1/4 Beef Share Add-On
This is the 1/4 share of beef add on. It cannot be purchased by itself. Please make sure you have both the 1/4 beef share and the add-on in your cart before checking out.
For those who prefer more steaks and less chuck roasts, there are some great chuck steak options with a little more work.
This share will include:
flat iron steak (1)
chuck eye steak (1-2)
denver steak (1)
ranch steak (2)
boneless chuck roast (1-2)
flanken ribs (3-4)
The chuck has some great hidden steaks. The flatiron, for example, is the second most tender muscle in the beef. It and the denver steak are best cooked as a large steak on the grill or smoker and then sliced into smaller steaks to be served.
The chuck eye is the continuation of the rib eye muscle. Not quite as good as the rib steaks, but definitely worth eating. The ranch steaks are the toughest in this group, but possibly have the best flavor. Marinating, or cooking low and slow would be best for them.
The ribs in this area are meaty and flavorful. Flanken ribs are cut thin and marinated before grilling.
Beef will be wrapped in paper. Roasts can be from 3-5 pounds.
This is a one time purchase. Pickup will be at the Murdochs parking lot in early to mid December. We will coordinate exact times with you as the time gets near.
This is the 1/4 share of beef add on. It cannot be purchased by itself. Please make sure you have both the 1/4 beef share and the add-on in your cart before checking out.
For those who prefer more steaks and less chuck roasts, there are some great chuck steak options with a little more work.
This share will include:
flat iron steak (1)
chuck eye steak (1-2)
denver steak (1)
ranch steak (2)
boneless chuck roast (1-2)
flanken ribs (3-4)
The chuck has some great hidden steaks. The flatiron, for example, is the second most tender muscle in the beef. It and the denver steak are best cooked as a large steak on the grill or smoker and then sliced into smaller steaks to be served.
The chuck eye is the continuation of the rib eye muscle. Not quite as good as the rib steaks, but definitely worth eating. The ranch steaks are the toughest in this group, but possibly have the best flavor. Marinating, or cooking low and slow would be best for them.
The ribs in this area are meaty and flavorful. Flanken ribs are cut thin and marinated before grilling.
Beef will be wrapped in paper. Roasts can be from 3-5 pounds.
This is a one time purchase. Pickup will be at the Murdochs parking lot in early to mid December. We will coordinate exact times with you as the time gets near.
This is the 1/4 share of beef add on. It cannot be purchased by itself. Please make sure you have both the 1/4 beef share and the add-on in your cart before checking out.
For those who prefer more steaks and less chuck roasts, there are some great chuck steak options with a little more work.
This share will include:
flat iron steak (1)
chuck eye steak (1-2)
denver steak (1)
ranch steak (2)
boneless chuck roast (1-2)
flanken ribs (3-4)
The chuck has some great hidden steaks. The flatiron, for example, is the second most tender muscle in the beef. It and the denver steak are best cooked as a large steak on the grill or smoker and then sliced into smaller steaks to be served.
The chuck eye is the continuation of the rib eye muscle. Not quite as good as the rib steaks, but definitely worth eating. The ranch steaks are the toughest in this group, but possibly have the best flavor. Marinating, or cooking low and slow would be best for them.
The ribs in this area are meaty and flavorful. Flanken ribs are cut thin and marinated before grilling.
Beef will be wrapped in paper. Roasts can be from 3-5 pounds.
This is a one time purchase. Pickup will be at the Murdochs parking lot in early to mid December. We will coordinate exact times with you as the time gets near.