Q: Where can I see a chart of meat cuts?
A: Traditional meat cuts are found in the chart below. Additional meat cuts can be found here.
Q: How large of a freezer do I need and where can I purchase one?
A: The general rule is 28 pounds of meat per cubic foot of freezer space. We recommend you invest in a 12 cubic foot freezer for a HALF-ANGUS and 20 cubic foot freezer for a FULL-ANGUS. Your meat will stay fresh for more than a year.
Q: Why is Black Angus the focus?
A: It all starts with genetics and breed. Within each breed, there are specific genetic variants which the rancher can choose to focus on, such as tenderness, marbling, demeanor, frame size, color, mothering abilities, and many others. At HLR Beef, our purpose is to produce an exceptional quality eating experience derived from Premium Black Angus Texas Beef, so we are mostly concerned about what the animal looks like on the inside.
Q: What is the processing cut sheet the butcher uses?
A: The Mineola Packing Cut Sheet is below and can also be downloaded here.
Q: How long do I need to tell the butcher to hang my Butcher Calf?
A: We suggest 14-17 days for aging time.
Q: What will you receive when you order a Butcher Calf?
A: A whole beef provides approximately 500 lbs. of boneless meat, and a half beef provides approximately 250 lbs. of boneless meat. On the cut sheet, you will specify the number of steaks: loin steak, bone-in or bone-out ribeye steak, T-bone steak or filet and strip steak. You can specify if you want your beef packaged together or individually packaged. You will receive chuck roast, arm roast and rump roast, brisket and pikes peak roast. You will also get hamburger meat, stew meat, skirt steak chili meat, soup bone and liver, if you choose.