Beef Cuts

At Lake Joy Farmstead we take great care of our cow.  Our cows are 100% grass-fed and grass finished. We use the very best haylage and alfalfa from throughout Washington state.

When you select your portion, from 1/8 to whole, we work closely with the butcher to cut your animal to meet your family’s needs. We estimate the hanging weight of the pork to be 650-750 lbs. per carcass (many factors make this a wide estimate) putting a share (1/2 beef) between 325-375 lbs. A quarter share is cut in half of this number.

The Cuts

Sirloin Steaks

  • Yes, ¾ - 1, ¼ inch thick
  • Grind – I want burger.

Rib Steaks

  • Yes, ½ - 1.5 inch thick
  • Yes, make a roast 3-4 lbs. and rest into steaks
  • Grind – more burger!

T bone Steaks

  • Yes, ½ - 1, ½ inch steaks
  • No, goes to tenderloin and NY Steaks
  • No, more to the grind!

New York Steaks – Only if you indicate NO T BONE

  • Bone in
  • Boneless
  • ¾ - 1, ½ inch thick
  • No, chose T Bone

Tenderloin – Only if you indicate NO T BONE

  • Full roast
  • Butterflied steaks
  • Medallion steaks
  • 1-1, ½ inch thick
  • No, chose T bone

Chuck Roasts – the best of the roasts. Great for roast beef or smoked as pulled beef!

  • Yes, 2-3 lbs
  • Yes, 3-4 lbs
  • Yes, into steaks
  • No, more grind

Sirloin Top Roast

  • Yes, 2-3 lbs
  • Yes, 3-4 lbs
  • No, more grind

Beef Round Roast – great for jerky!

  • Yes, 2-3 lbs
  • Yes, 3-4 lbs
  • No, more grind

Top Round Steak – great for jerky!

  • Yes, 2-3 lbs
  • Yes, 3-4 lbs
  • No, more grind

Ribs from the rib plate – how long would you like them?

  • Short Ribs – 1 ½ inch
  • Long Ribs – 3 inches
  • Halved Ribs – 6 inches
  • Kalbi style Ribs (sometimes called flanken) – ½ inch

Stew Meat or Kabob

  • Yes, 5-6 lbs.
  • Yes, 10-12 lbs.
  • No, more grind

Tri Tip

  • Yes
  • No, more grind

Brisket – great for Texas-style smoked, corned beef and pastrami

  • Yes, leave whole
  • Yes, cut in half
  • No, more grind

Burger – the grind

  • Yes, lean burger 12-15% fat
  • Yes, fatty burger 20% fat (if enough fat on beef)

Bones – for soup, with a little meat on them

  • Yes or No

Bones – for stock/broth

  • Yes or No

Bones – for dogs

  • Yes or No

Other – this includes oxtail, special cuts

The Grind

All of the trim and any other cuts you designate to be made into burger becomes the Grind.