Price Sheet/Order Form
Cut and paste the below form to an email and send it
to us at sales rockinjcattle.com
Steaks:
|
| Quantity |
Type |
Average Weight |
Average Price |
Price Per Pound |
Special Request |
|
Tenderloin |
.3-.5 Lbs |
$10 |
$24.99/Lb |
|
|
New York Strip |
.6-.9 Lbs |
$14 |
$18.99/Lb |
|
|
Ribeye Steak |
.6-.9 Lbs |
$14 |
$18.99/Lb |
|
|
Porter House Steak |
2 Lbs (2 Inches Thick) |
$30 |
$15.99/Lb |
|
|
T-Bone Steak |
1.4 Lbs |
$20 |
$13.99/Lb |
|
|
Sirloin Steak |
.4-.8 Lbs |
$ 6 |
$11.99/Lb |
|
|
Flatiron Steak |
.4-.6 Lbs |
$ 5 |
$11.99/Lb |
|
|
Flank Steak |
1.2 Lbs |
$10 |
$ 8.99/Lb |
|
|
Sirloin Tip Steak |
.7-1.5Lbs |
$10 |
$ 7.99/Lb |
|
|
Top Round Steak |
.6-1.4 Lbs |
$ 7 |
$ 6.99/Lb |
|
|
Skirt Steak |
.8-1.4 Lbs |
$ 8 |
$ 6.99/Lb |
|
|
Cross Rib Steak |
.8-1.4 Lbs |
$ 8 |
$ 6.99/Lb |
|
|
Chuck Steak |
.8-1.4 Lbs |
$ 8 |
$ 6.99/Lb |
|
Roasts:
|
|
Top Round Roast |
2-4 Lbs |
$17 |
$ 6.99/Lb |
|
|
|
Chuck Roast |
2-4 Lbs |
$17 |
$ 6.99/Lb |
|
|
Sirloin Tip Roast |
2-4 Lbs |
$27 |
$ 8.99/Lb |
|
|
Rib Roast Roast |
1.7 Lbs per rib |
$95 |
$15.99/Lb |
|
| Ground Beef: |
|
1 Pound |
$ 5.49/Lb |
|
10 Pounds |
$45.00 |
|
12 Pounds 3-1 Patties |
$48.00 |
| Other: |
|
Brisket |
2-7 Lbs |
$35 |
$ 8.99/Lb |
|
|
Oxtails |
1Lbs |
$5 |
$ 4.99/Lb |
|
|
Stew Meat |
1 Lbs |
$6 |
$ 5.99/Lb |
|
|
Kabob Meat |
1 Lbs |
$8 |
$ 7.99/Lb |
|
| Packages: |
|
Value Package |
25-30 Lbs |
$155 |
$ 5.50/Lb |
|
|
Beef of the Month |
7 Lbs |
$45 |
|
Packages:
Value Package -------------- $ 5.50/Lb
- One of our best values!
- 10 lbs. of Ground Beef
- 2 Sirloin Tip Steaks
- 2 Ribeyes or NY Strips
- 1 Brisket
- 2 Round Steaks
- 1 pkg. of Short Ribs
- 1 pkg. of Stew Meat
- 1 Round Roast
- 1 Chuck Roast
Side of Beef
The best value when buying beef.
Runs $2.02/lb (based on hanging weight) +
processing fees. This will typically run from $4.29
-$4.49 / pound of packaged beef depending upon how
the beef is processed. A side of beef ranges from
$750-$1000 depending on weight.
A side will typically include:- 8 tenderloins
- 8 NY Strips
- 8 Ribeyes
- 10 Sirloins
- 10 Sirloin Tips
- 2 Tri Tip Roasts
- 10 Roasts
- 4 Packages of Short Ribs
- 1 5-6# Brisket
- 1 Flank Steak
- 90 pounds of Ground Beef
- 4 Packages of Stew Meat
Quarter of Beef--------------- $4.79/lb
A quarter of beef is about $430
A side will typically include:
- 4 tenderloins
- 4 NY Strips
- 4 Ribeyes
- 5 Sirloins
- 5 Sirloin Tips
- 1Tri Tip Roasts
- 5 Roasts
- 2 Packages of Short Ribs
- 1 5-6# Brisket
- 40 pounds of Ground Beef
- 2 Packages of Stew Meat
|
Where to Buy
Farmers Markets:
Steamboat Springs - Saturdays 8-2 - 6th Street
Stores:
Bamboo Market - Steamboat Springs, CO
Sweet Pea market - Steamboat Springs, CO
Healthway Foods - Craig, CO
The Clark Store - Clark, CO
Restaurants:
Freshies -Steamboat Springs
The Drunken Onion - Steamboat Springs
Deliveries to Steamboat Springs and the Front Range
Monthly:
Call John Weibel at 970-367-6184 for details.
Dry Aged:
Dry aging is an age old technique for enhancing beefs
taste and tenderness. Forty years ago, most of our
beef was dry aged. In the early 1960's the process of
vacuum packing beef became the norm for most
processors. The advantage of this process was that
they could "wet age" the beef in the bag and not lose
any of the weight of the beef. Wet aging was much
more cost effective for the processors so a weaning
of the consumers' taste buds began to occur. Slowly,
the consumer forgot what the real taste of steak
was...
- Meat is muscle, and muscle is composed of
protein structures that break down with the aging
process. This results in more tender cuts of meat
and more flavor.
- It's the benign bacteria within the meat itself
that causes the degradation.
- Air circulation is essential in managing dry
aging and is perhaps the biggest reason why
dry-aged beef costs substantially more, since the
resultant evaporation causes significant shrinkage.
Typical shrinkage is 10 to 15%. And dry-aged beef
usually cost about 25% more than wet aged
beef.
- If you have ever had dry-aged beef, you know
the cost is worth it!
Feed:
Our cattle receive a strict forage based diet. During
the winter months they also recieve a protien
substitue in the winter months, typically alfalfa.
This is done to maintain some weight gain through the
winter to ensure a high quality product.
Processing:
Mountain Meat in Craig, CO packages our produt for
you. Their facility is small enough to ensure that
our product is treated with respect through the
entire process.
|
%)
