Whole Beef (Pay in Full)

Total Cost: $3,500.00

With a Whole Beef order you get free custom cutting and packaging preference. The processor will call you personally and go over the cutting options with you and as you make your selection, they will put your cutting and packaging orders on the cut slip the butcher will use as he is cutting your side of beef. This is Certified Oklahoma Bred, Born, Raised and Processed. This is Dry Aged Beef that is free from antibiotics and growth hormones and everything else. This is natural beef that makes such a delicious meal every time.

Arm roast: Yes or No?        

Roast size: 3-4# or 4-5#

Chuck roast: Yes or No?

If roast: 3-4# 4-5#

If steaks: 1/2” 3/4” 1”

If steaks, steaks per pkg: 2-4-6

Ribeye steaks: bone in or boneless steaks or Prime Rib

If steaks, steaks per pkg: 2-4-6

Strip loin: Tbones or Strips & Filet Mignon?

Steaks 1/2” 3/4” 1” Steaks per pkg 2-4-6

Round steaks: bone in, boneless, tenderized?

If not tenderized: 1/2” 3/4” 1”

(cubed steak) If tenderized: pounds per package?

Steaks per pkg: 2-4-6

Sirloin steaks: bone in or boneless?

Sirloin thickness: 1/2” 3/4” 1”

Steaks per pkg: 2-4-6

Sirloin tip: tenderized or roast or steaks

if steaks: 1/2” 3/4” 1”

Steaks per pkg:2-4-6

Ground beef: 80-20 or 90-10 Vacuum sealed

Brisket: yes or no, half or whole

Flank steak: yes or no

Skirt steak: yes or no

Short ribs: yes or no

Pikes peak roast: yes or no 

(Osso Buco)      Soup bones: yes or no

Stew meat: if yes how many #

ASK FOR ITEMS:

Tri-tip: yes or no

Picanha: yes or no

Organs:

Oxtail: Yes or No

Kidney: Yes or No

Liver: Yes or No

Heart: Yes or No

Kidney Suit: Yes or No

Tongue: Yes or No

          Total Yield: About 440# of packaged Farm Raised, Dry Aged, Clean Beef                                    16 cubic feet of freezer space is needed for a Half Beef

• Our favorite beef roast, a Chuck Roast, absolutely delicious in a crock pot or on a pellet grill or smoker...Hint: smoke it exactly like a Brisket

• The delectable and coveted Bone in Ribeye. America's number one most sought after cut of beef aged to perfection.

• Our staple, like many other farms is our 85/15 Dry Aged Ground Beef. Of all of our customers we have had and continue to provide for, the majority just started with 1# of our Ground Beef. 

• The smokers paradise more often than not pivots from one meat to another with the Beef Brisket being the fulcrum of most other action and experiments.

• The meaty and very beefy Short Ribs, cook them many different ways for a multiple choice flavor selection. 

• Blade Tenderized Round Steak, AKA Cubed Steak. Great for Chicken Fried Steak, Swiss Steak, Carne Asada and Stir-fry 

• Who doesn't recognize this beauty? The T-Bone is known across all of the land as a tasty and beautiful steak. Did you also know that the T-Bone is the bone in version of a New York Strip and Filet Mignon? Thats right, Strip Loin on the left and Tenderloin on the right. 

 

• New York Strip Steak is an often coveted cut of beef, not known for marbling as much as the ribeye, but right next to it on the carcass. Cooked properly this cut of beef can not only compete with the best, but be the best. Just another option when you order a half or whole beef from us. 

• The Filet Mignon is definitely the highest of the high end steaks. So tender and near impossible not to cook to absolute perfection every single time makes it a favorite with portion beef buyers because its so much cheaper to buy when buying a half or whole beef.

• The Picanha!!!!! A favorite in the Dunagan Household that takes precedence over all other cuts, but 1. This age old and very often overlooked piece of beef is "scratch your head good", leaving you wondering why you haven't ever had it before. Definitely don't forget to ask the processor for this cut with every order. 

• Dino Ribs are quickly becoming a sought after item for people who love to smoke meats. For even the best backyard bandits these ribs can be difficult to get perfect every time. You can add this option to your Half Beef order when the processor calls.  

• This beauty will taste better than it looks, I know that is hard to believe, but trust me. These bone in Arm Roast are absolutely delicious, that marrow in that bone will render into your base and mix with all of the veggies for an overall blend of deliciousness. Cannot beat it on a cold or rainy night!

 

                                         In addition to the best Beef around........