top of page

What Is A Cut Order?

A cut order is what lets the butcher know which cuts of meat (steaks, roasts, etc.) you would like, what size you want cut, and how many you would like in a package. We currently take all cut orders over the phone. If you are unsure of how you want your portion cut, you can ask for suggestions, or to keep it simple you can just ask for a standard cut, and we will give you the most popular ground, steak, and roast choices. 

Beef Standard Cut

Ribeye, Porterhouse, T-bone, Sirloin steaks: 
3/4" thick, 2 per package
Round steaks: 3/4" thick, 1 per package
Arm, Chuck, Sirloin Tip, Rump roasts: 3lbs each
Short Ribs
Brisket:
cut in halves
Ground Beef: 1lb rolls

Pork Standard Cut

Pork Chops, bone-in & boneless:
3/4" thick, 2 per package
Shoulder Roasts: 3lbs each
Picnic Roasts: cut in halves
Bacon: 1lb packages
Ham Steaks: 3/4" thick, 2 per package
House Blend Sausage: 1lb rolls

Species Specifics

Beef

- Beef cut orders should be in no later than 3 business days after slaughter. 

- If getting a quarter beef the butcher may have to make slight adjustments to your cut order to match the coresponding quarter. 

Pork

- Pork cut orders must be in by noon on day of slaughter. 

- Sausage will be limited to one seasoning per half pig. On small pigs only one type of sausage per pig will be allowed. 

Sheep/Goat

- We only process sheep and goats as whole animals (no halves/quarters). 

- Sheep cut orders must be in by noon on day of slaughter. 

- If there is less than 5lbs of trim, we will cut it as stew meat instead of grinding as ground lamb. 

Standard Meat Cut Yields

Meat cut yields show the break down of meat from the live animal to take home weight. These percentages allow you to get a rough estimate of how much meat you will get so you know how much freezer space you may need. The dressing percentage shows you roughly what the live animal will weigh after being slaughtered - after the head, feet, hide, and guts are taken off. The cut percentage shows you roughly the break down from carcass to take home meat - after bones and trim have been discarded. These percentages are only averages and will vary on each specific animal based on build and fat coverage. If you would like to learn more, a link to the study we took these numbers from is listed below.

Beef

Dressing Percentage:

Live Weight -> Hanging Weight

average of 62%

Cut Percentage:

Hanging Weight -> Take Home Weight

expect no more than 70% for bone in

expect no more than 60% for boneless

Pork

Dressing Percentage:

Live Weight -> Hanging Weight

average of 74%

Cut Percentage:

Hanging Weight -> Take Home Weight

expect no more than 80% for bone in

expect no more than 70% for boneless

Sheep/Goat

Dressing Percentage:

Live Weight -> Hanging Weight

average of 50%

Cut Percentage:

Hanging Weight -> Take Home Weight

expect no more than 75% for bone in

(most cuts will be bone in)

If you would like to read the full article from which we got these numbers, you can find the PDF at pdf — Department of Animal Science (psu.edu) and then click on "meat cut yield".
bottom of page