|
Riddell Freezer Beef |
|
Our Freezer Beef steers are chosen from the top of the group. These calves are the best doing calves that have a healthy history. When the beef is slaughtered it is hung for two weeks to increase tenderness and palatability. The beef is then processed to your specifications and flash frozen to lock in flavor and insure quality. We only use inspected and reputable lockers to further increase confidence in our product. We sell beef in quantities as small as a quarter. Our quarter is actually a half of a half, which includes cuts from both the front and rear quarters. This size produces about 110 pounds of meat for your freezer. The breakdown for a quarter is as follows: |
|
For 2011 I’m not sure we will continue to provide freezer beef. If you are interested in freezer beef give me a call and we can work something out.
|
|
Half of a half beef breakdown |
||||||
|
|
|
# per package |
# of pkgs |
lbs per pkg |
total lbs |
|
|
Round Steak |
1 |
3 |
2.5 |
7.5 |
|
|
|
Sirloin Steak |
1 |
3 |
2.75 |
8.25 |
|
|
|
Sirloin Tip Roast |
1 |
2 |
3 |
6 |
|
|
|
T-bone Steaks |
2 |
6 |
2.25 |
13.5 |
|
|
|
Rump bundle |
1 |
1 |
3 |
3 |
|
|
|
Rib eye Steaks |
2 |
4 |
1.25 |
5 |
|
|
|
Chuck Roast |
1 |
8 |
4.5 |
36 |
|
|
|
Lean Ground Beef |
1 lb |
35 |
1 |
30 |
|
|
|
Beef for stew |
1 lb |
3 |
1 |
3 |
|
|
|
|
|
|
|
|
112.25 |
|
|
|
|
|
|
|
|
|
|
All sizes and # of packages are approximate, but won't be much different |
||||||
|
Cut to your specs. (thickness, amount of roasts to grind, etc.) |
||||||
|
Should be ready around 7/15/10. |
||||||
|
Could have liver, heart, tongue, or oxtail. |
||||||
|
Can have ground beef in any size packages. |
||||||
|
Can have any percentage of ground beef put into patties.(any size patties) |
||||||