Fil(et Mignon) was brought to the processor last Monday. He was our first calf born at the Ranch to Bella and our first to bring to the processor in Johnson City. Lots of firsts!
Cuts requested from the butcher
- chuck roasts
- pike's peak roast (butcher said good for cutting into stew meat)
- back ribs
- BBQ size ribs
- ground beef in 1# and 2# tubes from the round, rump, and arm
- flank or skirt steak (fajita meat tenderized but not cut into pieces)
- beef bones (for bone broth or dogs)
- soup bones (from the neck and shank with meat)
- organs (liver, kidneys, and oxtail)
- sirloin steaks +$4/pound
- NY strip steaks +$6/pound
- boneless ribeye steaks +$8/pound
- tenderloin steaks +$9/pound
- 10# mixed cut box - $8/pound, deposit $25
- 25# mixed cut box - $7/pound, deposit $50
- 50# mixed cut box - $6/pound, deposit $100
Details: Fil was a young 20 month bull, half Angus half Jersey, not steered. So he may be leaner than a full beef because he was both a bull and half Jersey. His Jersey is supposed to make him more tender. Everyone tells me Jersey beef is the best so we will see if that is true. He was bottle/bucket fed until he self weaned at 4 months, grass fed until this June when I started graining him with the H&H cattle grower feed so I'm hoping that got him some nice marbling. I expect there to be about 400 pounds hanging weight (includes all the bones) so I won't take anymore than 300 pounds worth of deposits.
He was taken to Harvest House in Johnson City for processing. They are supposed to be great. USDA inspected, humane, and good at what they do. It wasn't a high stress unloading environment there. All the beef will be vacuum packed and frozen when I pick it up and I will bring it to the Ranch and put it in the deep freeze until those who have made deposits to come pick up. I expect the beef back in 2-3 weeks.
All mixed boxes are filled with whatever cuts you like, first come, first serve, at the per pound rate above. Steaks are a little extra but can count for your total pounds. I'll use whatever boxes we have, or bring your own, and tare the shipping scale we have.
I'm keeping back the heart and tongue for our family because those are favorites but everything else is available. If you want other cuts in the future please let me know and I'd love honest opinions about the taste and butchering job. This is our first time taking a young bull to the processor so the more you tell us, the better we can do for next time. We have two full beef steer calves, one black Angus and one mostly red Angus for next year. They will probably be fattier than this one because of their breed and I got them steered at the vet at a month old.
The non-refundable deposits can be paid by cash, check, or credit card either via online invoice, next time you stop by, or mailed. If you have any questions, please ask. 314-578-1351 or firstname.lastname@example.org