*What is Hanging Weight?
Hanging weight is measured after initial processing, before the meat is cut and packaged. The boxed meat you receive will be 60–80% of the hanging weight, depending on your cut preferences and natural variations between animals.

Customize Your Order to Fit Your Needs
All orders allow you to personalize your cuts, packaging, and more. Our processor will walk you through the cutting order decisions over the phone, ensuring you get exactly what you want. If you choose further processed products—such as sausages or smoked items—please note that these will add to your processing costs.

Standard Cuts Included

Steaks

• Ribeye

• T-Bone or New York Strip (depending on how it's cut)

• Sirloin

• Filet Mignon (tenderloin)

• Flank steak

• Skirt steak

• Flat iron steak

Roasts

• Chuck roast

• Arm roast

• Rump roast

• Sirloin tip roast

• Brisket (may be split with other quarter)

• Eye of round

Ground Beef

• Usually 80/20 or 85/15

• Packaged in 1–2 lb portions

Other Cuts

• Stew meat

• Short ribs

• Soup bones

• Shank

• Liver, heart, or tongue

Extras are Encouraged
Liver, heart, tongue, and soup bones are included in the hanging weight of quarter, half, and whole beef orders. However, you must let the processor know which of these items you’d like to keep.

Pricing and Delivery
The prices shown in parentheses are approximate.

You may order online or call us at (320) 594-0031. Pick-up or delivery is arranged on an individual basis by telephone or e-mail at hacketts@stonebridgebeef.com. We do not mail or ship our beef.

We require a deposit of $100.00 for a Quarter, $180.00 for a Half (Side), or $250.00 for a Whole Beef. You may pay your deposit by credit card or check to confirm your order. You may also pay for Burger Packs online with a credit card. When ordering quarters, halves, etc., we ask that your balance (once the processing cost is determined) be paid by check or cash at delivery time.