Raising happy, healthy cows while building a happy, healthy community.
Raising happy, healthy cows while building a happy, healthy community.
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Carwood Farm Beef Cuts Guide

Please don’t send this form back.This is just a guide for you to use at home, to assist you in your decision making. Brad, at Wengers, will review these cuts with you.


Steaks  

How many per pack: ____1 or ____ 2  


Because thin steaks cook so rapidly, it’s easy to overcook them. So, we recommend that you have your steaks cut at least 1 inch thick or more.  If you want boneless steaks be sure to specify that.  If you would like smaller steaks (8-12 oz), especially from the sirloin, let the processor know or they will likely average 1.4-1.8 lbs


NY strip or T-bone/Porterhouse steak thickness:

____3/4” _____1” _____1 ¼* _____1 ½  


Unfortunately, you can’t have both tenderloin fillets (fillet mignon) and T-bone/porterhouse steaks. The tenderloin is the small part of meat on a T-bone/porterhouse steak. If you want separate tenderloin fillets from your quarter of half, ask the butcher for them and for New York (NY) strip steaks. A NY Strip steak is the larger portion of meat from a T-bone/Porterhouse with the bone and tenderloin removed.


Rib eye: You can have this cut as boneless ribeye or bone-in rib steaks or as a standing rib roast (with bones), or ribeye roast (without bones).  

Boneless______ or Bone-in______  

Steak thickness: ____3/4” _____1” _____1 ¼* _____1 ½  

Rib Roast ______3-4 lbs each _____5-6 lbs each


Sirloin: Choose boneless or bone-in. Specify size, as well

Boneless______ Bone-in_______ Size: 8-12 oz______ 1.4-1.8 oz______

Steak thickness: ____3/4” _____1” _____1 ¼* _____1 ½ S

Kabobs/Stew Meat: # of l lb packs ________


Roasts: Generally includes Chuck, Sirloin Tip, and Round (rump) roast. Can also include Rib roast. Roast

Weight ____2 lb packages ____3 lb packages* ____ 4 lb packages

____bone in  ________bone out


Short Ribs: Most people opt to grind the short ribs into ground beef. Consider a cut called an English cut if you plan to braise them. You can have them deboned which also removes some of the fat. If you like Korean style, grilled, short ribs you can have them cut Flanken style, or across the bone, at about ½ inch thick.

Grind_______ English Cut______ Boneless______


Ground Beef: ____1 lb packs ____1 ¼ lb. packs ____ 1 ½ lb. packs ____2 lb. packs

Hamburger Patties (extra charge):____ ¼ lb* or ____ 1/3 lb

Options for the Round: Round steak is lean, and not quite as tender as other cuts. However there are several delicious options for the round. The round is composed of the top round and bottom round. If you would like to make steaks for London Broil, ask the butcher to cut the bottom round into steaks for this purpose.

______Ground beef.  

______Stew meat: pre-cut, packaged meat cubes ready for browning for stew or chili.  ______Top round (Rolled Rump) roast


Round steaks:  _______cut thin ( ½ to ¾ inch thick) and tenderized for cube steak_________or cut thick ( 1 ¼ or 1 ½ inch thick) for making London Broil

Brisket: This is a delicious cut for barbecue, braising or for making corned beef. Otherwise it can be ground.

_______Ground beef

_______ or whole brisket

 

Soup bones: ____package separately…….Use for delicious soup, soup stock and stews. Or feed to your dogs.

____Grind into ground beef ….The meat, next to the bones is flavorful.

 

Check all you would like with your meat order: ____heart ____liver _____oxtail ____tongue

 

**There may be other specialty options - feel free to ask the processor.



Contact

Wenger Meats & Ice

511 East Louther Street

Carlisle, Pennsylvania 17013

P: 717-249-3223

E: wengers@wengermeats.com

Hours

Monday: 7:00am - 3:00pm

Tuesday: 7:00am - 3:00pm

Wednesday: 7:00am - 5:00pm

Thursday: 7:00am - 6:00pm

Friday: 7:00am - 6:00pm

Saturday: 7:00am - 3:00pm

Sunday: Closed

 

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