Our staff will help you fill out the cut sheet for your order.

Why you can't have your tenderloin and T-bones.

This informaton is meant to guide you in decisions you'll need to make.

Fillets, T-bones, flatirons, chucks, and more, but maybe not all at once.

Click an area for cuts and details.

Pork

Custom Cut Pork

Pork
Shoulder Loin Tenderloin Fillet Ham Pork Belly Ribs

Shoulder

Loin

Sirloin pork chops

Center cut pork chops

Blade cut pork chops

Loin roasts

Tenderloin Fillet

Whole or cut into medallions

Ham

The hind leg of the hog and known as fresh ham.

Traditionally cut in half and cured into ham.

Can also be sliced into fresh ham steaks.

Fresh ham cutlets.

Pork Belly

Traditionally cured and smoked into bacon.

Uncured, it is known as fresh bacon.

Ribs

Spare ribs

Baby back ribs

St Louis ribs

Here are some tips for filling out the cut sheet for your custom beef order.

  1. Tenderloin fillets vs T-bones and NY strips. There are 2 whole tenderloins per animal. They're located on the inside of the ribs at the short loin and sirloin. If you choose to cut tenderloins separately, whole or cut into fillets, your order cannot include T-bone or porterhouse steaks (porterhouse steaks are a large T-bone, they are basically the same cut). That smaller, rounder section on your T-bone is the tenderloin. If it's take out and processed on it's own, you are left with NY strip steaks. If you want to cut the tenderloin from one side and keep the other side for T-bones we can do 50/50. That means you get half as many of each cut than you might normally expect.
  2. Rib roasts (prime rib) vs ribeyes. Both are cut from the rib primal. If you cut them into ribeye steaks (or bone-in rib steaks or cowboy steaks), you won't get rib roasts. We can do 50/50 and cut rib roasts from one side and ribeyes from the other. That means you get half as many of each cut than you might normally expect.
  3. Flatirons vs chuck roasts or chuck steaks. There are 2 flatirons per animal. Flatirons and chuck roasts (chuck steaks are cut from chuck roasts) are cut from the chuck primal. If you cut flatirons it will reduce the size of the chuck roasts. Flatirons are considered a premium cut and there is an extra charge to process those.
  4. Hanger steaks. There's only 1, so savor every bite. Depending on the size of your animal, you may get back 2 or 3 packages of hanger steak but it's not a cut that's going to feed a crowd. If you don't want them cut they will go into hamburger grind. Hanger steaks are considered a premium cut and there is an extra charge to process those.
  5. Tri-tips There are 2 tri-tips per animal. If you don't want them whole, they will go into hamburger grind. Tri-tips are considered a premium cut and there is an extra charge to process those.
  6. Hamburger vs roasts The more whole muscle, roast-type cuts you select, the less hamburger grind you will get in your order. If you specifically want more hamburger be sure to make that choice.

Catfish tenders, sirloin chops, butts, pork steaks and more, but maybe not all at once.

Here are some tips for filling out the cut sheet for your custom hog order.

  1. Tenderloin and sirloin chops. True pork tenderloins are sometimes called catfish tenders. Sirloin chops are the larger size chops that resemble a miniature porterhouse beef steak. There are 2 whole tenderloins per animal and they are small, lean cuts located on the inside of the ribs at the short loin and sirloin. They can be processed as a whole tenderloin or included on sirloin chops or sirloin roasts. If you choose to cut tenderloins separately, your sirloin chops or loin roasts will not include a portion of tenderloin..
  2. Roast vs chops Both are cut from the loin, so you can have one or the other. We can do 50/50 on a whole hog order.
  3. Boston butt vs pork steaks. Boston butt is cut from the upper portion of the pork shoulder. This is the traditional source for BBQ pulled pork. Alternately, this can be processed into pork steaks. If you chose to leave the butt whole you won't get pork steaks. We can do 50/50 on a whole hog order.
  4. Loin roast vs chops. Both are cut from the loin, so you can have one or the other. We can do 50/50 on a whole hog order.
  5. Hams. An uncured, fresh ham is from the hind leg of a hog. This can be left whole for smoking or curing to become the ham everyone is familiar with. It can also be sliced into ham steaks of your desired thickness. If you're a sausage lover, it can also go into the grind.
  6. Sausage vs roasts and ham steaks. The more whole muscle cuts your select, the less grind becomes available for ground pork or to become sausage. If you specifically want more ground products, be sure to make that choice.

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