A lot of good eating comes from the parts of the animal that never make it into a steak. At our plant, you can take them home at no extra charge. Just check them on your cut sheet.
What you can take home
These are all on the cut sheet at no charge. Here's how each one comes:
| Item | How it comes |
|---|---|
| Heart | Halved |
| Liver | Sliced |
| Tongue | Whole |
| Oxtail | Cross-cut sections |
| Beef cheek | Trimmed cheek meat |
| Kidney fat | For rendering |
| Soup bones | Cross-cut shanks, osso buco style, with meat on the bone |
| Marrow bones | Whole sections of bone with the marrow |
Organ availability is subject to USDA and food safety rules.
All of these are included in the flat price: $850 for a whole on one cut sheet, $450 for a half, or $900 for two halves on separate cut sheets. Patties and chili meat are included too. See flat beef processing prices.
How to ask for them
Check yes next to each item you want on your cut sheet, and bring the cut sheet at drop-off. The walk-through is how to fill out a beef cut sheet.
Splitting a whole into two halves
When a whole is cut as two halves on separate cut sheets, each buyer fills out their own sheet. An animal only has one liver, one heart, one tongue, and one oxtail, so the two buyers decide who gets those. We split what can be split. Settle it between you before drop-off and mark each cut sheet to match. See whole or half beef.
Why take them
You raised the animal, and these parts are part of what you paid to raise. They cost nothing extra on our cut sheet, so the only question is whether you'll use them. If you're not sure, take a few and try them. Oxtail, cheek, and marrow bones are easy places to start.
Ideas for each one
Liver
Liver and onions is the classic. Sliced liver cooks fast, so keep it quick so it stays tender.
Heart
Heart is lean. You can slice it thin and grill it, or cook it like a steak.
Tongue
Braise it low and slow until tender, then slice or chop it for tacos de lengua.
Oxtail
Rich and full of collagen. Brown it, then braise it for stew or soup.
Beef cheek
A hard-working muscle that turns tender with a long braise. It's a traditional choice for barbacoa.
Kidney fat
Kidney fat can be rendered into tallow for cooking and frying.
Soup bones
Our soup bones are cross-cut shanks with meat on the bone. Braise them osso buco style, or simmer them for broth.
Marrow bones
Roast them and spread the marrow on toast, or add them to the broth pot.
Rendering kidney fat into tallow
- Chop or grind the fat into small pieces so it melts evenly.
- Warm it slowly over low heat, stirring now and then.
- When the fat has melted and the bits left over are browned, strain it through a fine strainer or cheesecloth.
- Pour it into clean jars and let it set. Store it in the refrigerator or freezer.
How they're packaged
Organs, bones, and kidney fat are packaged, labeled, and frozen the same way as the rest of your cuts. They come with your order, ready to pick up 2 to 3 weeks after drop-off. See how your beef is packaged.
Thawing organs and bones
Thaw them in the refrigerator, like the rest of your beef. Smaller packs like liver usually thaw overnight. Bigger packs of bones may need longer.
Selling organs and bones
Every animal here is processed under USDA inspection, and we don't do any custom-exempt work, so you can sell the beef anywhere, including retail and commercial distribution. Organs, bones, and kidney fat are packaged and labeled the same way as your other cuts. See processing for ranchers who sell beef.