Let's start by gathering some basic information from you, please.

How do you want the following items prepared?

T-Bone steaks come from the Short Loin. On one side of the T-Bone is the New York strip, and on the other is the filet mignon (tenderloin). If you select T-Bones, you can't get a tenderloin roast because it has been cut up as part of the T-Bones.

A leaner portion of meat that comes from the top of the cow’s back. It has just the right balance of tenderness and flavor.

This cut is one of the more tender sections of beef. Located along the ribs, this is the source of a popular ribeye steak and rib roast.

This cut encompasses the neck, shoulder, and part of the upper arm. These muscles do a lot of work, and there is a good deal of connective tissue, making it better suited for braising and slow cooking.

This cut from the front or chest of the beef is tough and should be cooked long and slow. A crockpot or smoker is an excellent choice.

This is a very lean muscle group that does a lot of work and requires moist heat (think London broil) or careful cooking.

Some people want these and some people don't.

This is not included in our standard processing fee. Sausage is an additional $5 per pound with a 10lb minimum.

Meat dry aged for 30 days will loss around 15% of its weight in moisture loss. The flavor, however, will be more concentrated, and the meat will be more tender.