Please review our processing details and fees below. Please call 641-942-6231 to place your order.
Customers will be notified when their order is complete. Processed orders need to be picked up promptly to avoid storage fees. Customers picking up processed orders must bring their own containers to transport their processed meat home. Meat will be frozen. Coolers, boxes, or totes will work.
*We need to know size of roasts you would like (3# is average).
How thick you would like your steaks. |How many steaks per package
*How many pounds of Ground Beef per package. (1,1.5 or 2#)
*We hang your beef 7-10 days as suggested by ISU Meat Lab – please request if you would like a longer hang time!
Roasts _____# (Chuck, Arm, Seven Bone, Rump are the standards**)
Brisket: Keep or Grind (Circle one) Thin wide Roast off of the chest
Steaks: ___” Thick (if you have a ¼ it has to be 1 IN thick) and ____per package T-bone, Rib-eye (large carcasses) or Rib/Club Steak (small carcasses), and Sirloin, Sirloin Tip are the standards. **
Round: Tenderize Steak, Un-Tenderized Steak, Minute Steak or Grind. ** (Circle One)
Short Ribs: Keep or Grind (Circle One) | Soup Bones: Keep or Discard (Circle One)
Stew Meat: Grind or _____ – ____# Packages(example 5-1#packages)
Ground Beef: in ____#packages or ____# Patties ____per pkg
Note: Minimum Order of 25 pounds, Patties come in 1/4 or 1/3
Heart: Keep or Discard (Circle One) | Liver: Keep or Discard (Circle One)
Tongue: Keep or Discard (Circle One)
**Special Requests include but are not limited to the following:
Chuck Steaks instead of roasts. Arm Steaks instead of roasts. (Roast)
NY Strip & Fillets instead of T-Bone. (Steak) | Round Roasts instead of steaks. (Round)