What's In the Box: A Real Cut Sheet Walkthrough
What's In the Box: A Real Robinson Beef Cut Sheet, Walked Through
One of the biggest hesitations we hear about buying beef in bulk is simple: "I don't know what I'd actually get." Fair question — so here's exactly what's on our cut sheet, in plain language, no butcher jargon required.
When you order a quarter or half from us, you'll fill out a cut sheet with our processor - Raber Packing Co. It covers the whole animal, cut by cut:
Steaks: ribeye, NY strip, T-bone, sirloin, round steak, cubed steaks
Roasts: rib roast, chuck roast, rump roast, tip roast
Everyday cuts: chuck steak, flank steak, brisket
Ground beef: ground beef and ground beef patties — you choose the split
Stew & extras: beef cut for stew, short ribs, back ribs, soup bones
Offal (organ meats): liver, heart, tongue, and more — available if you want it, easy to skip if you don't
For most cuts, you also choose bone-in or boneless, and for roasts you can tell us your preferred size (a 2–3 lb chuck roast is a common ask). Nothing here is one-size-fits-all — this is the whole point of buying direct instead of picking up a shrink-wrapped package at the store.
You're not guessing. They will walk through it with you.
Alan will talk it through by phone before anything is finalized, so you understand every line before you sign off. If you've never bought bulk beef before, he'll walk you through it — there's no wrong way to do this beyond "tell us what your family actually eats."
A few common customizations we see:
Trading some roasts for extra ground beef (great for families who cook a lot of ground beef meals)
All boneless, for easier freezer storage and faster cooking
Extra ground beef patties instead of bulk ground beef, for easy weeknight dinners
Skipping offal entirely, or asking for it specifically
However you want your quarter or half to look, this is your chance to build a freezer full of exactly what your family will actually cook and eat — not what's left over after the store picks the best cuts first.
Next week: is bulk beef actually cheaper? We ran the real numbers.