Beef Processing

Beef Processing

At Dover Processing, we are dedicated to providing our customers with options to customize your experience with us! We are here to guide you towards getting the product you want!

Below is a guideline to help you understand what is offered prior to putting in your cutting instructions with us!

Heart/Tongue/Oxtail/Liver - All four of these organs can be saved from the beef.

Brisket- The brisket is available in whole or half pieces. If you decide not to save the brisket, it goes towards your ground beef.

Chuck Section- We like to say that the average size roast is about 3#, but roast can be saved larger or smaller if desired. There are around 8 roast per half of beef.

Rib Section- This section can be saved into steaks or roast. The average thickness of the steaks is 1" and can be packaged 1-2 per package. There are on average 12-14 steaks per half of beef.

Short Loin Section- The average thickness of the steaks is 1" and can be packaged 1-2 per package. There are on average 12-14 steaks per half.

Sirloin- The average thickness of the steaks is 1" and is packaged 1 per package due to it being a larger steak.

Rump/Tip Roast- We like to say that the average size roast is about 3# but can be saved larger or smaller if desired. There are about 2 of each roast per half of beef.

Round Section- The round section can be processed into round steaks, tenderized round steaks, stew meat, or a round roast.

Soup Bones- Soup bones can be saved, if you choose not to save them, they will be trimmed out for ground beef.

Short Ribs- Short ribs can be saved, if you choose not to save them, they will be trimmed out for ground beef. There are approximately 2 packages of short ribs per half of beef.

Ground beef- We package ground beef in 1#, 1 1/2#, or 2# packages. We also make hamburger patties; these can be made into 1/4# patties or 1/3# patties.

Sausage- If desired, additional trim can be set aside to make summer sausage, snack sticks, or beef bratwurst.