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Wild Game Meat
Processing Retail Meat Sales Custom
Slaughter
Custom Meat Cuts On-site Taxidermist
Shipping (meat, trophies, hides) Catering
Services |
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CUSTOM
PROCESSING & CUSTOM CUTS |
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Great ideas on how
to have your beef cut and getting the
best cuts from your beef.
Always take all
your top shelf steaks, these are your
cuts that need very little attention and
should be your most tender cuts. You
should always get your cuts at least 1
inch thick, otherwise they tend to
overcook and become dry and tough.
T-bones, Rib steak, Tenderloins and Top
Sirloin are all great on the grill and
with some good seasoning they are hassle
free.
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Great tasting cuts
that need a little help with a marinade:
Flank steak, tri-tip, brisket are all
among my favorites but do need marinated
and the brisket needs to be cooked
slowly. Im not a huge fan of round
steak, sirloin tip steak or chuck
steaks, but these all make great roast
and the round steak is great for stew
meat and cube steak. Always let your
meat cutter know exactly how you want
your meat & how much fat you want into
your burger. Most beef seem to be
between 80- 85 % lean without trimming
extra fat off. It would be great if we could get a
beef with all steaks, this doesnt
happen so we have to be creative
with our cooking methods and get the
least amount of waste possible.
Always take your short ribs, they
are very tasty and need to be cooked
slowly in the oven and then they can
finish up on the grill.
Any
questions on cuts or where they come
from please
email or call and we
will be happy to walk you through
your ordering as well.
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