WHAT YOU NEED TO KNOW WHEN CALLING IN BEEF INSTRUCTIONS :
Any cuts of meat you do not want will go towards your hamburger.
Brisket – Y or N
Short Ribs – Y or N
Roasts - Y or N If yes,
Round Steaks – Y or N If yes,
Sirloin Steaks – Y or N If yes,
Choose T-Bones or Filet/KC Strips - Y or N If yes,
Choose Rib Steaks, or Ribeyes If yes,
Hamburger Patties – Y or N (we have a minimum of twenty pounds)
Stew Meat – Y or N
Soup Bones – Y or N
*The amount of beef to fat content in hamburger will largely depend on the amount of fat on your carcass. We typically try to achieve an 80-20 mix. The more steaks and roasts that are cut, the less large portions of lean to go to your ground beef. If your beef is fatter, then your ground beef will tend to be fatter also.