Quarter share · #2641 · Black Angus steer

Northfield Pastures · Bemidji, MN · Estimated 110 lb of cuts · Submit by May 21

Tell the processor exactly how you want every cut.

Answer the four big questions first. Tap the cow to drill into any section. We auto-save as you go.

Quick start · the four big ones

These set sensible defaults for every cut.

How many in your household? We'll size packages so meals don't have to be split.
Burger pack size How much ground per pack — single dinner vs. batch.
Steak thickness Applies to ribeye, NY strip, sirloin, T-bone.
Roast size Chuck, prime rib, rump, sirloin tip.
Wrap Vacuum-sealed lasts 2× longer in the freezer.
Smoke / cure Mostly relevant for brisket, short ribs, pork.

The animal · tap a section to dive in

Green = cuts kept · gray = mostly ground

CHUCK 3 CUTS RIB 2 CUTS LOIN 3 CUTS SIRLN ground ROUND ROAST BRISKET SMOKER PLATE FLANK SHANK SHANK
Steak / smoker cuts kept Round (lean roasts) Chuck (slow-cook) Mostly ground Tap a region to dial in its cuts.

Or grab a preset

Skip the picking — start from a known recipe.

Drill into any section

Tier 2 · pick what to keep, what to grind

▶CHK

Chuck (front)

~28 lb · the workhorse: roasts + grind

3 cuts on
Chuck roast Slow-braise. ~3 lb each.
~6 lb
Chuck steaksBone-in 7-bones, perfect for grilling marinade.
~4 lb
Stew meat1″ cubes, packaged in 1 lb units.
~3 lb
Country-style ribsCut from chuck eye, ideal for low-and-slow.
~2 lb
▶RIB

Rib (front)

~15 lb · the marquee — ribeyes

2 cuts on
Ribeye steaks Bone-in or boneless. 1″ default.
~9 lb
Prime rib roastWhole, frenched, 4-bone or 7-bone.
~6 lb
Short ribsEnglish-cut, 3-bone packs.
~3 lb
▶BRK

Brisket (front)

~8 lb · whole packer for smoking

1 cut on
Whole brisket (packer)Point + flat. Untrimmed for the BBQ purist.
~8 lb
Brisket flat onlyLeaner half. Roasts well too.
~4 lb
▶LON

Loin (hind)

~22 lb · tenderloin + strips + T-bones

3 cuts on
Tenderloin (filet) Whole or 1½″ medallions.
~4 lb
NY strip steaksBoneless. 1″ default.
~8 lb
T-bone / PorterhouseStrip + tenderloin in one cut. Replaces NY strip + filet.
~6 lb
Sirloin steaksTop sirloin. Great for grilling.
~4 lb
▶SIR

Sirloin (hind)

~10 lb · top sirloin + tri-tip

0 cuts on
Top sirloin steaksLean, big-flavor cuts. 1″ default.
~6 lb
Tri-tip roastWhole triangular cut, Santa Maria style.
~3 lb
▶RND

Round (hind)

~22 lb · roasts + jerky + grind

0 cuts on
Rump roastWhole top round, 3-4 lb each.
~6 lb
Round steaksTenderized for cube steak or pounded thin.
~6 lb
Sirloin tip roastLean, great for slow-roasting.
~4 lb
Jerky stripsPre-sliced thin from eye of round.
~3 lb
▶FLK

Flank

~5 lb · skirt + flank

0 cuts on
Flank steakWhole, perfect for grilling or fajitas.
~3 lb
Skirt steakInside or outside. Carne asada.
~2 lb
▶PLT

Plate (lower mid)

~7 lb · short ribs (English) + skirt

0 cuts on
English short ribsCross-cut, 3″ pieces.
~4 lb
Hanger / outside skirtButcher's cut — small, intense.
~3 lb
▶SHK

Shank · Bones · Trim

everything else

3 cuts on
Soup bonesCross-cut shanks for stock or osso buco.
~4 lb
Marrow bonesSplit lengthwise for roasting.
~2 lb
Suet (rendered tallow)For cooking, candles, or wildlife feed.
~3 lb

Specialty + organs

Tap to keep. Untapped goes to the processor.

Anything else?

Free-text for the processor.