How do you
want it cut?
About two weeks before processing, we'll send you a form to nail down the specifics. Here's a walkthrough of what the choices mean — useful even before you reserve.
Standard cut sheet
If you don't want to think about it, take the standard. A balanced mix: ribeye and NY strip steaks at 1" thick, sirloin steaks, a few roasts (chuck, rump, sirloin tip) at 3 lbs each, ground beef in 1-lb packages at 80/20, short ribs, stew meat, and soup bones if you want them.
Good if this is your first share or if you cook a normal range of meals — steaks, roasts, ground for tacos and chili, occasional stew or braise.
Build your own
If you have specific preferences — thicker steaks, no bone-in cuts, more ground than roast, particular roast sizes, organ meats included — tell us in the cut-sheet form. The locker accommodates almost anything within reason.
Good if you have a smoker, eat lots of ground, do a lot of slow cooking, or have specific dietary or culinary preferences.
The cut sheet, decoded.
Steak thickness
3/4" is fast-cooking. 1" is the all-purpose default. 1.25" is for searing and reverse-sear. 1.5"+ is for the grill master who wants tomahawks.
Roast size
2 lbs for weeknight pot roast. 3 lbs is the sweet spot. 4–5 lbs for holidays or big-batch slow cookers.
Ground beef ratio
80/20 by default — best balance of flavor and bind for burgers and tacos. 90/10 for leaner. 70/30 if you want max juiciness.
Round: roast or steak?
The round is leaner. Roast is classic; cube steaks are tender if pounded. Some folks ask for half-and-half.
T-bone or strip+tenderloin?
A T-bone gives you both cuts on one bone. Splitting them yields a separate strip steak and a smaller tenderloin medallion. Up to you.
Bone-in or boneless?
Bone-in adds flavor in roasts and short ribs and makes for better stock. Boneless is easier to cook and store. Default is bone-in for short ribs, boneless for chuck.
Soup bones & marrow
Free if you want them. Marrow bones make incredible stock and are roastable for a treat. Skip if you're tight on freezer space.
Organ meats
Liver, heart, tongue, kidneys, oxtail. We'll include if you want; otherwise they don't go to waste — we redirect them.
Still have questions?
Hit us up. Cut sheets are part of what makes this fun — we'll talk through it.
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