When people search for custom beef processing, they usually mean one thing: they want their own animal cut the way they like it. At our plant in Springtown, that's exactly what you get. There's one difference from a lot of custom shops. Every animal here is processed under USDA inspection, so the beef isn't limited to your own freezer.
Two meanings of “custom”
The word “custom” gets used two ways in beef processing, and it's worth knowing which one you're paying for.
Custom cuts
This is the everyday meaning. You fill out a cut sheet, and the plant cuts and packages your animal to that sheet. You decide what you get back.
Custom-exempt
This is a type of processing license. Custom-exempt beef is processed for the owner's own household use and can't be sold. It's typically marked “Not for Sale.”
We don't do any custom-exempt processing. Every animal we take is processed under USDA inspection at Est. 2918. You still get custom cuts on your own cut sheet, and you keep the option to sell. For the details, see USDA vs. custom-exempt.
What you decide on your cut sheet
One cut sheet covers a whole. If you're splitting, each half gets its own sheet. You set the steak thickness and roast size for your order. Any change to a cut sheet needs your signature.
Steaks
- Ribeye: boneless ribeye steaks, bone-in ribeye steaks, a boneless rib roast, or a bone-in rib roast. Pick one.
- Strip loin:NY strip steaks plus tenderloin filets (the most popular choice), T-bone plus porterhouse steaks, or a whole strip loin plus a whole tenderloin. T-bones and porterhouses aren't available on animals over 30 months of age.
- Sirloin: boneless sirloin steaks.
Brisket and fajita meat
- Brisket: whole, halved into point and flat, or ground.
- Flank and skirt steak: kept for fajitas or added to ground beef.
Cutlets and stew meat
- 8 oz beef cutlets, tenderized from the round for chicken fried steak.
- Stew meat, cubed from the round and packed in 1 lb packages.
Ground beef, patties, and chili meat
- Ground beef: you choose the lean-to-fat ratio, like 80/20.
- Patties: 1/3 lb, 3 per pack. Included in the flat price.
- Chili meat: a coarse grind for chili, in 1 lb packages. Included in the flat price.
Ribs
Short ribs (BBQ style), tablitas (cross-cut), half short ribs and half tablitas, dino ribs, or all rib meat added to ground.
Specialty cuts
- Picanha: whole, steaks, or ground.
- Tri tip: whole, steaks, or ground.
Roasts
- Chuck: chuck roast, chuck eye steaks, or Denver steaks. The steaks come from the same part as the chuck roast, so choosing steaks means no chuck roast. You can also grind it.
- Pikes Peak, rump, and arm roasts: keep them as roasts at the size you choose, or grind them.
Bones and organs
Soup bones, marrow bones, heart, liver, tongue, oxtail, beef cheek, and kidney fat, all at no charge. Organ availability is subject to USDA and food safety rules.
For a walk-through of each choice, see how to fill out a beef cut sheet.
Whole or two halves
A whole goes on one cut sheet for $850. If two families or two buyers are splitting an animal, we cut it as two halves on separate cut sheets, $450 each, or $900 for both. See whole or half beef.
What the flat price covers
- Harvest under USDA inspection
- A 72-hour chill
- Cutting to your cut sheet
- A 14-day wet age on subprimals: brisket, ribeye, strip loin, tenderloin, sirloin, picanha, and tri tip
- Vacuum sealing, labeling, and freezing
- Patties and chili meat
There's no hanging-weight fee. The only extras are a small added charge for label claims that need USDA LSAS approval, and private label design or GS1 barcodes, which are quoted for each project. See how label claims work.
How it works
- Schedule by calling (817) 404-7405 or stopping by during business hours, Monday through Friday, 10am to 6pm. One animal usually gets in the same week.
- Drop offMonday through Friday starting at 6:30am. Please arrive before 8am. Bring your payment (cash, check, or card), your cut sheet, and supporting documents for any label claims. You don't need brand papers or a health inspection. USDA inspects every animal before harvest.
- We process. A 72-hour chill, fresh cuts first, then the 14-day wet age on subprimals.
- Pick up at the plant, 2127 E Hwy 199 in Springtown. We text whoever is picking up when the order is ready. Pickup is Monday through Saturday, 10am to 6pm. Plan on 2 to 3 weeks from drop-off.
For every step in detail, see beef processing, step by step.
Ranchers first
The Burtnett family has been in the cattle business in Springtown for four generations. We started Parker County Beef Company, then built this plant to fix the problems we had getting our own beef processed. We process several hundred of our own cattle each year, all under USDA inspection. Your cattle get the same attention to detail and care. See processing for ranchers who sell beef.