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Beef

You have the choice between a whole beef (ca. 600 lbs) or a side of beef (ca. 300 lbs). This means we sell you a whole or half animal, bring it to the local slaughter plant (Detroit Locker Plant) and get it processed there in your name. This way you can get different cuts, sausages etc. as you wish. They will cut steaks as thick as you want them to be. Don’t forget to tell them how many pieces you want in a package. The meat will be dry aged cut to order, vacuum packed, labeled and frozen. Normally it takes four to six weeks from the slaughter date to get it all done.

After slaughter, the eviscerated carcass will be weighted: This is also called the carcass or hanging weight. We charge $2.-- per pound hanging weight for beef plus the processing charges from Detroit Locker Plant. On average a side of beef will weight around 300 lbs which will yield ca. 210 pound of meat, depending of the kind of processing. (More soup bones or more sausages.)

The diagram below will give you a better idea of what a standard cutting order is:

 
DLP Standard Beef Cutting Order (Small)

 

Once you decided to buy a beef (or half), please fill out the form below, print and fax it to us so we can tell the processor how it is to be cut. The credit card information is optional. You may pay the securing fee using a personal check or call/fax in your credit card information at 903 632 4865.

Beef Processing Order

Name:     

Address:            

Phone:     Fax:

E-mail:     

Credit Card Number:    

Expiration Date:                               Visa         Mastercard

 

 Whole Beef ($600.—Securing Fee)  Side (half)  ($300.—Securing Fee)

 Standard Cutting Order                     want my own Cutting Order

T-Bone Steak             or                   Filet Mignon and New York Strip

(T-Bone Steak can be deboned and separated, which will then be the Filet Mignon and the New York Strip.)

             T-Bone Steak:      1” Thickness  ¾”    ½”                  Quantity/Package: 

       Filet Mignon:        1” Thickness   ¾”                                 Quantity/Package: 

             New York Strip:    1”     ¾”    ½”                                 Quantity/Package: 

 Club Steak (with Bone) or Ribeye (Boneless)

                     1”      ¾”      ½”                                                  Quantity/Package:

Sirloin Steaks: 1”       ¾”      ½”                                                  Quantity/Package:

Round:          Roast  ground   Steak    ¾” ½”   Tenderized   Quant./pkgs:       

Sirloin Tip:    Roast  ground   Steak    ¾” ½”   Tenderized   Quant./pkgs:       

Chuck:          Roast ground   Steak    ¾”   ½”   Tenderized Quant./pkgs:        

Arm:              Roast  ground   Steak  ¾” ½”   Tenderized   Quant./pkgs:        

Pikes Peak:    Roast  ground  

Rump:          Roast  ground  

Brisket:          Whole  ground

 Short Ribs:    BBQ    ground

Ground Meat: 1pound pkgs.  

                     Patties  Paper Wrap                                                   Patties per  pkgs:  

                     Corse ground for Chili             lbs./pkgs: 1  2 

                     Corser ground for Stew Meat   lbs./pkgs:  1  2

Sausages:  Hot Links, Polish, German Smoked, Pepper Steak, Summer, Jalap. & Cheese, Summer Smoked with Jalap.                           & Cheese. A minimum of 10 lbs. of ground meat or trimmings are used for each kind of sausage.

Jerky:            whole  Chopped and formed

Liver:            Whole  Sliced   don’t want the liver

Soup Bones:  Yes      No

Remarks or Questions:

 

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