Cuts
We sell our Galloway cattle uncut. Buyer is responsible for transporting to the butcher. Our product is sold in quarters or halves.
Butcher costs are paid directly to the butcher. John Mast of LeRaysville Meat and Cheese will be the head butcher. He has been doing this since childhood and can cut the way you want. The butcher cost averages 75 cents lb hanging weight. More for specialty things.
LeRaysville Meat and Cheese
42 Cheddar Ln
LeRaysville, PA 18829
(570) 744-2221
Some things to consider:
- Tongue, liver, heart, and ox tail. Many do not want these, so I can get them to someone who does. Oxtail soup is yummy.
- Tomahawk steaks are in vogue, but are quite thick to accommodate width of rib.
- Brisket, flank steaks & skirt steaks (flank & Skirt make great teriyaki).
- Round steaks & roasts are very lean. Eye of round makes a good roast. Minute steaks make good jerky.
- Chuck roasts make the best stews.
- Sirloin has the most variety and most flavor. Porterhouse & T-bone the most tender.
- There is usually a lot of ground meat. So much more than for burgers & meatballs.
Quarter Buyers
Please give me a basic idea of what you want and if you want front, rear or split, so I can match you up with someone looking for the similar cuts, widths and package size.
Freezer Space
It’s important to make sure you have enough freezer space to store your beef.
| Qty | Chest Freezer (cu. ft.) | Upright Freezer (cu. ft.) |
|---|---|---|
| 1/4 cow | 5-7 | 5 |
| 1/2 cow | 8-10 | 8-10 |
How to buy
To purchase from us, please email us at jasykas@eatmorebeef.org.