Custom Processing
Print or pick up a cut sheet, circle your choices, and drop off before processing day. You can attach the cut sheet to the clip on the front door. Everything is vacuum sealed. Call with any questions.
Cut sheets
Prices
Beef
- Kill fee$100 / animal
- Processing (hanging weight)$1.00 / lb
- Over 1,000 lb premium$0.10 / lb
- Patties$1.50 / lb
- Boxes$1.25 each
Pork
- Kill fee$50 / animal
- Processing (hanging weight)$0.75 / lb
- Patties$1.50 / lb
- Flavored sausage$0.50 / lb
- Curing / smoking$1.00 / lb
- Boxes$1.25 each
Cash and check only. Make checks payable to Underhill Meats. Sales tax is 8%. Additional fees apply if meat is not picked up within 2 days of being notified.
Beef cuts
| Cut | How to cook |
|---|---|
| Ribeye, NY strip, T-bone, Porterhouse | Grill / sear. Rest 5 minutes, then slice. |
| Tenderloin steak or roast | Grill / sear or roast hot and fast. Do not overcook. |
| Sirloin steaks | Grill / sear. |
| Skirt and flank | Grill / sear, then slice thin across the grain. |
| Chuck and arm roast | Braise, or slow roast covered. Dutchoven or Crock-pot. |
| Round and sirloin tip roast | Braise, or roast low and slice thin. |
| Brisket | Smoke or braise, low and slow. |
| Short ribs, shanks, oxtail | Braise for stew or soup. |
| Ground | Burgers, meatloaf, etc. |
Pork cuts
| Cut | How to cook |
|---|---|
| Boston butt | Braise or smoke for pulled pork. |
| Butt and picnic steaks | Grill / sear, or braise if thicker. |
| Picnic roast | Braise or slow roast. |
| Loin chops | Grill / sear to 145°F, then rest. |
| Loin roast | Roast to 145°F and rest. |
| Tenderloin | Roast or grill / sear. It cooks quickly. |
| Baby back and spare ribs | Grill, or braise then finish on the grill. |
| Fresh belly | Roast. Better cured for bacon. |
| Bacon | Pan-fry. Thick-sliced, 1 lb packs. |
| Ham | Roast or bake if cured. Steaks can be pan-fried. |
| Sausage | Grill or pan-fry. Plain, breakfast, mild Italian, or hot Italian. |
Ready to book?
Call (607) 664-0200
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