak, good if you have a plan and know what you're doing otherwise toss em into trim. There's only a few pounds total here.
Short Ribs: Short Ribs are delicious but some folks aren't big fans of ribs. If you love em, get em. If not, go to trim with these.
Suet: Suet is a homemakers heaven... great for bird watching or rendering for cooking tallow. Not a homemaker?? Then it's not worth the freezer space.
Soup Bones: Soup Bones are ideal for bone broth or dog chews. If you're not interested in either, don't waste the freezer space.
Heart: Heart is full of vital CoQ10. And Heart steaks are surprisingly delicious.
Tongue: Tongue is great for tacos or pet food or... there are a few uses but most aren't too keen on it.
Liver: Liver is loaded with iron and tastes like it. If you're not keen on liver, use it for pet food or take a pass.
Goat
Trim: Trim refers to meat used for grinding and is your most flexible category. 1 lb ground is most popular and versatile but things like Chorizo or Breakfast Sausage are also options. Keep in mind that any sausage product does have a 25 lb min. batch requirement.
Leg: Boneless or Bone-In Leg-of-Lamb Roasts or cutting into Stew Meat are the best uses here. If the lamb is older or very lean, adding this to trim is an option as well.
Shanks: Pack whole or debone for trim.
Shoulder: Roast, Stew Meat, or Trim!
Loin: The loin is the prize of the lamb. Most people choose to turn this into delightful lamb chops.
Ribs: Whole plate for roasting or deboning for trim is the best use of the rib.
Fat: Fat can be rendered down or hung out for the birds in the winter. There isn't a lot here typically but it can be used.
Soup Bones: Great for making bone broth or soup.
Heart: Package whole (approx 4-8 oz each) if you'd like it.
Tongue: Small yet tasty if you're into it.
Liver: Typically only a pound or so but lamb liver has a lot of valuable nutrients.
Lamb
Trim: Trim refers to meat used for grinding and is your most flexible category. 1 lb ground is most popular and versatile but things like Chorizo or Breakfast Sausage are also options. Keep in mind that any sausage product does have a 25 lb min. batch requirement.
Leg: Boneless or Bone-In Leg-of-Lamb Roasts or cutting into Stew Meat are the best uses here. If the lamb is older or very lean, adding this to trim is an option as well.
Shanks: Pack whole or debone for trim.
Shoulder: Roast, Stew Meat, or Trim!
Loin: The loin is the prize of the lamb. Most people choose to turn this into delightful lamb chops.
Ribs: Whole plate for roasting or deboning for trim is the best use of the rib.
Fat: Fat can be rendered down or hung out for the birds in the winter. There isn't a lot here typically but it can be used.
Soup Bones: Great for making bone broth or soup.
Heart: Package whole (approx 4-8 oz each) if you'd like it.
Tongue: Typically only a pound or so but lamb liver has a lot of valuable nutrients.
Liver: Typically only a pound or so but lamb liver has a lot of valuable nutrients.
Pork
Trim: Trim refers to meat used for grinding. It is great for 1 lb ground pork or a sausage product like Chorizo or Breakfast Sausage. Keep in mind there is a 25 lb min. batch size but you can make some yummy stuff with your trim!
Boston Butt: Roast, Steak, Country Style Ribs, or Shoulder (Butt) Bacon are the options here. Take your pick!
Shoulder-Picnic: Great for roasting! Or trim if you're looking to grow your trim pile.
Spare Ribs: Spare ribs are great packed whole or cut in half on larger pigs. Little BBQ sauce on these babies and you've got a fine dinner.
Loin: Pork Chops baby! Bone-in are most common.
Hams: Smoking the ham is the route the majority go. Designate "smoke" plus cut in half, quarters, or steaks for pack size preference. A whole ham is around 20 lbs for reference. Hams can also be cut fresh, unsmoked as roast or steaks. Designate "fresh" and what size roast or thickness on steaks. Hams can also be added to trim is you'd rather do that.
Hocks: Hocks can go fresh or smoked but either way they're excellent for soup!
Bellies: Who doesn't want Bacon?!?! If you raised your hand, side pork or trim are the alternatives with the belly.
Leaf Fat: Save bulk and render for the best cooking tallow you've ever used.
Back Fat: Great for cooking or adding to beef or venison for sausage.
Heart: Your choice here. Heart is highly nutritious but your pet may appreciate it also.
Tongue: Pack whole for you or your pet.
Liver: A whole pork liver is 2-3 lbs typically. Can pack whole or in 1 lb chunks. Sliced is an option as well but comes with a surcharge.