beef bison

BEEF PROCESSING

The following rates are for processing only. Carcass is a separate purchase, direct from a farmer. 

Submit cut instructions using our Online Beef Processing Form.

If you choose to call Customer Service with your cut instructions, 515-733-6328, please leave a message and they'll be happy to return your call.

Rates may be subject to change without prior notice.

 

3 Levels of Service to choose from 

Butcher's Choice Basic

$250 per 1/4 Carcass Cut Sheet 
$475 per 1/2 Carcass Cut Sheet
$915 per Whole Carcass Cut Sheet 

Butcher's Choice Plus 

$255, plus $1.20 per lb patties fee, per 1/4 Carcass Cut Sheet
$485, plus $1.20 per lb patties fee, per 1/2 Carcass Cut Sheet
$935, plus $1.20 per lb patties fee, per Whole Carcass Cut Sheet

custom 

$275, plus selected value-add fees, per 1/4 Carcass Cut Sheet
$525, plus selected value-add fees, per 1/2 Carcass Cut Sheet
$1,015, plus selected value-add fees, per Whole Carcass Cut Sheet

All pricing includes take-down, cutting, grinding, wrapping in poly and paper, freezing, and carcass offal disposal.

 

What will I get?

Butcher's choice and butcher's choice plus

Cut options are predetermined without the option for substitutions.
Approximate meat from a typical 1/4 beef (a 1,000 to 1,200 lb live animal):
(2) Tenderloin Filet
(2) Porterhouse Steak
(4) T-Bone Steak
(4) Ribeye Steak
(2) Chuck Eye Steak
(4) Top Sirloin Steak
(2) Sirloin Tip Steak
(3) Blade Chuck Roast
(2) Arm Chuck Roast
(2) Meaty Soup Bone
(varies) Short Ribs
Ground
  • Butcher's Choice, 60-75 lbs of bulk ground
  • Butcher's Choice Plus, 35-50 lbs of bulk ground & 25 lbs per 1/4 beef of 1/4, 1/3, or 1/2 lb patties
Bulk Ground is packaged in 2 lb packages
Steaks are cut 1.25" thick
Roasts are approximately 3 lb each 

custom

Tailored service with a la carte & processed cooked meats options.

 

Custom A La Carte Options

seasoning, $1.60 PER LB

Bratwurst
Bratwurst with Cheddar Cheese (add $0.50 per lb)
Bratwurst with Cheddar Cheese & Jalapeno (add $0.65 per lb)

PATTIES, $1.20 PER LB

2 Ounce
1/4 Pound
1/3 Pound
1/2 Pound

Links, skinless, 1/3 pound, $1.20 PER LB

links, pork casing, large diameter, $2.10 per lb

 

Custom Processed Cooked Meats Options

25 Pound minimums apply

Summer Sausage, $4.50 per lb
  • with Cheddar Cheese, $5.00 per lb
  • with Cheddar Cheese & Jalapeno, $5.15 per lb
Snack Sticks, $4.50 per lb
  • with Cheddar Cheese, $5.00 per lb
  • with Cheddar Cheese & Jalapeno, $5.15 per lb
BBQ Snack Sticks, $4.80 per lb
Ring Bologna, $4.50 per lb
Frankfurters, $4.50 per lb

Pressed & Formed Jerky, $5.15 per lb

10 pound minimums apply

Dried Beef, $5.15 per lb

Whole Muscle Jerky, $5.15 per lb

 

Other Handling Charges

  • An 850 lb (or heavier) whole carcass will have $25 per 1/4 beef added to invoicing. 
  • A whole carcass under 450 lbs will be invoiced at $2.25 per lb of carcass regardless which Level of Service is selected.

And, $25 is added for:

  • 30+ (age by month) Beef Harvest
  • Processing for all ground (per 1/4 beef)
  • 1/3 or 1/8 carcass processing
  • single steak packaging (per 1/4 beef)

CUSTOM Fully Tailored processing

How do i Begin to decide?

It's likely your preferences will fit into one of these three concepts:

  • Full Variety
  • Best Cuts & Ground
  • "I don't have time to cook!"

how much meat will i get?

Typically a 1/4 beef will yield enough meat to feed a family of 4 (eating beef once a week) for 1 year.  If you eat beef more than once a week, you may want to consider a 1/2 beef.

Full Variety

*40% of this option will be ground beef

Cuts in the Full Variety option include, but aren't limited to:

  • Tenderloin Filets - 2 per quarter
  • Porterhouse Steak - 2 per quarter
  • T-Bone Steak - 3-4 per quarter
  • Top Sirloin Steak - 4-5 per quarter
  • Ribeye Steak - 5-6 per quarter
  • Sirloin Tip Steak - 2-4 per quarter
  • Sirloin Tip Roast - 1 per quarter
  • Tri-Tip Roast or Flank Steak (only available on 1/2 or whole beef orders)
  • Brisket (only available on 1/2 or whole beef orders)
  • Short Ribs (Korean Style, BBQ, or Braising Style - Braising is standard) - 5 to 7 lbs per quarter
  • Blade Chuck Roast - 4-5 per quarter
  • Eye of Round Roast - 1 per quarter
  • Round Steak - 6-8 per quarter
  • Round Rump Roast - 6-8 per quarter
  • Arm Chuck Roast Roast - 2 per quarter
  • Ground Beef - approx. 50 pounds per quarter
  • Bones for soup or dogs

Best Cuts & Ground Beef

*50-60% of this option will be ground beef

Cuts in the Best Cuts & Ground Beef option include, but aren't limited to:

  • Tenderloin Filets
  • Porterhouse Steak
  • T-Bone Steak
  • Top Sirloin Steak
  • Ribeye Steak
  • Chuck Eye Steak
  • Top Sirloin Steak
  • Sirloin Tip Steak
  • Blade Chuck Roast
  • Arm Chuck Roast
  • Meaty Soup Bone (from the Shank)
  • Ground Beef
  • Bones for soup or dogs

"I don't have time to cook!" 

*70% of this option will be ground beef

Cuts in the "I don't have time!" option include, but aren't limited to:

  • Tenderloin Filets
  • Porterhouse Steak
  • T-Bone Steak
  • Ribeye Steak
  • Chuck Eye Steak
  • Top Sirloin Steak
  • Ground Beef
  • Bones for soup or dogs