Custom Beef Processing
When it comes to processing beef, our butcher is a master at the art of custom processing to get the perfect marble, texture and fat content for each desired cut. Quality is our top focus. At Curly’s, we guarantee that the cattle you bring us are processed into the meat you are delivered. Put maximum flavor and tenderness on your table at every meal.
Custom Beef Processing FAQ
Curly’s vacuum-sealed frozen meat will last approximately two years.
With Curly’s vacuum packaging, we guarantee that 80% of the packages will be tightly sealed. It’s not uncommon for up to 20% of a package to lose its vacuum. Ice crystals may form inside that area, and we suggest you simply use those packages first. If you are concerned with the number of packages that have lost their vacuum, you are more than welcome to bring those packages back for re-sealing at no charge.
Yes, of course you can! You can choose between various cuts like steaks, roasts and burgers and request specific package sizes for bulk hamburgers. However, it’s essential to communicate your preferences clearly with us ahead of time via our online form or by dropping off the printed form in the store.
The weight of the beef is determined by weighing the carcass after the animal has been slaughtered and dressed. This involves removing the hide, head, feet and internal organs. The carcass is then hung up and weighed using a large hanging scale. This weight is known as the hanging or carcass weight.
From the hanging weight, you can expect to take home approximately 50-60% of actual meat after processing. For example, if you have a steer with a live weight of 1,200 pounds, the hanging weight might be around 720 pounds, and the meat you take home could be around 360 to 432 pounds.
Several factors can influence the yield of meat, such as breed and genetics, carcass fat content, chosen cuts and trimming preferences and butchering techniques. At Curly’s, our butchers are skilled in maximizing the yield by efficiently cutting the meat.