TRIPLE L LIVESTOCK
GROUND BEEF, JERKY, & SAUSAGES
Made from our all-natural beef, locally processed.
Our ground beef is made from many cuts of beef, making it actually "ground steak" burger. With a rich beefy taste and great texture, it's ready to make into patties for burgers or to brown and put in tacos, spaghetti sauce, or anything else you want to do with it.
No refrigeration needed, so a great snack for travel, putting in your hiking or hunting pack, or school lunch boxes. Â
Made by Superior Meats from our beef, with their award-winning recipes. Variety of flavors available.
Rotating variety of sausages made locally by Superior Meats with our beef. See our order form for current availability, or contact us to let us know what you'd like to have in the future. Choices= summer sausage, thuringer, salami, brats, polish sausages, and bulk breakfast sausage.
WHOLE OR SHARED BEEF
Purchasing a whole or shared beef is an economical way to fill your freezer and try lots of different cuts. We offer two options for purchasing in bulk. Details of the cuts you can expect from each are listed below.
Available as whole or half. These are older cows, so their meat is generally tougher and does not make great prime steaks (such as NY strips, rib steaks, etc.). However, there are a few steaks that are great no matter how old the animal is, and they'll also make some good stew meat and sausages, plus lots of burger. The burger will combine a lot of cuts, giving it a more complex taste and texture (it's essentially ground steak!). This is how our family eats beef. If you've gotten any of our "butcher boxes" the past year or so, those have come from these "Burger Plus Cows."
Limited availability as whole, half, or quarter (split half). These are 1.5-2.5 year old beefs that we raised on the ranch and finished on 90-120 days of grain. The steaks will be tender and well- marbled, the roasts will slow cook to perfection, and the ground beef will consist of the rest of the meat that won't make good steaks and roasts. ** Note that our availability is very limited, and we are only offering these to customers who have purchased whole or half beefs in the past. **
WHOLE "BUTCHER BEEF"
The number and size of cuts will vary depending on the weight of the animal when it is harvested. We typically estimate the total weight of cut/packaged meat will be roughly 400 lbs, and will include roughly:
26-32 Rib Eyes or Rib Steaks
20-30 T-bone Steaks or NY Strips and Tenderloins
12-16 Sirloin Steaks
4 Flat Iron Steaks
4 Flank Steaks
4 Skirt Steaks
20-24 London Broil/Top Round Steaks
20-24 Cube/Bottom Round Steaks
4 Briskets
8 Short Ribs
10-12 Chuck Roasts
6-8 Arm Roasts
6-8 Rump Roasts
12 Stew Meat
150-250 – 1 lb Packages of Vacuum-sealed Burger
Specialty meats upon request (bones, oxtail, liver, heart and tongue)
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WHOLE "BURGER PLUS COW"
Rough break-down of meat (based on 1,300 pound live weight)
Tenderloin = 12 pounds (2 whole tenderloins or have it cut into roughly 16 filet mignon steaks approximately 1½-inches thick)
Skirt steak = 14 pounds (4 skirt steaks, total 3-4 pounds each)
Flank steak = 4 pounds (2 flank steaks,about 2 pounds each)
Flat iron steak = 4 pounds (2 flat iron steaks, about 2 pounds each)
Cube steaks or round steaks = 30 pounds (in 1 lb packages; for slow cooking or for chicken-fried steak)
Brisket = 16 pounds (cut into 2 or 4 roasts)
Stew meat = 20 pounds (in 1 lb packages)
Brats = 20 packages (4 per package; all-beef brat with seasonings in pork casing)
Bulk breakfast sausage= 15 packages (1 lb packages; make into patties yourself, or crumble and cook to make sausage gravy)
Summer sausage = 20 pounds (in 1 lb chubs)
Burger = 300 pounds (in 1 lb flat packages)