Cut The Way You Need It
Goat, lamb, and Black Angus beef, cut whole, broken into primals, or portioned to the exact spec your business runs on.
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What We Sell
Three Meats, Cut To Order
Goat, lamb, and Black Angus beef, all processed under one roof in Boyd, Texas. Take any of it as a whole carcass, broken into primals, or portioned to your cut sheet, then vacuum-packed and labeled the way your business needs it. Here is exactly what we run, and how each animal breaks down.
Fresh, Halal, Local
Goat & Lamb
We bring in goat and lamb from Texas and nearby producers and process it fresh for halal grocers and restaurants around DFW. Order it whole, broken into primals, or portioned however you need it.
- Whole dressed carcass by weight class
- Primal and portioned cuts to spec
- Ground goat, offal and specialty prep
- Custom processing for ranchers and co-ops
Choice-Grade Beef
Black Angus Beef
Our Black Angus is choice-grade, and we'll process it to whatever works for you, whether that's a full carcass, primals, or cuts made straight from your sheet. It's a natural fit for grocers and export partners who like to know exactly what they're getting.
- Choice-grade carcass, USDA graded on request
- Fabricated cuts to your cut sheet
- Extended dry aging available
- Export-ready with full documentation
Know Your Cuts
Get To Know Your Cuts
We'll cut to whatever your counter or kitchen needs, all the way from a whole carcass down to portioned cuts. Here's a look at how each animal breaks down.
Chuck
The shoulder primal. It's rich, well-worked muscle that braises low and slow, or grinds into really flavorful ground beef.
Chuck Roast · Flat Iron · Denver Steak
Rib
Home to the ribeye and prime rib. It's the most heavily marbled primal, and it shines with dry-heat cooking.
Ribeye Steak · Prime Rib Roast · Back Ribs
Short Loin
This is tenderloin, strip, and T-bone territory, the most tender part of the whole animal.
NY Strip · Tenderloin · T-Bone · Porterhouse
Sirloin
Top and bottom sirloin, versatile and full of flavor, and great for grilling, kabobs, or roasting.
Top Sirloin · Tri-Tip · Coulotte
Brisket & Plate
Brisket, short ribs, and skirt steak. Cook them low and slow, or fast and hot for fajitas.
Brisket Flat/Point · Short Ribs · Skirt Steak
Round
The lean rear-leg primal, giving you top round, bottom round, and eye of round for roasting.
Top Round · Eye of Round · Rump Roast
Leg
Our most requested cut. Order it bone-in or boneless, and roast it whole or portion it into steaks.
Bone-In Leg · Boneless Leg · Leg Steaks
Shoulder
Well-marbled and forgiving, this is the classic cut for curry, stew, and a good slow braise.
Shoulder Chops · Boston Roll · Stew Meat
Rack & Loin
The most tender section, giving you rack chops and loin chops for quick, high-heat grilling.
Rack of Chops · Loin Chops · Saddle
Breast & Riblets
Bone-in riblets, always in demand for grilling and traditional dishes.
Breast · Riblets · Rib Tips
Shank
Bone-in fore and hind shank, a favorite for slow braises and traditional stews.
Fore Shank · Hind Shank
Whole & Ground
Whole dressed carcass by weight class, or ground goat for kabobs, sausage, and specialty prep.
Whole Carcass · Ground Goat · Offal
Get In Touch
Found what you're looking for? Send us your cut sheet and we'll quote against it.
- USDA Inspected
- Halal Certified
- Family Operated