How to Order

Step 1 - Contact Marty Little @ 507.402.5959

Step 2 - Get on our schedule for butcher dates

Step 3 - We will contact you when you need to call into the butcher shop to place your cutting orders. 

Step 4 - We dry age our beef for 7-14 days so be patient 

Step 5 - The Butcher shop will contact you to pick up your meat when it is ready.

Step 6 - Pick up your meat and pay the butcher for processing. 

Step 7 - Pay for your beef.

Step 8 - Enjoy your CRC BEEF and let us know when you need to reorder! 

We dry age our beef 7- 14 days.

You will pick up your beef directly from the butcher.

We will let you know when the animal is at the butcher, and then you can give them a call to place your cutting order.

Does making your own cutting preferences intimidate you? Not knowing what the butcher will ask? Download this quick guide that breaks down all the questions:

How to Place Your Order

Cutting Order Questions?

Steaks
How many steaks per package? 2,3,4?
Steak thickness? 3/4”, 1”or 1 1/4” (we recommend 1”)
What steaks do you want?
T-bone steak or NY strip and filets?
Rib steak (bone in) or rib eye (boneless)?
Sirloin or boneless sirloin?

Round steak
Do you want it tenderized, turned into stew meat or into burgers?

Roasts
Roast size preference? 21/2 - 3 lbs or 31/2-5 lbs
What roasts do you want?
Chuck roast?
Arm roast?
Sirloin Tip roast?
Rolled Rump Roast?

Ground Beef
Do you want 1lb, 1.5lb, or 2 lbs packages? 50-70 lbs
Our average Leanness is 85 / 90
Do you want pre-made hamburger patties?
If so, do you want 1/4 or 1/3 pound patties?
How many?

Short Ribs
Soup bones?

Liver/ heart / tongue

Quarter Beef
You will want a freezer with 5-7 cubic feet of space
4- Chuck Roasts
2 -Arm Roast
1-Sirloin Tip Roast 1 - Rolled Rump Roast 6- T-Bone Steaks
6- Ribeye Steaks
6- Sirloin Steaks
8 round steaks or 4 lbs Stew meat 2- Short Ribs
3 - Soup Bones
50— 1 lb Ground Beef
15 x 4 (1/4lb) Burger Patties

FAQs

  • For the Quarter Beef, you will want a freezer with 5-7 cubic feet of space

  • 4- Chuck Roasts
    2 -Arm Roast
    1-Sirloin Tip Roast
    1 - Rolled Rump Roast
    6- T-Bone Steaks
    6- Ribeye Steaks
    6- Sirloin Steaks
    8 round steaks or 4 lbs Stew meat
    2- Short Ribs
    3 - Soup Bones
    50— 1 lb Ground Beef
    15 x 4 (1/4lb) Burger Patties

  • We sell our beef for $2.70/ pound based off thehanging weight at the local butchers.

    The average hanging weight of a quarter beef is 200.

    If you order a quarter beef you will get around 130 pounds of meat ready for your freezer.

    Cost of beef $2.70 x 200 lbs. = $540
    Average Cost of processing + $220
    Total cost = $760

    Breakdown for cost /pound
    Total cost $760/130 lbs. beef = $5.85

    That means you are getting cuts of steak and roast for only $5.85/ pound.

    Your cost will vary based on the weight of your beef.

  • Steaks

    How many steaks per package? 2,3,4?

    Steak thickness? 3/4”, 1”or 1 1/4” (we recommend 1”)

    What steaks do you want? T-bone steak or NY strip and filets?

    Rib steak (bone in) or rib eye (boneless)?

    Sirloin or boneless sirloin?

    Round steak? Do you want it tenderized, turned into stew meat or into burgers?

    Roasts

    Roast size preference? 21/2 - 3 lbs or 31/2-5 lbs

    What roasts do you want?

    Chuck roast? Arm roast? Sirloin Tip roast? Rolled Rump Roast?

    Ground Beef

    Do you want 1lb, 1.5lb, or 2 lbs packages? 50-70 lbs

    Our average Leanness is 85 / 90

    Do you want pre-made hamburger patties?

    If so, do you want 1/4 or 1/3 pound patties? How many?

    Short ribs?

    Soup bones?

    Liver/ heart / tongue?

Order today!

If you are looking to order, please send us a message below. We look forward to talking with you soon!