GOOD to EAT

Our Beef

We produce and sell only the finest quality beef that is available. We pride ourselves in our selective genetics program that consistently produces the prime-grade beef that is known as Witte Beef. This beef is a superior grade with amazing tenderness, juiciness, flavor, and fine texture. It has the highest degree of marbling and is derived from our carefully selected herd. Witte Beef is the same quality of beef you will find at the finest steakhouses around the country. We are proud to be able to offer this superior beef directly to you, our valued customer.

To purchase Witte Beef, we sell by the side, which means half of the animal. The price you pay will depend on the hanging weight. This is the weight of a hanging side of beef, in the butcher’s cooler after the blood, hide, and inedible parts are removed, and before it is butchered into the usable cuts.

We arrange the slaughter or harvest of the animal, transportation to our local butcher for processing, and we also communicate processing instructions with the butcher on your behalf. Your meat will be hung and dry-aged for 21 – 28 days to allow natural enzymes to tenderize and enhance the flavor.

Once you have placed an order, you will receive an easy to follow Cut Order for the butcher to follow to custom cut your beef. We will help guide you on your Cut Order to ensure that you understand the cuts of beef you will receive. Your meat will then be custom cut and wrapped to your order. Once your meat is chilled and frozen, it is ready for pickup.

When buying Witte Beef, there will be three main groups you will receive, plus some miscellaneous items:

Steaks
Roasts
Ground Beef

Steaks

Steaks will comprise of approximately 20% of your beef. Below are the types of steaks you can choose from, and the number of steaks you can expect based on our standard 1” thick cut. Please note, you can have your steaks cut to any thickness you prefer.

Ribeye Steak

Ribeye is a cut of beef that is rich, juicy, and full flavored with a finer grain texture. Ribeye is cut from the upper rib section. It has generous marbling throughout the cut

New York Strip

New York Strip comes from the short loin. New York Strip steaks are almost rectangular shaped and can be identified by the fat around the edge. This cut is well marbled and is fine grained in texture.

Filet Mignon

Filet Mignon is a lean meat that comes small and compact. Filet Mignon is cut from short loin of the cow. It is very fine grained in texture and because of its smaller shape, gets cut thicker than most other steaks.

Sirloin Steak

Sirloin steak comes from the sirloin of the cow. It is a lean beef with little fat that is versatile and juicy.

T-Bone

The T-Bone is cut from the short loin and contain two different types of meat: a tenderloin on one side and a strip steak on the other. The T-Bone offers plenty of flavor and has generous fat marbling throughout.

Roasts

Roasts will represent about 30% of your beef. There are excellent recipes to enjoy each of the below select roasts. The typical weight for a roast is 3-4 pounds. You will receive approximately 14 – 16 roasts.

Arm Roast

The Arm Roast is a very lean beef. It is cut from the chuck area of the cow. This roast has a beefy flavor with some marbling.

Chuck Roast

The Chuck Roast comes from the shoulder and neck region. This tender roast has a nice beefy flavor with marbling throughout the cut.

Rump Roast

Rump Roast is a triangular cut that comes from the upper part of the round. This beef is lean and flavorful but can be tough.

Sirloin Tip

The Sirloin Tip Roast is cut from the round of the cow adjacent to the sirloin. It is a lean meat with little marbling

Ground Beef

All other pieces of meat will be processed into Ground Beef. This premium Ground Beef is known for its excellent taste & moisture content that cannot be found in stores. In fact, many of our customers tell us that this is the biggest surprise when they first try our beef. And, they keep coming back for more. Once you taste it, we are sure you will agree.

Ground Beef

Ground Beef comes from grinding and blending together various cuts of beef including meat from the chuck, brisket, sirloin and/or flank.

Misc. Cuts

There are other Optional Miscellaneous cuts can be selected, as well.

Flank Steak

Flank Steaks are a lean meat without a lot of fat with a lot of fibers going down its length. They are cut from the flank of the cow. Flank Steaks are beefy and take well to marinades.

Brisket

The Brisket comes from the chest. It can be identified by the long fibers running down the length and the layer of fat that divides it.

Stew Meat

Well-trimmed beef that is cut into 3/4 to 1 1/2-inch pieces. Stew Meat is commonly cut from the sirloin but can come from any tender cut.

Short Ribs

Short Ribs are cut from the chuck. They are the five short ribs from the chuck section that are too small to be used for steaks.

Soup Bones

Soup Bones are the remaining pieces left over after the butchering process. There is not enough meat on them for a meal, but they work great for adding more flavor to your soup.

GOOD to EAT

Our Beef

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Steaks

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