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Pasture Raised · Marshall, Virginia · Est. 1997

Half Beef Cut Sheet Order Form

You choose exactly how it’s cut. We work with a USDA-inspected processor in Fauquier County, and your order is ready for pickup in about four weeks.

Fill Out My Cut Sheet

A Half Beef, Built Exactly the Way You Want It.

Every section of the animal — from the brisket to the round — is yours to customize. Tell us how thick to cut the steaks, how large to pack the roasts, and which specialty cuts matter most to your kitchen. Farm & Butcher does the rest.

If you have any questions about specific cuts or the process, please see our helpful FAQ page.

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Cut Preferences

Applied across your entire order
Steak Thickness(Required)
Specification for steaks in chuck, rib, short loin, sirloin, and round sections only if you select steaks for those sections. Thinner steaks, more steaks. Thicker steaks, less steaks. HF standard cut is 1" thick.
Roast Weight(Required)
We recommend one pound per adult. Specification for roasts in chuck, round, and sirloin tip sections only. Does not apply to brisket, prime rib, or eye round roasts.
How would you like your Ground Beef packaged?(Required)
Ground beef comes from the trimmings and anything you select to "Grind" below. If you do not choose to "Grind" any sections below, you will still receive 40-50 lbs of ground beef.
How many total pounds in patties would you like?
If you do not want patties, skip this.
If you would like patties, how large would you like your patties?
If you do not want patties, skip this.
Stew Meat(Required)
Trimmings that are a little too good to grind, saved by the butcher during the cutting process. Cubed beef in 1 lb packs. 5-20 pounds, depending on other selections.
Beef Fat(Required)
Beef fat is in large slices & chunks. 3-4 lb packs. Use for beef tallow or mix with venison.
Bones(Required)
Bones are packed in 3-5 lb packs. If you choose marrow bones only, you will receive 4-5 packs. If you choose all bones, you will receive 7-10 packs.

Front Quarter

Brisket • Rib Plate • Shank • Rib • Chuck
Brisket(Required)
Untrimmed means that the butcher will lightly trim off large sections of fat. Trimmed means that the butcher will take all of the fat off. If you plan to smoke the brisket, select untrimmed.
Rib Plate(Required)
For short ribs and Korean style ribs, 3-4 lb packs.
Shank(Required)
Osso bucco is packed 3-5 discs per pack.
Rib(Required)
If you grind this, we will cry.
Chuck(Required)
Ground chuck is packed separate from ground beef and is slightly more fatty than ground beef. # of steaks and roasts will depend on thickness/weight specifications. The chuck section is large, over 35 lbs.
Boneless Chuck Steak
From the top of the Chuck section, small steaks. Select as many as you'd like. Expect 6-8 steaks for each selection. If you don't select any, they will be ground (+10-12 lbs).

Loin & Sirloin

Flank • Short Loin • Sirloin • Tri Tip
Flank(Required)
One flank per half cow. 2-3 lb flank.
Short Loin(Required)
Don't you dare grind this section.
Sirloin(Required)
Ground sirloin is packed separate from ground beef and slightly more lean than ground beef. Petite Top Strip is your typical Sirloin Strip Steak. The Sirloin section is 10-12 lbs total.
Tri Tip(Required)
One tri tip per half beef, 1-2 lbs.

Round

Eye Round • Top Round • Bottom Round • Sirloin Tip
Eye Round(Required)
Small, lean round section. The Round section is 3-4 lbs total.
Top Round(Required)
Ground round is packaged separate from ground beef and slightly more lean than ground beef. The Top Round section is 10-12 lbs total.
Bottom Round(Required)
Ground round is packaged separately from ground beef and is slightly more lean than ground beef. Shaved beef is thinly sliced, similar to cheesesteak meat. Cube steak goes through a double tenderizer. The Bottom Round section is 8-10 lbs total.
Sirloin Tip(Required)
Ground sirloin is packaged separately from ground beef and is slightly more lean than ground beef. Sirloin tip steaks are approximately one pound each. The Sirloin Tip section is 8-10 lbs total.

Inside Steaks & Organs

Specialty cuts — processor restrictions may apply
⚠ Processor Restriction: Inside steaks and organs are only available to one side of the beef. Selecting them may move your reservation to the next butcher date. If you don't want to risk a delay, also select “Don't Delay” and you may or may not receive them.
Inside Steaks
These steaks are called inside steaks because they are located within the cavity, rather than outside. There are two skirt steaks and one hanging tender per half beef. Due to restrictions by our processor, inside steaks are only available to one side of the beef.
Organs
Due to restrictions by our processor, organs are only available to one side of the beef. Selecting them may delay your butcher date.

Have Questions Before You Order?

We're happy to walk you through the process, explain any of the cuts, or help you figure out what's right for your household. Just give us a call or shoot us an email — we're real people on a real farm.
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