Steps to having a beef processed:

IMPORTANT!!  Please do not bring animals over 1500 pounds.  

We will not accept animals that are too large for our facility.

1.  Call us at 720-215-0226 or 303-769-4544 to set up a butcher date.

2.  After you have your butcher date, call the brand inspector for your area to schedule a time for them to come out, do a brand inspection and give you a "Bill of Sale" that you deliver to us with your animal.  This certificate is only good for 10 days.  Please use the link below to find the Colorado Brand Inspector for your area.  We will also need you to complete the Beef Ambulatory Statement when you drop off your beef.

3.  Drop off your animal with the Brand Inspection and completed Cut Sheets.  You can pick up Cut Sheets at the locker, print or download one from this website, submit your order online on this page, or call in your cutting order (303-769-4544).  If you are selling shares to your customers, please have them submit their orders by the day the animal is dropped off.  Your beef will age for a standard 12-14 days unless otherwise requested so you have some time before we need to have your cut sheet.  Please note that orders for Quarter Beef must have the same size cuts (steak thickness and roast size) to allow for equal shares.  

4.  After we process your beef, we will call you to let you know that your beef is ready and to let you know the amount due for processing.  Cash or checks are preferred as we have to add a 4% processing fee to process a debit or credit card.  You have up to a couple of weeks to pick up and pay for your order.

5.  Grill and enjoy your beef.

Beef Ambulatory Statement

How much Beef will I bring home?

The above chart is helpful when figuring out how much space you're going to need in your freezer when your beef is ready.  Generally speaking, a beef Carcass (or Hanging Weight) is 60-62%% of the Live Weight, and the Packaged Weight is 65-70% of the Hanging Weight.  We will provide the Hanging Weight for you as soon as we have it ready.  

Download Beef Cut Sheet

Yield Analysis for Beef, Pork, and Lamb

Penn State created this great breakdown of yields for Beef, Pork, and Lamb.  Click below to follow the link.

Yield Analysis

Beef Cut Sheet

Choose Beef Share*
Are you getting the whole beef, a half beef, or a quarter beef. Quarter beef are made by splitting a front quarter and a back quarter so you get all the same cuts. * Quarter Beef must have two quarters requesting the same size steaks and roasts.
T-Bone Steaks OR Filets and New York Steaks*
You can either get T-Bone Steaks or Filets and New York Steaks. They are made out of the same cut of meat.
How thick & how many per package? (Standard = 3/4" Thick, 2 per package)
How thick would you like the Round Steaks? (Standard is 3/4" thick)
Would you like to have your Round Steaks tenderized?*
Minute Steaks*
Minute steaks are made from the Round and are often referred to as Cube Steak. If you like chicken fried steak, you might want some of these.
How thick would you like your Sirloin Steaks? (Standard is 3/4" thick)
We can make the Sirloin Tip into a Roast or cut it into Steaks.
What size packages would you like for your hamburger?
Ribs can either be cut as Brontosaurus Ribs (about 6"), Short Ribs (about 4") or made into burger.
Rib Loin*
This area can be made into Prime Rib Roast, Rib Steaks, or both. Please make your size selection below.
If you requested a Prime Rib Roast, approximately what size would you like? If you did not want a roast, enter 0.
If you requested Rib Steak from the Rib Loin area, how thick would you like your steaks and how many to a package? (Standard is 3/4" thick, 2/package) If you do not want Rib Steaks, enter 0.
These are the Chuck, Arm, and Rump Roasts. Standard is 2 to 4 pounds per Roast. The general guideline is one pound per person.
Stew Meat*
Stew Meat is made from the choice hamburger trim prior to grinding.
Neck Soup Bones*
Neck Soup Bones are made from the neck area.
Shanks are very similar to neck soup bones but are taken from the leg and are great for soups and stews.
Flank Steak*
Flank Steak can either be cut as a steak or ground into burger.
Brisket Roast*
The Brisket Roast can either be left as a Roast or ground into burger.
Please indicate which of the Extras you would like to have.
Any additional instructions or requests?
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Please complete a cut sheet for your beef to let us know how you would like your beef cut.  You can complete this online questionnaire, download a cut sheet to print and email to others using the "Download Beef Cut Sheet" button above, or call in your order.  If you have questions, please give us a call.  We're happy to discuss cuts to help you make a selection.