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 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 anti-biotic letter confirming livestock are free of anti-biotic residue

2.

E-sign letter confirming expectations for transportation of livestock

3.

Complete your cut sheets on-line based on the guidance below

4.

Until our on-line scheduling is in place, call for scheduling and cut sheet discussion

CUSTOM CUT SHEETS

Marfa Meats offers both USDA and custom-exempt processing. 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

Baseball steaks

X

Salad steaks

X

London broil steaks

X

Tenderized cube steak

X

X

X

Ground beef

X

X

X

PORK CUT SHEET

PORK CUT GRIND TIER ROAST TIER GRILLER TIER

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

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

PRICING

BEEF PORK LAMB/GOAT WILD GAME

Slaughter fee

$100

$50

$125

TBD

Custom Processing fee - Grind Tier

$1.20/lb.
hanging weight

$1.00/lb.
hanging weight

N/A

TBD

Custom Processing fee - Roast Tier

$1.35/lb.
hanging weight

$1.10/lb.
hanging weight

N/A

TBD

Custom Processing fee - Steak Tier

$1.40/lb.
hanging weight

$1.10/lb.
hanging weight

N/A

TBD

USDA Processing fee

CALL FOR
PRICING

CALL FOR
PRICING

CALL FOR
PRICING

TBD

Surcharge - animals over 30 months

$25

N/A

N/A

TBD

Surcharge - hanging weight

Over 900 lb. =
$0.10/lb.

Over 210 lb. =
$0.10/lb.

N/A

TBD

Surcharge - 1/3 lb. patty 6 packs

$0.85/lb.

$0.85/lb.

N/A

TBD

Surcharge - Stew meat

$0.75/lb.

N/A

$0.75/lb.

TBD

Surcharge - Stir-fry

$0.75/lb.

N/A

N/A

TBD

Surcharge - Seasoned sausage

N/A

$1/lb.

N/A

TBD

Over 30 months of age

$25

N/A

N/A

N/A

Hide

$30

N/A

N/A

N/A

Head

$30

N/A

N/A

N/A

Longhorns too wide for kill box

$30

N/A

N/A

N/A

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 to day of slaughter.

  • Packaged product must be picked up within 5 days of production completion.

CUSTOM EXEMPT RESTRICTIONS

USDA RESTRICTIONS