(jump to pork processing)

Center Street Beef

Our family strives to produce the highest quality of beef possible. Our animals are offered a complete diet designed to maximize tenderness and flavor. All of our animals are treated humanely with love and care.

Our custom processing measurements assume you are purchasing one-half of a beef. If you are purchasing a whole beef, double all yields.

We sell our beef by the hanging weight. Approximately 65% of the animal’s total weight will be its hanging weight. That means a 1200 pound steer will have a hanging weight of 780 pounds total – 390 pounds per half. The cost per half of beef will be approximately $897. Prices will vary slightly depending on the size of the animal. Prices are always subject to change due to the current market. The numbers listed are rough estimates.

Once you’ve had processing done at CSMC, we keep your cut information on file so if you have a particular way you like things cut, we can duplicate it next time, or make the appropriate adjustments.

Custom Processing for Beef

In order for us to deliver a personalized high-quality product for your freezer, some decisions will need to be made about how you would like the beef processed and packaged. If you have never made these decisions, this page will help you through the process. Filling out a processing cut sheet does not need to be a stressful experience at all; think of it as your way to be creative with how much of your half of the product you bring home.

We have simplified the process as much as possible while still allowing you to make choices. If you have questions, we are here to help. And if you don’t want to think about special processing and just want the most common cuts with no effort, we will give you the best your beef has to offer without worry!

STEW MEAT & HAMBURGER
If you select the maximum number of roasts and/or steaks on your processing cut sheet, you will still get about 60 pounds of ground beef or stew meat per half of beef. This is because there is always a lot of perfectly good meat that is unusable for roasts and steaks due to size or shape. If you would like more hamburger, you can indicate this on the cut sheet by selecting “GRIND” next to the cut of meat you would like ground versus turned into roast or steaks. This will add to your total pounds of hamburger. For stew meat, indicate on the cut sheet how many pounds of stew meat you would like in each package and how many total packages of stew meat you would like. Each package of stew meat you choose will result in one fewer package of hamburger.

CHUCK
The chuck is a large section containing about 40 pounds of meat and bones per side. Chuck is often ground into hamburger, but you can also get 4 to 5 chuck and shoulder roasts, which are great for pot roast and other slow-cooking recipes. Please indicate on your processing cut sheet how many roasts you would like. The trim and any remaining meat will be ground. Note: about 4 pounds of “short-ribs” are also in the chuck section. You can opt to keep them on the bone or have them ground. When kept on the bone, they make excellent slow cook crock pot recipes.

SIRLOIN
The sirloin accounts for about 16 pounds of a side of beef. If you opt to have the sirloin cut into steaks, you will get a variety of types of bone-in steaks, plus a couple of boneless. Alternatively, the option of grinding all the sirloin adds a nice flavor to the ground beef.

RIB
The rib yields about 15 pounds bone-in (or 10 pounds boneless) of high-quality steaks or roasts. This is where steakhouse “prime rib” comes from. If you cut the whole rib into steaks (ribeye steaks), you get about 10 steaks, 1 1/4″ thick, each weighing about 1 1/2 pounds bone-in (1 pound boneless). If you opt for all roasts, you can get three small roasts, two medium-sized roasts, or one extremely large roast (enough to feed 6+ adults).

SHORT LOIN
The short loin contains the best cuts on the beef. From the short loin you can get T-bone steaks, or NY strip steaks and filet mignon. Most people choose to get their short loin cut into 1″ T-bone steaks. Assuming your steaks are cut 1″ thick, you will get approximately 12 T-bone steaks per side of beef. A T-bone has a filet mignon on one side of the bone and a New York strip on the other. This means you can’t get NY strips, filet mignon AND T-bones – you must choose between having either T-bone steaks or filet mignon and New York strip steaks.

ROUND
The round is a large section of beef—32 pounds or more per side. The “eye of the round” roast is a lean, flavorful cut that is often kept as a whole roast. The bottom round can be ground into hamburger or cut into roasts for slow cooking. The top round can be ground or cut into roasts (top round roasts are good for cutting into London broil steaks). The rump can be ground or it can be boned, rolled and tied into a rump roast.

Call us today at 419-617-1767 to order your delicious custom-processed beef!

Center Street Pork

In order for us to deliver a personalized high-quality product for your freezer, some decisions will need to be made about how you would like the pork processed and packaged. If you have never made these decisions, this page will help you through the process. Filling out a processing cut sheet does not need to be a stressful experience at all; think of it as your way to be creative with how much of your half of the product you bring home.

We have simplified the process as much as possible while still allowing you to make choices. If you have questions, we are here to help. And if you don’t want to think about special processing and just want the most common cuts with no effort, we will give you the best your hog has to offer without worry!

Custom Processing for Pork

The picture of the hog below is broken down into different regions. In the title of each section we have tried to provide a guideline in terms of how many pounds of meat may be expected from each part of the hog. That is to help you determine how you would like the cuts set up. For example, if the loin region has about 13 pounds of meat and you request 2 – 5lb roasts and 5 – 1lb packages of chops, that’s 15lbs of meat . . . and the butcher will make a decision for you since they only have 13 pounds to work with.

What if I want something special?

Suppose you have a special desire for your cuts . . . maybe you want chunked bacon, not sliced or you don’t like ham and want that entire region used for sausage – that’s fine! We will check with the butcher to ensure your special requests can be fulfilled. There is no wrong way to cut up half a hog. We can offer suggestions for the best results.

We have simplified the process as much as possible while still allowing you to make choices. If you have questions, we are here to help. And if you don’t want to think about special processing and just want the most common cuts with no effort, we will give you the best your hog has to offer without worry!

LOIN (ABOUT 13LBS MEAT)
One package containing two 1″ thick pork chops is about 1lb. Roasts are just bundles of pork chops – uncut. If you are unsure, get a roast and cut it yourself when you want chops. “Bone in” ALWAYS cooks juicer and more flavorful meat.

BOSTON BUTT (ABOUT 14LBS OF MEAT)
Shoulder roasts, steaks and Boston Butt roasts. “Bone in” ALWAYS cooks juicer and more flavorful meat. Boston Butt roasts are great for pulled for pulled pork (and other things). Steaks make great stir fry as meat from here is more marbled.

SPARERIBS (ABOUT 4LBS OF MEAT)
St Louis Ribs are longer, Baby back are shorter and use some loin. St. Louis ribs are “better” since they don’t use meat from anywhere else. It’s just a personal preference!

SAUSAGE (ABOUT 9LBS OF MEAT)
From all over the pig, order by % available sausage. Plain pork is great for sauces and meatloaf. The old-fashioned sausage is a favorite & delicious. The Italian sausage is great for pizza! Your choice here is a personal preference and won’t be wrong.

HAM (ABOUT 15LBS OF MEAT)
Fresh or smoked, whole, half or sliced. Typically, 1/2 ham is the best bet and smoked hams are the most common and what most people call “ham”. A fresh, unsmoked ham can be an interesting treat or your starting point to cure the ham yourself.

BACON/BELLY (ABOUT 8LBS OF MEAT)
The “meat candy”. Smoked & sliced thick is just about everyone’s choice but there’s lots of ways to get bacon, like fresh or uncured.

HOCKS (ABOUT 5LBS OF MEAT)
Great for soups, sauces and stews. Smoked or fresh – great for soups and sauces. Not into that? Turn them into more sausage!