Meat Product/Price List for 2020

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Meat Product/Price List for 2020 Meat Product/Price List for 2020 3421 Guerneville Road, Santa Rosa, CA 95401 [email protected] | (707)546-8404 | www.willowsidemeatsllc.com ** Prices are subjected to change without notice** Marinated Beef Marinated Chicken Aloha Tri-Tip $9.99/lb Bloody Mary Breasts $4.19/lb Bloody Mary Tri-Tip $9.99/lb Bloody Mary Thighs $3.89/lb Bourbon Tri-Tip $9.99/lb Lemon Garlic Breasts $4.19/lb Butter Garlic Tri-Tip $9.99/lb Lemon Garlic Thighs $3.89/lb Italian Wine Tri-Tip $9.99/lb Lemon Garlic Halves $4.19/lb TNT Tri-Tip $9.99/lb Sweet Honey Breasts $4.19/lb Trifecta Tri-Tip $9.99/lb Sweet Honey Thighs $3.89/lb Bloody Mary Hanger Steak $10.49/lb Zesty Italian Breasts $4.19/lb Butter Garlic Hanger Steak $10.49/lb Zesty Italian Thighs $3.89/lb Italian Wine Hanger Steak $10.49/lb Aloha Drumettes $3.49/lb Trifecta Hanger Steak $10.49/lb Buffalo Drumettes $3.49/lb Aloha Hanger Steak $10.49/lb Sausages Andouille Links $6.99/lb Italian Hot & Mild Links $6.99/lb Beer Brats Links $6.99/lb Italian Hot & Mild Bulk $5.49/lb Bratwurst Links $6.99/lb Plain Kielbasa Links $6.99/lb Breakfast Links Spicy & Mild $11.98/lb Kielbasa with Jalapeno & Cheese Links $6.99/lb British Bangers $6.99/lb Lamb Apple Links $10.29/lb Chicken Apple Links $6.99/lb Linguisa Links $6.99/lb Country Spicy & Mild Bulk $5.49/lb Pork Apple Links $6.99/lb Duck Apple Links $16.99/lb Sicilian Links $6.99/lb Garlic Links $6.99/lb Sundried Tomato Links $6.99/lb German Potato $6.99/lb Lamb Mergueze Links $10.29/lb Hawaiian Portuguese Links $6.99/lb Swiss Italian Links $6.99/lb Hot Links $7.99/lb Swiss Italian Bulk $5.49/lb Chorizo Links $6.99/lb Turkey Apple Links $6.99/lb Cajun Links $6.99/lb Lamb Miscellaneous Leg of Lamb $7.89/lb Smoked Salmon $18.95/lb Ground Lamb $10.98/lb Rack of Elk $22.99/lb Rack of Lamb $22.99/lb Whole Rabbit $11.98/lb Shanks $8.89/lb Dog Food $1.99/lb Loin Chops $15.98/lb Turkey Necks $1.89/lb Veal T-Bones Duck Breast $17.95/lb Jerky Smoked Pork Bloody Mary Beef Jerky $29.99/lb Plain Bacon $8.99/lb Sticky Sweet Beef Jerky $29.99/lb Canadian Bacon $8.99/lb Turkey Jerky $29.99/lb Ham $6.29/lb Teriyaki Beef Jerky $29.99/lb Ham Hocks $4.49/lb Pepper Teriyaki Beef Jerky $29.99/lb Jalapeno Bacon $8.99/lb Hot Teriyaki Beef Jerky $29.99/lb Pepper Bacon $8.99/lb Pork Chops $6.49/lb Beef Chicken Back Ribs $5.99/lb Boneless & Skinless Breasts $4.19/lb Bacon $10.98/lb Boneless & Skinless Thighs $3.89/lb Brisket $5.29/lb Chicken Necks $1.49/lb Carne Asada $7.99/lb Ground Chicken $4.89/lb Chuck Roast $5.89/lb Whole Chicken $3.49/lb Corned Beef Brisket $5.29/lb Chicken Halves $3.89/lb Cross Rib Roast $3.99/lb Filet Mignon $19.99/lb Pork Flank Steak $12.99/lb Baby Back Ribs $6.49/lb Ground Beef $5.89/lb Spare Ribs $4.49/lb Hanger Steak $10.49/lb Boneless Boston Butt $3.49/lb Beef Heart $2.69/lb Fresh Pork Belly $4.29/lb Korean Style Short Ribs $7.19/lb Ground Pork $5.79/lb Logger Cut Rib Steak $15.99/lb Leg of Pork $2.69/lb London Broil $5.19/lb Thick Cut Chops $4.19/lb Marrow Bones $12.00/Bag Thin Cut Chops $4.19/lb Knuckle Bones $8.00/Bag Neck Bones $2.99/lb New York Steak $16.99/lb Oxtail $10.49/lb Pepperoni Sticks $12.99/lb Porterhouse Steak $13.99/lb Prime Rib Roast $13.99/lb Rib Steak $15.99/lb Ribeye Steak $16.49/lb Shanks $3.98/lb Short Ribs $7.19/lb Skirt Steak $13.99/lb Stew Meat $5.79/lb Summer Sausage $12.19/lb T-Bone Steak $13.99/lb Tomahawk Steak $22.99/lb Beef Tongue $5.49/lb Top Sirloin $8.99/lb Tri-Tip $8.99/lb Beef Fat $1.99/lb .
Recommended publications
  • National Monthly Grass Fed Beef Report Agricultural Marketing Service for the Month of March Livestock, Poultry & Grain Market News Fri
    National Monthly Grass Fed Beef Report Agricultural Marketing Service For The Month of March Livestock, Poultry & Grain Market News Fri. March 26, 2021 Negotiated Grass Fed Beef - Wholesale Grass Fed Beef - Direct to Consumer (Retail) Carcass Purchase Size ($/lb) 211.00Avg Item Description ($/lb) Avg Whole 5.75 - 9.00 7.86 Rib Primal Half 5.90 - 11.25 8.39 Ribeye, Boneless, Whole 15.00 - 29.70 19.45 Quarter 5.99 - 11.75 8.94 Ribeye Steak 12.00 - 29.70 19.25 Commodity Grassfed Item Description ($/lb) Avg Chuck Primal Beef* Premium** Chuck Roll 7.00 - 14.27 11.05 Ribeye Steak 16.50 - 33.28 22.61 8.26 14.35 Round Primal Ribeye Roast 16.00 - 26.50 21.56 8.40 13.16 Knuckle, Peeled, Whole Chuck Roast 7.50 - 12.00 9.38 4.76 4.63 Top Round, Inside Flat Iron Steak 13.49 - 32.00 20.05 7.19 12.86 Bottom Round, Gooseneck 9.99 - 11.25 10.52 Rump Roast 8.00 - 10.99 9.56 7.99 1.57 Eye of Round 9.00 - 14.25 11.53 Bottom Round Roast 7.00 - 9.00 8.08 4.31 3.78 Loin Primal Filet Mignon 19.00 - 35.51 29.15 15.55 13.60 Tenderloin, Whole 25.00 - 39.95 31.41 Tenderloin 17.00 - 24.00 19.71 8.52 11.20 Tri Tip 8.20 - 15.98 11.96 Tri Tip 9.00 - 15.25 12.08 6.52 5.56 Top Butt, Sirloin, Whole 10.00 - 17.85 12.97 Sirloin Steak 12.49 - 22.19 17.24 4.93 12.32 New York Steak 20.50 - 32.00 27.37 Sirloin Roast 8.73 - 12.49 10.58 3.99 12.31 Sirloin Steak 15.00 - 22.80 17.71 Brisket 8.00 - 12.00 9.83 3.94 5.89 Flank, Brisket, and Plate Primal Flank Steak 8.99 - 24.19 15.85 7.51 8.35 Brisket, Whole 8.00 - 14.21 10.32 Skirt Steak 12.73 - 20.14 15.17 6.68 8.49 Flank Steak 8.25 - 14.96 12.58 Short Ribs 5.99 - 10.99 7.81 5.89 1.92 Skirt Steak 9.99 - 17.99 13.01 Stew Meat 8.25 - 11.25 9.98 4.98 5.00 Hanger Steak 8.00 - 15.27 10.55 Direct Grass Fed Vs.
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  • Beef Steak Different Names
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  • Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF
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  • Carne Asada Marinade
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  • 2021 Bulk Beef Order Info
    2021 Bulk Beef Order Info • Whole, half, and quarter sides of beef are sold by the live weight and custom processed in your name to your specifications. o Whole beef, side or beef, or split side - $2.25 lb. live weight o Hanging weight (what the beef weighs hanging in the cooler) is about 60% of live weight. With this ratio, 2.25 lb. live translates to $3.75 lb. hanging weight. o Our beef is processed at Thompsons Meat Processing in Floyd. They charge 80 cents per pound of hanging weight, plus $75 per whole, or $37.50 per half or $18.75 per split side. Additional processing fee include: ▪ Burger patties - $1.20 lb. w/ 20 lb. minimum ▪ Single wrapped steaks - $10 per whole, $5 per half, $2.50 per quarter (no additional fee if you select 2 or more steaks per package) ▪ Cubes steak - $12 per whole, $6 per half, $3 per quarter ▪ 0rgans – $10 per whole, $5 per half, $2.50 per quarter Pricing Example for Half: For a 500-pound half of a 1000-pound steer, the purchase price will be $1,125. With an estimated hanging weight of 300 pounds, processing fees will be $277.50, for a total cost of $1,402.50. With a typical yield of 66% of hanging weight, you should take home about 200 pounds of cut beef for a final cost of about $7 lb. Your cost is based on actual live weight and your final yield will depend on exact hanging weight, moisture loss during dry aging, and your specific cut selections.
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  • Beef Cuts for Portioning
    BEEF CUTS FOR PORTIONING CHUCK RIB LOIN SIRLOIN ROUND TOP SIRLOIN STEAK CHUCK ROLL PRIME RIB SHORT LOIN 1184 Beef Loin, Top Sirloin Butt Steak, Boneless STEAMSHIP ROUND 116A Beef Chuck, Chuck Roll 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) 174 Beef Loin, Short Loin, Short-Cut 166B Beef Round, Rump and Shank Partially Off, Handle On ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Quality grade • Quality grade • Quality grade • Thickness or portion weight • Quality grade • Different arm length portion • Fat cover • Length of tail • Thickness of surface fat • Removal of shank meat exclusions - ventral cut • Weight range • Thickness of surface fat • Specify 1184A to purchase without • Thickness of surface fat • Removal of subscapularis • Thickness of surface fat • Weight range the gluteus accessorius and Portioned Top • Portion weight: 30 to 50 pounds Sirloin Steak Cooking method: Moist heat • Length of tail (lip) Cooking method: Dry heat gluteus profundus Cooking method: • Tied or netted • Specify 1184B to purchase center-cut Dry heat – roast (Cap off) – gluteus medius muscle only Cooking method: Dry heat Cooking method: Dry heat CHUCK EYE STEAK PORTERHOUSE STEAK 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless 1173 Beef Loin, Porterhouse Steak ORDER SPECIFICATIONS RIB STEAK ORDER SPECIFICATIONS 1103 Beef Rib, Rib Steak, Bone In TOP SIRLOIN FILET • Prepared from item 116D • Quality grade 1184F Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless,
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  • Restaurantes Do Minho
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  • Better Than Restaurant Grilled Fajitas
    Better Than Restaurant Grilled Fajitas Ingredients Marinade: 1/2 cup soy sauce (Kroger brand does best) 1/2 cup lime juice (3-ish limes) 1/2 canola oil 1/4 brown sugar, how come you taste so good 2 tsp ground cumin 2 tsp fresh ground black pepper 1 Tbsp chili powder 5 cloves of garlic, minced The rest of the ingredients: 1.5 lbs of steak. Flank and skirt steak are typically used but if you have a butcher get some hanger steak. Spotted Trotter in Atlanta has very good hanger steak, it's our go to. 1.5 lbs of chicken breast 1 large yellow onion 2 peppers with the color of your choice, we like the red and yellow combo Flour tortillas, go La Banderita or go home Additional fixins are up to you, our grocery list typically has the following: Pico de Gallo, shredded lettuce, shredded cheese, sour cream. Beth can’t live without chipotle mayonnaise. Get her recipe here. Directions Make the Marinade 1. Squeeze your limes into the mason jar and then add everything else (the order doesn't matter, just get all your fixins in the jar). Seal the lid tight. Now shake it, sh-shake it, shake it, sh-shake it (uh-oh). You know what to do. Your marinade is complete. Keep in mind that later down the road you'll be adding this to the steak, chicken and veggies in different intervals. You'll want to sh-shake it before each application as the oil will Rise Up. Marinate the Meat and Vegetables 1.
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  • Brunch Mains
    BREAKFAST BRUNCH BEVERAGES PANTRY BRUNCH ROCKIT HASHBROWNS 3 SECOND VOYAGE 15 white cheddar dust MAINS Old Man Guavaberry Island Folk Liqueur, Bacardi 151 Rum, Domaine de Canton Ginger Liqueur, Guava CHICKEN SAUSAGE PATTY 5 Purée, Lime Juice, Simple Syrup, Ginger Beer COUNTRY HAM 5 STEEL CUT OATMEAL 12 APPLEWOOD SMOKED BACON 5 almond milk, dried cherries, toasted almond granola, GYPSY DJANGO 14 Greek yogurt, agave nectar Absolut Vodka, Combier Liqueur d’Orange, BREAKFAST SAUSAGE LINKS 3 Lime Juice, Simple Syrup, Cucumber, TOAST 3 San Pellegrino Pompelmo wheat, tuscan, pumpernickel VANILLA BEAN WAFFLE 11 bourbon cherry compote BLOODY MARY 8 MULTIGRAIN ENGLISH MUFFIN 3 Build your own Bloody Mary Bar SEASONAL FRUIT & BERRIES 9 LEMON BLUEBERRY RICOTTA PANCAKES 10 MIMOSA 8 HAM & CHEESE FRIES 10 tulip tree haymaids cheese, ham powder, Tiamo Prosecco, orange juice roasted garlic aioli HUEVOS BENEDICT 14 al pastor pork belly, poached eggs, buttermilk arepa, M I MOS A K I T Tableside bottle service, fresh berries, juice varieties TRUFFLE FRIES 10 avocado, charred tomatillo salsa white truffle oil, parsley Chandon 45 | Moët & Chandon 75 SWEET POTATO FRIES 5 brown sugar salt, chipotle mayonnaise STEAK N’ EGGS OPEN FACED SANDWICH 18 espresso rubbed hanger steak, PEAS, PEAS, PEAS 6 creamed spinach toast, fried egg, béarnaise lemon, leeks, butter SANDWICHES BREAKFAST SANDWICH 12 BURGERS SALADS CHILI house-made chicken sausage patty, & & scrambled egg whites, spinach, tomato aioli, harvest wheat english muffin All sandwiches and burgers come with fries
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  • National Monthly Grass Fed Beef Report Agricultural Marketing Service for the Month of August Livestock, Poultry & Grain Market News Fri
    National Monthly Grass Fed Beef Report Agricultural Marketing Service For The Month of August Livestock, Poultry & Grain Market News Fri. Aug 27, 2021 Negotiated Grass Fed Beef - Wholesale Grass Fed Beef - Direct to Consumer (Retail) Carcass Purchase Size ($/lb) 211.00Avg Item Description ($/lb) Avg Whole 5.75 - 8.50 7.57 Rib Primal Half 5.90 - 11.25 8.35 Ribeye, Boneless, Whole 17.75 - 35.95 22.89 Quarter 5.99 - 11.75 9.22 Ribeye Steak 12.00 - 31.53 23.63 Commodity Grassfed Item Description ($/lb) Avg Chuck Primal Beef* Premium** Chuck Roll 7.00 - 16.65 12.26 Ribeye Steak 15.00 - 35.00 21.31 10.06 11.26 Round Primal Ribeye Roast 16.50 - 26.50 21.87 9.14 12.73 Knuckle, Peeled, Whole Chuck Roast 7.50 - 12.00 9.35 5.35 4.00 Top Round, Inside 11.95 - 15.24 12.85 Flat Iron Steak 13.49 - 25.98 19.14 7.77 11.37 Bottom Round, Gooseneck 9.99 - 13.35 11.47 Rump Roast 8.00 - 14.00 10.78 4.72 6.06 Eye of Round 10.00 - 16.34 12.79 Bottom Round Roast 3.85 Loin Primal Filet Mignon 19.95 - 35.00 27.39 12.05 15.34 Tenderloin, Whole 25.00 - 34.95 28.41 Tenderloin 19.95 - 30.49 26.09 11.68 14.41 Tri Tip 8.00 - 15.25 11.84 Tri Tip 9.00 - 16.85 12.11 6.73 5.39 Top Butt, Sirloin, Whole 12.10 - 18.99 16.29 Sirloin Steak 11.00 - 24.95 16.58 7.46 9.13 New York Steak 20.50 - 34.00 28.03 Sirloin Roast 8.75 - 12.49 10.70 0.00 0.00 Sirloin Steak 15.00 - 22.80 17.93 Brisket 8.00 - 13.77 10.13 4.16 5.98 Flank, Brisket, and Plate Primal Flank Steak 8.00 - 18.00 13.58 8.95 4.64 Brisket, Whole 8.00 - 13.00 10.02 Skirt Steak 9.00 - 20.14 14.10 11.66 2.45 Flank Steak 13.00 - 22.98 17.35 Short Ribs 6.00 - 11.00 8.37 7.42 0.95 Skirt Steak 12.95 - 18.00 14.95 Stew Meat 7.50 - 13.38 10.12 5.73 4.39 Hanger Steak 10.80 - 17.99 14.39 Direct Grass Fed Vs.
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  • Our Handbook
    Table of Contents 4-5 Welcome to ButcherBox! 30-31 Stew Beef 6-7 Grass-Fed & Grass-Finished Cheat Sheet 32-33 Ground Beef 8-9 Defrost + Storage 34-35 Ribeye Steak 10-11 5 Basics of Seasoning 36-37 Shaved Steak 12-13 Rubs & Marinades 38-39 NY Strip Steak 14-15 The Home Chef’s Toolbox 40-41 Filet Mignon 16-17 Cooking Temperatures 42-43 Premium Steak Tips 18-19 Cooking Icons Explained 44-45 Coulotte Roast 20-21 Beef Introduction 46-47 Tri-Tip Roast 22-23 Chuck Roast 48-49 Top Sirloin Steak 24-25 Denver Steak 50-51 Eye Round Roast 26-27 Flat Iron Steak 52-53 Beef Brisket 28-29 Ranch Steak 2 54-55 Pork Introduction 56-57 Pork Butt 58-59 Pork Tenderloin 60-61 Baby Back Ribs Don’t see one of your cuts in this handbook? Hop onto 62-63 Boneless Pork Chops butcherbox.com/recipes 64-65 Breakfast Sausage to discover: 66-67 Chicken Introduction • Detailed cooking instructions for every cut (up to 70, and more 68-69 Whole Chicken coming all the time!) 70-71 Chicken Thighs • Step-by-step recipes and videos from the ButcherBox test kitchen 72-73 Chicken Drumsticks and our favorite bloggers 74 Glossary • Tips and tricks for cooking quality meat in your kitchen 75 Thank You from ButcherBox! 3 3 4 Welcome to ButcherBox! I’m Yankel, Head Chef of ButcherBox, and I want to personally welcome you to the ButcherBox family. Your experience means so much to us — which is why we’ve created this handbook for you.
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