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First Name

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Ground Beef

Please select the packaging size for your ground beef.

1 Pound Packs (If unsure, I recommend this)

1.5 Pound Packs

2 Pound Packs

Steaks

Steaks include Rib steaks, Porterhouse, T-Bone, Sirloin and Tenderloin (Filet Mignon). Please select your thickness.

0.75 Inch

1 Inch (If unsure, I recommend this)

1.25 Inch

1.5 Inch

Chuck Roasts

Chuck roasts are great for stews. If you choose to not receive your chuck roasts, they will be ground and included in your ground beef.

Yes Chuck Roasts

No Chuck Roasts (include in my ground beef)

Rump Roasts and Shoulder Roasts

Rump and shoulder roasts are great for shredded beef tacos and roast beef. If you choose not to have your rump and shoulder roasts, they will be ground and included in your ground beef. If you are choosing rump and shoulder roasts, please also select your preferred size.

Yes Rump Roast and Yes Shoulder Roast (2-3 pounds each)

Yes Rump Roast and Yes Shoulder Roast (3-4 pounds each)

No Rump Roast and No Shoulder Roast (include in my ground beef)

Top Round and Bottom Round

Top and Bottom Round are tougher cuts. Ben-the-butcher typically mechanically tenderizes these cuts like a cube steak. These tenderized cuts can be used to make chicken-fried steaks. If you want to try, I recommend just selecting top round and sending the bottom round to ground beef which is the 3rd option below.

No Bottom and No Top Round (include in my ground beef)

Yes Bottom Round (tenderized) and No Top Round (include in my ground beef)

Yes Top Round (tenderized) and No Bottom Round (include in my ground beef)

Yes Top Round and Yes Bottom Round (both tenderized)

Ribs

Ribs are excellent for smoking, roasting, or grilling. There are 2 styles to choose from: english cut and flanken cut. We tried flanken style (aka Korean style) last year and loved it. The flanken style is very labor intensive for Ben-the-butcher, so there's an extra charge for this service.

English Cut Ribs

Flanken Cut Ribs (extra cutting cost)

Specialty Cuts

Here's a list of specialty cuts that are included. If you don't choose them, these cuts will be ground and included in your ground beef.

Brisket (great for smoking or curing)

Tri-Tip (do not select flank steak)

Flank Steak (do not select tri-tip)

Stew Meat (small trim pieces)

Oxtail (not enough meat to turn into ground)

Beef Cheeks (extra cutting cost)

Bones

The bones are cut into 2-3 inch sections and are great for making bone broth. I'm happy to help you make your own bone broth.

Yes to the bones!

No bones

Organs

Organs are not part of your hanging weight, so we (Verdant Hills Farm) are not charging you for them. Ben-the-butcher charges his standard cut and wrap fee for the organs. Feel free to select what you would like!

Liver

Tongue

Heart

Suet (fat)