SYRUP FED BEEF
These beef are marbled up on Distillers Syrup instead of conventional grain. The syrup is high in protein and good energy, which results in faster weight gain and thus, more tender meat. The distillers syrup is about 20% protein!
Current wait time: approx. 1-2 MONTHS till harvest after order is placed
2 TYPES of Syrup Beef
- Young-top-notch feeders. Good & Tender for great steaks. These are $1.94 per lb. live weight. That price includes the beef & basic processing.
- Not as young beef cows. Fine for Burger & roasts (but not quite as tender on the steaks) These are $1.52 per lb. live weight. That price includes the beef & basic processing.
These Syrup-fed beef are a great option if you like good marbling and plenty of fat on your steaks & roasts.
Quick facts you should know about ordering our SRYUP FED BEEF:
- Usually yield 38-40% of live weight as take home weight (more bone in = more take home weight).
- final price will be determined by live weight at time of harvest (includes “basic processing” cost)
- down-payment required at time of order. $250 per half beef, $500 per whole beef. This can be done on phone at time of order, if ordering by phone.
- if you can’t get thru to us on the phone LEAVE A MESSAGE, we will do our best to return that call – or text us at (270) 551-5224
- We DO NOT SHIP these beef, you will need to pick up your beef at our butcher-shop.
How to Order
Once you decide if you want a whole or half beef, just come by our butcher shop and let us know, or just pick up the phone and give us a call. We do ask for a down payment at the time of placing an order for one of our beef.
— Whole beef down payment is $500.
— Half beef down payment is $250.
You can pay for the balance when you pick up your beef.
Dry Aged for 10 Days
Then we like to dry-age the beef in our controlled temperature cooler for about 10 days to help the meat tenderize. Once that process is complete we process your beef or half beef to your customized specifications.
Frozen for Your Convenience
Finally we put it in the freezer and let you know that your beef is done and ready to be picked up! We prefer to text you when it is ready for pick up. We do recommend letting it freeze good and solid before pick up. But that is your call 🙂 One other factor I should mention in relation to time frame for turnaround on our beef… keep in mind that during deer season we stop processing beef and focus on deer. So if you place your order in the fall — anywhere near deer season — you may have to wait several months before you can pick it up.
What are my cut options? We will do our best to do your beef YOUR WAY. Generally speaking there are 3 general categories that most of your cuts of beef will fall into.
Or click here to see an EXAMPLE BEEF CUT SHEET already filled out.
In the roast category, there are 4 standard options. I will list them in order of their popularity. Rump Roasts, Sirloin Tip Roasts, Chuck Roasts, and Arm Roasts. If you REALLY like lots of beef roasts you might want to do all 4 types. Or if you just want the better ones you might go with the chuck roast, sirloin tip roast, and the rump roast. Whatever you do not want as roast will be put into burger.
Best Steak Options:
In the steak category, most people want the prime steaks which are the Rib-eye steak, the Sirloin steaks, and the T-Bone steaks. Our standard thickness is about 3/4 inch on those steaks, but you can tell us how thick YOU want us to cut YOURS. If you want top sirloin, New York strips, or filet mignon we can do that for you. Just keep in mind that those are simply the boneless version of the Sirloin Steak & T-Bone Steak. So if you want filet mignon you are sacrificing your T-Bones… I hope that makes sense.
There are other steak options as well.
Other Steak Options:
From the hindquarter you can go with Cube steak (aka minute steaks) or Round steak. Cube steak & round steak come from the same area, so you have to choose between one or the other. Note: Cube steak is simply the best part of the round steak that has been tenderized, so all your cube steaks will have been tenderized. Also since they are smaller steaks we recommend putting more per pack than you opted for in your prime steaks. We also allow you to choose to get Flank steak and Skirt steak from your beef. As with the roasts, any of these steaks that is not something you want, you can simply get it ground into your burger.
In the burger Category, most folks get their ground beef fat ratio at about 80/20 and packed in 1 lb chubs. (actual weight is about 1.4 lbs each) If you want your really lean burger, we recomment you buy one of our grass fed beef. They tend to be leaner. If you are going with our SYRUP Fed beef I would recommend the 80/20 fat ratio… but we will try to accommodate your preferences. Our fat ratios are approximates. We also offer 2 lb chubs for burger if you prefer a larger amount in each bag. If you want some of your burger done into patties, we vacuum pack them with four per pack. NOTE: Patties will cost extra, 50 cents per lb with at 30 lb minimum.
Other options for your beef would include:
Beef brisket, Let us know if you want your brisket left whole or cut in half.
Beef Short Ribs, we often cut these to a convenient 4″by 6″ size.
Organ meat, if you are buying a whole beef, you can opt to keep the liver, the heart, and the tongue.
We vacuum pack all the roasts and steaks, but the burger will be stuffed in burger chubs/ bags as you can see in the photos below.