Valley Meat Processors

Valley Meat ProcessorsValley Meat ProcessorsValley Meat Processors

Valley Meat Processors

Valley Meat ProcessorsValley Meat ProcessorsValley Meat Processors
  • Home
    • Processing Fees
    • Beef Cut Sheet
    • Pork Cut Sheet
    • Lamb/ Goat Sheet
  • Customer Guidelines
  • Employment
  • Pictures
    • Home
    • Processing Fees
      • Processing Fees
    • Custom Cut Sheets
      • Beef Cut Sheet
      • Pork Cut Sheet
      • Lamb/ Goat Sheet
    • Customer Guidelines
    • Employment
    • Pictures
  • Home
  • Customer Guidelines
  • Employment
  • Pictures

Custom Beef Processing

Custom Beef Cut Sheet (docx)Download

Steaks

Cap-on Delmonico

Cap-on Delmonico

Cap-on Delmonico

image10

This is a great picture of a Delmonico steak. It is cut from the rib section and has all of the muscles surrounding the Ribeye.

Cap-off Ribeye

Cap-on Delmonico

Cap-on Delmonico

image11

This picture shows the same cut from the image to the left. But the "cap" has been pulled off of it. The remaining cut is the Ribeye. It is more tender and more lean.

Ribsteak

Cap-on Delmonico

Ribsteak

image12

This picture shows what is essentially a bone-in Delmonico.

T-Bone

New York Strip

Ribsteak

image13

This is cut from the loin of the beef. It has both the Filet Mignon and New York Strip in one steak. If an animal is over 30 months of age this will not be available.

Filet Mignon

New York Strip

New York Strip

image14

Lean and tender. If you don't get T-Bone steaks, this will be available.

New York Strip

New York Strip

New York Strip

image15

Cut from the loin, this is a desirable steak. Also only available if you don't get T-Bone steaks.

Top Sirloin

Top Sirloin

Top Sirloin

image16

A large and mostly tender cut. Similar in size to a top round.

Top Round

Top Sirloin

Top Sirloin

image17

Lean muscle cut from the round. Great to throw on the grill or cut smaller at your house for a number of different dishes.

Roasts

Chuck

Shoulder

Shoulder

image18

The most common beef roast. A combination of muscle textures with a good amount of fat.

Shoulder

Shoulder

Shoulder

image19

A lean roast, with some tough connective tissue and little fat. Most common in pot roast because of the texture after cooking.

Rump

Sirloin Tip

Sirloin Tip

image20

Cut from the round. This lean roast is common in our area.

Sirloin Tip

Sirloin Tip

Sirloin Tip

image21

Cut from the round. This is a lean roast that is also great sliced for steaks.

Ground beef

"Logs"

Vacuum Packaged

Vacuum Packaged

image22

A pinched and sealed bag used for holding ground product. This is great for the customer that will eat it within a year.

Vacuum Packaged

Vacuum Packaged

Vacuum Packaged

image23

Vacuumed sealed ground beef is less messy in the refrigerator when thawing. It also lasts much longer in the freezer than logs. We charge 15 cents per pound for this option. 

Copyright © 2021 Valley Meat Processors - All Rights Reserved.