Great Alberta Beef, prepared just the way you want it.

Customize your package to include the cuts that work best for your family. The form below provides an overview of your choices. The 1/8 cow packages are standardized, all other bulk orders can be customized using the form.

After you place your order, we will send a link to fill out the form below. You can play with it now see your options.

Feeling overwhelmed? Instead of choosing each cut individually you can also select from three pre-designed packages below.

1) Short Loin

The short loin can be divided into tenderloin and striploin steaks, or kept whole and cut into T-bone steaks. You don’t gain or lose any premium meat with either option—it’s simply a matter of preference. 1) Tenderloin is the most tender cut, taken from the bottom of the short loin. Striploin (New York strip) comes from the top and is a premium, well-marbled steak that's firm yet tender. 2) If left whole, the short loin can be cut into T-bone steaks (also know as porterhouse steaks), which combine both cuts in one impressive-looking steak.

1a) Cutting Preferences

How thick do you want your steaks? If you chose 1.5 inches, you will get a higher number of steaks. If you like a medium rare steak, 2.0 inches might be better as it is easier to get a nice sear while keeping the inside tender.

2) Rib

Ribeye is a very popular cut, known for its generous marbling throughout the steak. The ribs also produce excellent roasts that are tender and flavorful.

2. a) Bone Preferences

You can choose to have the bones left in or taken out of the ribeye steak or rib roast. Leaving the bones in can enhance the flavour and presentation of the meat. However, the meat is generally easier to cook and slice without the bone.

3) Top Sirloin

If you want extra steaks in your package, this is a good cut to choose as steaks rather than as a roast (in addition to the ribs). It comes from just behind the short loin and is excellent for grilling or pan-searing. Top sirloin roast is also a popular option, especially for those who prefer a leaner, more flavorful roast. You could also have it ground into hamburger, but we don’t suggest that.

4) Sirloin Tip

Sirloin tip is cut from a muscle at the front of the rear leg. It is most commonly prepared as a roast but can also be cut into sirloin tip steaks or ground into hamburger.

5) Cross Rib

Cross rib comes from the shoulder area of the cow. It is most commonly cut into roasts but can also be used for steaks or ground into hamburger. If you choose to take this cut as steaks, it’s best enjoyed by tenderizing and marinating the meat before grilling.

6) Chuck (Also know as blade)

Chuck, from the shoulder area, works well as either steaks or roasts. Steaks from this cut are often referred to as flat iron steaks; they are very tender with good marbling. Roasts from this section are also popular and are ideal for slow cooking or braising.

7) Inside Round

Generally cut into roasts, the inside round comes from the rear leg. It creates large uniform roasts that are great for roast beef. The inside round can also be cut into top round steak, which can be grilled but are a tougher cut and should be marinated ahead of grilling for best results. Alternatively, you can have it ground into additional hamburger or cut into stew meat, which are small, uniformly cut chunks of beef intended for slow, moist cooking methods like stewing or braising.

8) Outside Round

Similar to the inside round, the outside round can be cut into large, lean roasts that are well-suited for slow roasting or pot roasting. It can also be cut into outside round steaks, which are best grilled after marinating. Alternatively, this section can be used for extra hamburger or stew meat.

10) Bottom Sirloin

The bottom sirloin can be cut into tri-tips or used for extra hamburger. (Note: there are only two tri-tips per cow, so a ¼ cow includes half of one.) Tri-tip is often called Santa Maria tri-tip because it’s a cut commonly grilled or barbecued in Santa Maria–style barbecue.

11) Brisket

The brisket is a popular cut for smoking and should be cooked low and slow to break down the connective tissue and become tender. (Note: there are only two briskets per cow, so a ¼ cow includes half of one.) Alternatively, the brisket can be ground into additional hamburger.

12) Soup Bones

A mix of bones can be included in your order. These can be simmered for 8 to 24 hours to make bone broth.

14) Roast Sizes

In general, how big would you like your roasts cut?

13) Ground Beef

Approximately, 40% of your order will be ground beef. How many pounds do you want per package?

Name on Your Order

First Name

Last Name

To many choices? Instead of selecting the specific cuts above, you can also choose between our three pre-designed packages (Described below).

Pre-designed Packages

Steak Heavy

Tenderloin and Striploin
Ribeye Steak
Top Sirloin Steak
Sirloin Tip Steak
Cross Rib Steak
Chuck Roast
Inside Round Roast
Outside Round - Stew Meat
Tri-tip
Brisket
Hamburger

Standard

T-bone
Ribeye Steak
Top Sirloin Steak
Sirloin Tip Steak
Cross Rib Roast
Chuck Roast
Inside Round Roast
Outside Round - Stew Meat
Tri-tip
Brisket
Hamburger

Roast Heavy

T-bone
Ribeye Steak
Top Sirloin Roast
Sirloin Tip Roast
Cross Rib Roast
Chuck Roast
Inside Round Roast
Outside Round - Stew Meat
Tri-tip
Brisket
Hamburger

Great Alberta Beef, prepared just the way you want it.

Pre-designed Packages

Steak Heavy

Standard

Roast Heavy

Bandit Ranch

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