YOU SPECIFY YOUR
You can specify what level boning (saw work) the processor will do for
your large primals; loin, rib, chuck and round. By working with the processor
on your first side cut – you can specify the boning & trim for your primal
cuts. In addition, you can specify
what primal cuts will be fresh and which primal cuts will be frozen.
specify the carcass aging, which is important because then you can
much cooler aging at your facility you can do for the fresh cuts. We
normally dry age a side for 24
days. However, if you want a
lesser carcass age which enables you to take the fresh cuts into your
for an additional 10 – 14 days, we can do that (not vacuum wrapped-but
wrapped if you wish).
The processing cost is less for Chef’s Cuts, which provides you with a
lesser per lb. cost per rail weight.
You can modify your Chef Cut sheet with us based upon you seasonal