At Lake Joy Farmstead we take great care of our cows. Our cows are 100% grass-fed and grass finished and have access to pasture their entire life. We use the very best haylage and alfalfa from throughout Washington state.
When you select your portion, from 1/4 to whole, we work closely with the butcher to cut your animal to meet your family’s needs. We estimate the hanging weight of the pork to be 650-750 lbs. per carcass (many factors make this a wide estimate) putting a share (1/2 beef) between 325-375 lbs. A quarter share is cut in half of this number.
The Cuts – A Sample
Sirloin Steaks
- Yes, ¾ – 1, ¼ inch thick
- Grind – I want burger.
Rib Steaks
- Yes, ½ – 1.5 inch thick
- Yes, make a roast 3-4 lbs. and rest into steaks
- Grind – more burger!
T bone Steaks
- Yes, ½ – 1, ½ inch steaks
- No, goes to tenderloin and NY Steaks
- No, more to the grind!
New York Steaks – Only if you indicate NO T BONE
- Bone in
- Boneless
- ¾ – 1, ½ inch thick
- No, chose T Bone
Tenderloin – Only if you indicate NO T BONE
- Full roast
- Butterflied steaks
- Medallion steaks
- 1-1, ½ inch thick
- No, chose T bone
Chuck Roasts – the best of the roasts. Great for roast beef or smoked as pulled beef!
- Yes, 2-3 lbs
- Yes, 3-4 lbs
- Yes, into steaks
- No, more grind
Sirloin Top Roast
- Yes, 2-3 lbs
- Yes, 3-4 lbs
- No, more grind
Beef Round Roast – great for jerky!
- Yes, 2-3 lbs
- Yes, 3-4 lbs
- No, more grind
Top Round Steak – great for jerky!
- Yes, 2-3 lbs
- Yes, 3-4 lbs
- No, more grind
Ribs from the rib plate – how long would you like them?
- Short Ribs – 1 ½ inch
- Long Ribs – 3 inches
- Halved Ribs – 6 inches
- Kalbi style Ribs (sometimes called flanken) – ½ inch
Stew Meat or Kabob
- Yes, 5-6 lbs.
- Yes, 10-12 lbs.
- No, more grind
Tri Tip
- Yes
- No, more grind
Brisket – great for Texas-style smoked, corned beef and pastrami.
- Yes, leave whole
- Yes, cut in half
- No, more grind
Burger – the grind
- Yes, lean burger 12-15% fat
- Yes, fatty burger 20% fat (if enough fat on beef)
Bones – for soup, with a little meat on them
- Yes or No
Bones – for stock/broth
- Yes or No
Bones – for dogs
- Yes or No
Other – this includes oxtail, special cuts
The Grind
All of the trim and any other cuts you designate to be made into burger becomes the Grind.
The beef ribs, roasts, and of course the brisket go great with our Blacksmith Trading Company beef rub. You can buy it below.
