Our philosophy is based on a marriage between whole animal and production butchery. We want to honor the animal and the commitment that went into raising it. We also want to ensure that our small staff can structure their work efficiently. With these two goals in mind, we have defined three tiers of custom cut sheets for your online meat order that will both highlight the bounty the animal has to offer and eliminate the confusion that often comes with too many choices.
HOW IT WORKS
1.
E-sign the antibiotic letter confirming livestock are free of antibiotic residue (USDA ONLY)
2.
E-sign letter confirming expectations for transportation of livestock (USDA ONLY)
3.
Complete your cut sheets on-line based on the guidance below
CUSTOM CUT SHEETS
Marfa Meats offers both USDA and custom-exempt processing for your online meat order. We will initially have only a raw and raw-ground certification to process beef, pork, lamb, goat, and wild game. Once we streamline our processes, we'll seek a value-add certification which will allow us to process cured and smoked meats, jerky, rendered fats, bone broth, and more.
BEEF CUT SHEET
| BEEF CUT | GRIND TIER | ROAST TIER | STEAK TIE |
|
Brisket |
X |
X |
X |
|
Tenderloin / NY Strip OR T-bone/Porterhouse |
X |
X |
X |
|
Ribeye |
X |
X |
X |
|
Hanger steak |
X |
X |
X |
|
Flank (whole) |
X |
X |
X |
|
Tri-tip |
X |
X |
X |
|
Neck roasts |
X |
||
|
Chuck-eye roasts |
X |
||
|
Flat iron |
X |
X |
|
|
Chuck cross cut shanks |
X |
||
|
Skirt steaks |
X |
X |
|
|
Chuck cross cut shanks |
X |
X |
|
|
English style short-ribs |
X |
X |
|
|
Bavette |
X |
X |
|
|
Picanha |
X |
X |
|
|
Sirloin Roast |
X |
||
|
Eye of round |
X |
||
|
Round roasts, cross-cut shanks, eye of round |
X |
||
|
Denver steaks |
X |
||
|
Ranch steaks |
X |
||
|
Teres major |
X |
||
|
Top round cap |
X |
||
|
Sirloin tip roast |
X |
||
|
Sirloin tip steaks |
X |
||
|
Top Round steaks |
X |
||
|
Tenderized cube steak |
X |
X |
X |
|
Ground beef |
X |
X |
X |
PORK CUT SHEET
| PORK CUT | GRIND TIER | ROAST TIER | GRILLER TIERX |
|
Boston Butt |
X |
X |
|
|
Bone-in chops OR Boneless loin and Baby back ribs |
X |
X |
X |
|
Tenderloin |
X |
X |
X |
|
St. Louis style ribs |
X |
X |
|
|
Boneless picnic roast |
X |
||
|
Shank |
X |
X |
|
|
Belly |
X |
X |
X |
|
Green ham (Not cured/smoked) |
X |
||
|
Hock |
X |
X |
|
|
Country ribs |
X |
||
|
Sirloin chops |
X |
||
|
Cutlets |
X |
LAMB/GOAT CUT SHEET
|
Shoulder chops or Shoulder roasts |
|
Shank |
|
Rack of Lamb or Rib chops |
|
Breast |
|
Loin chops or Boneless Noisette roast |
|
Sirloin Chops |
|
Leg steaks or Leg roasts |
|
Neck |
|
Unseasoned ground lamb |
LIVESTOCK PROCESSING PRICING
| BEEF | PORK | LAMB/GOAT | |
|
Slaughter fee |
$100 |
$50 |
$150 |
|
Custom Processing fee - Grind Tier |
$1.20/lb. |
$1.00/lb. |
N/A |
|
Custom Processing fee - Roast Tier |
$1.40/lb. |
$1.10/lb. |
N/A |
|
Custom Processing fee - Steak Tier |
$1.40/lb. |
$1.10/lb. |
N/A |
|
USDA Processing fee |
CALL FOR |
CALL FOR |
CALL FOR |
|
Surcharge - animals over 30 months |
$25 |
N/A |
N/A |
|
Surcharge - hanging weight |
Over 900 lb. = |
Over 210 lb. = |
N/A |
|
Surcharge - 1/3 lb. patty 6 packs |
$0.85/lb. |
$0.85/lb. |
N/A |
|
Surcharge - Stew meat |
$0.75/lb. |
N/A |
$0.75/lb. |
|
Surcharge - Stir-fry |
$0.75/lb. |
N/A |
N/A |
|
Surcharge - Seasoned sausage |
N/A |
$1/lb. |
N/A |
|
Over 30 months of age |
$25 |
N/A |
N/A |
|
Hide & Hide |
$30 each |
N/A |
N/A |
|
Storage fee - $150/animal/week after 5 days |
$30 |
N/A |
N/A |
|
Longhorns too wide for kill box |
$30 |
N/A |
N/A |
WILD GAME PROCESSING PRICING
|
All game |
$1.40/lb. wet weight - $120 minimum $175 minimum total bill |
|
ADD-ONS |
$ |
|
Skinning, Storage, Shipping |
Skinning - $35 Caping - $100 Storage fee - $150/animal/week after 5 days Shipping coordination - $75 plus cost of shipping/coolers |
|
Added fat |
$4.5/lb. of added pork fat (depends on availability) $2/lb. of added beef fat (depends on availability) |
|
Ingredient surcharge |
Seasoned sausage ($1/lb of sausage) Cheese ($0.60/lb of sausage) Jalepeno ($0.40/lb of sausage) Garlic ($0.20/lb of sausage) |
PACKAGING + PICK-UP
-
All products will be packaged using a rollstock or vacuum pack machine depending on size of the cut. If the head is retained, it will be wrapped in food grade plastic and boxed.
-
Product will be available in totes and must be moved to customer coolers/boxes for transport.
-
Hides and heads (if desired) must be picked up on the day of slaughter.
-
Packaged product must be picked up within 5 days of production completion.