LIST OF CUTS


I want cuts information on:        BISON       BEEF        LAMB

What to expect on a Quarter or Half Bison

Quarter or Half
actual numbers and sizes of packs will depend on your animal’s size and weight.
Standard processing includes 2 steaks per pack/ 1” thick
Standard Cuts:
1 Tenderloin steak (2 on a half),T-bone Steaks, Sirloin steaks, 1 Sirloin tip roast (2 on a half), Chuck roastsShort ribs, Stew meat, Burger (1 lb packs), Shanks/Soup bones
Prime rib/rib steak portion – options:
1 smaller prime rib OR Rib steaks   Half Bison: 1 large prime ribs OR 2 smaller prime ribs OR All rib steaks OR 1 smaller prime rib AND the rest rib steaks
Bottom round portion – options:
In a Roast, Cube Steaks or Grind it into burger
 Eye of Round roast portion – options:
In a Roast or Grind it
If there are any of the above cuts that you would rather have processed as burger or stew, please specify in the comments’ section of the butchering form.

Butchering Form ~ Quarter Bison Options


Butchering Form ~ Half Bison Options

What to expect on a Quarter or Half Beef

Quarter or Half
actual numbers and sizes of packs will depend on your animal’s size and weight.
Standard processing includes 2 steaks per pack/ 1” thick
Standard Cuts:
1 Tenderloin steak (2 on a half),T-bone Steaks, Sirloin steaks, 1 Sirloin tip roast (2 on a half), Chuck roastsShort ribs, Stew meat, Burger (1 lb packs), Shanks/Soup bones
Prime rib/rib steak portion – options:
1 smaller prime rib OR Rib steaks   Half Bison: 1 large prime ribs OR 2 smaller prime ribs OR All rib steaks OR 1 smaller prime rib AND the rest rib steaks
Bottom round portion – options:
In a Roast, Cube Steaks or Grind it into burger
 Eye of Round roast portion – options:
In a Roast or Grind it
If there are any of the above cuts that you would rather have processed as burger or stew, please specify in the comments’ section of the butchering form.

Butchering Form ~ Quarter Beef Options

Butchering Form ~ Half Beef Options

What to expect on your Lamb

The number and size of your cuts of meat will depend on the size of your individual animal. Because Icelandic lambs are somewhat small and the sizes vary, the butcher 
will use his professional discretion to process each lamb according to the amount of meat on your animal’s carcass. 
You will receive the following cuts:
Lamb chopsLeg of lamb steaks, Loin end roasts, Shoulder roasts, Leg of lamb roasts, Shanks, ribs, and approx. 2 lbs of either stew OR ground lamb.  There is no butchering form on a lamb, just let us know whether you would prefer ground lamb or stew meat.  
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