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RESERVE

BEEF
Processing

Our Beef

Note: This varies depending on cutting preferences and processing style. $4.15 lb + Processing - Magro's Meats in Springfield, IL.

Steaks (~25-35 lbs total)

  • Ribeye Steaks: ~4-6 (¾"–1" thick, ~10-12 oz each)

  • New York Strip Steaks: ~4-6

  • Filet Mignon (Tenderloin): ~2-3 small filets

  • Sirloin Steaks: ~3-4

  • Round Steaks: ~4-6 (or could be tenderized into cube steaks)

Roasts (~15-20 lbs total)

  • Chuck Roast: ~2-3 (each 2.5-3 lbs)

  • Arm or Shoulder Roast: ~1-2 (each 2-3 lbs)

  • Rump or Sirloin Tip Roast: ~1-2

Ground Beef (~45-55 lbs)

  • Typically 1-lb packages

  • May vary based on how many steaks/roasts are kept vs. ground

Other Cuts (~10-15 lbs)

  • Short Ribs: ~2-3 lbs

  • Stew, Kabob or Fajita Meat: ~3-5 lbs

Optional Additions

  • Organ Meats (by request): Liver, heart, tongue, oxtail

  • Soup Bones & Marrow Bones: Available upon request

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