100% GRASS-FED, CERTIFIED ORGANIC BEEF

HALF BEEF/WHOLE BEEF:
CUT THE WAY YOU LIKE

PICKED UP AT BUTCHER:
WHOLE: $4.65/#
HALF: $5.00/#
PICKED UP AT FARM:
WHOLE: $4.85/#
HALF: $5.20/#

DETAILS FOR HALF/WHOLE BEEF ORDERS:

1. half/whole prices are for hanging weights, our hanging weights average 525# for whole and ~260# for half.
2. customer pays processing, which is typically $500 for a whole and $250 for a half.
3. take home weight varies based on cut choice, bone, fat, etc. however, a good estimate is 65% of hanging weight becomes take home weight.
4. customer chooses how they would like their meat cut. following is the butchers website for more processing information.
   http://www.risingspringmeats.com/processing.html
5. non-refundable deposit of $500 required for whole reservation and $250 for half.

INDIVIDUAL BEEF CUTS:
CONTACT US FOR PURCHASE AT FARM

GROUND BEEF —– $7/#
FILET (TENDERLOIN STEAK) —– $24/#
PORTERHOUSE STEAK —– $18/#
DELMONICO (RIBEYE STEAK) —– $18/#
RIB STEAK —– $17/#
STRIP STEAK (BONELESS TOP LOIN STEAK) —– $17/#
T-BONE STEAK —– $16/#
HANGER STEAK —– $16/#
FLANK STEAK —– $16/#
SKIRT STEAK —– $16/#
SIRLOIN STEAK —– $14/#
TOP ROUND STEAK—– $10/#
EYE ROUND ROAST —–$9/#
CHUCK ROAST (BONELESS) —– $9/#
CHUCK ROAST( BONE-IN) —– $8/#
TRI-TIP ROAST—– $9/#
ROLLED RUMP ROAST —– $9/#
BOTTOM ROUND ROAST —– $9/#
TOP ROUND ROAST —– $9/#
BRISKET —– $9/#
CHIPPED STEAK —– $10/#
STEW MEAT —– $10/#
LIVER —– $7/#
OSSO BUCO (SHANK CROSS CUT) —– $6/#
SHORT RIBS —– $6/#
OXTAIL —– $6/#
BACK RIBS —– $5/#
TONGUE —– $5 EACH
HEART —– $5 EACH
SUET —– $3/#
BONES (NOT VACUUM PACKED) —– $3