The calves that are headed to the facility to be processed are going to be around 1200-1300 pounds. The hanging weight (after hide and guts are removed) is going to be around 700 pounds. Now the hanging weight is transformed into cuts of meat, that will equate to about 480 pounds.

Roasts -Pikes Peak Roast, Rump Roast, Arm Roast, Chuck Roast

Good Steaks -T-Bone Steaks, NY Strips, Fillets, Ribeye Steaks, Porterhouse Steaks, Sirloin Steaks

Round Steaks and Brisket

Stew Meat, Short Ribs, Soup Bones.

All Cuts that are not wanted are made into ground beef.

Once the calf is dropped off for processing, it takes about 3 weeks before it is ready. Our meat is aged for 2 weeks to add flavor and promote tenderizing.