Custom Beef Ordering Guide

Everything you need to know to fill out your custom beef sheet.

1. Package & Size Options

Steaks per Package

1 per Package | Best for singles, couples with different appetites, or extra-thick steaks. (Requires an extra packaging fee).

2 per Package | Best for families or couples cooking together..

 

Roast Size

  • 2–3 lbs | Feeds 3–4 people. Fits easily in standard slow cookers and cooks quickly.

3–4 lbs | Feeds 5–6 people. Ideal for larger family dinners and deliberate leftovers.

Steak Thickness

  • 1 inch | Standard supermarket thickness. Great for quick, high-heat pan searing. 

  • 1 1/4 inch | Perfect for medium-rare grilling or cast-iron cooking.

  • 1 1/2 inch | Thick steakhouse cut. Best for reverse-searing on a grill or smoker.

 Popular Pick: 1 1/4 inch. It gives you enough thickness to get a deep outer sear without overcooking the center medium-rare.

 

2. Meat Cut Options

Brisket

  • Whole Brisket | Perfect for large smokers (10–14 hour low-and-slow BBQ). 

  • Halved Brisket | Split into two smaller cuts (Flat & Point). Easy to fit in home ovens or slow cookers. 

  • Ground Beef | Best choice if you just want more ground beef!

    Popular Pick: Whole Brisket if you own a smoker; Ground Beef or Halved if you do not.

Chuck Arm

  • Chuck Arm Roast | A traditional pot roast with a bone. Needs 3–4 hours of slow cooking or braising.

    Ground Beef | Swap for rich, high-flavor burger meat.

    Popular Pick: Chuck Arm Roast. Most customers like having 2–3 classic pot roasts tucked away in the freezer for winter.

 

Short Rib Options

  • Short Ribs (English Cut) | Thick 2–3" bone-in chunks. Best for slow braising in red wine or broth.

  • Flanken Ribs (Korean BBQ Style) | Thinly sliced across the ribs. Perfect for quick grilling after marinating.

  • Denver Steaks | Extremely tender, juicy steaks cut from the shoulder.

  • Flat Iron Steaks | The second most tender cut on the cow. Incredible for high-heat grilling.

  • Ground Beef | Convert this section into burger meat.

  • Popular Pick: Short Ribs (English Cut) or Flat Iron Steaks. Braising short ribs are a comfort-food favorite, while Flat Irons give you bonus high-end grilling steaks.

 

Chuck Eye

  • Chuck Eye Steak | Tender, flavorful, and cooks just like a ribeye at no extra cost.

  • Chuck Eye Roast | A classic pot roast.

  • Ground Beef | Swap for rich burger meat.

    Popular Pick: Chuck Eye Steak. Widely considered the best value on the entire cut sheet— it's nearly identical to a ribeye.

Prime Rib

  • Bone-in Rib Steaks | Cuts the entire section into individual Ribeye steaks.

  • Prime Rib Roast (7-Bone) | Keeps the whole section intact for a massive holiday-style roast.

  • Rib Steaks & Small Roast (3-Bone) | Gives you a small 3-bone holiday roast plus individual ribeyes.

  • Tomahawk Steaks | Thick-cut ribeyes with the long, dramatic rib bone attached.

 Popular Pick: Bone-in Rib Steaks (Ribeyes). Most buyers prefer having 8–12 individual ribeye steaks over a single large roast.

 

Flank / Skirt Steak

  • Flank / Skirt Steak | The classic, unmarinated cuts used for fajitas, carne asada, and stir-fries. Hot-and-fast grilling recommended.

  • Popular Pick: Keep as Flank/Skirt Steak. Almost everyone chooses to keep these thin, flavorful cuts rather than grinding them.

 

Sirloin Tip

  • Steak | Lean weekday grill steaks. Watch closely so they don't overcook.

  • Roast | Excellent for lean roast beef (great sliced thin for sandwiches).

Popular Pick: Steak or Ground Beef. Sirloin tip roasts can be dry, so most people prefer slicing them into thin lunch steaks or grinding them.

 

Tri-Tip

  • Roast | Smoked low-and-slow, then reverse-seared.

  • Steak | Pre-sliced into individual grilling steaks.

 Popular Pick: Roast. Keeping the Tri-Tip as a whole roast is the overwhelming favorite, especially for smoker and grill owners.

Top Sirloin

  • Steak | Classic everyday steakhouse cut. Great balance of flavor and tenderness on the grill.

  • Roast | Lean roast.

 Popular Pick: Steak. Top sirloin is a staple grilling steak; almost no one turns this into a roast.

 

Coulotte (Picanha)

  • Roast | Leave whole to smoke, roast, or slice into Brazilian-style curved skewers.

  • Steak Pre-cut into sirloin cap steaks.

Popular Pick: Steak (if cut as individual top sirloin caps) or Roast (for BBQ enthusiasts wanting a whole Picanha cap).

 

T-Bone vs. New York Steak

  • T-Bone Steak | Bone-in steak featuring a New York Strip on one side of the bone and a Filet Mignon on the other.

  • New York Steak | Bone removed. Gives you pure strip steaks + separate Filet Mignon tenderloin steaks/roasts.

Popular Pick: New York Steaks + Filets. Getting separate boneless NY Strips and Filet Mignons is much more popular today than bone-in T-bones.

 

Round Cuts (Top Round & Eye of Round)

  • Top Round (Roast / Steak / London Broil) | Best roasted whole for deli roast beef or marinated/braised as London Broil.

  • Eye of Round (Roast / Steak) | Ultra-lean. Best kept as a whole roast cooked to medium-rare and sliced thin for sandwiches.

Popular Pick: Ground Beef or Cube Steak. Round cuts are very lean and tough; turning them into ground beef, stew meat, or tenderized cube steaks is the most popular choice.

 

Osso Buco (Cross-Shank Cut)

Osso Buco | Built specifically for braising, stews, and slow cooking until tender and gelatinous. Popular Pick: Osso Buco (Soup/Shank Bones) if you make beef broth/stews; Ground Beef if you want to maximize burger yield.