|
When want your meat processed a specific way and when you want it done right, bring it to Osakis Meats & Deli. Let our experienced staff help you fill your freezer with only top quality USDA inspected beef or pork. We only purchase our animals from a select group of local farmers to ensure health and quality.
*** Please Verify Prices – the market can change without notice ***
Cut-to-Order: Beef
*Prices include cutting, wrapping and freezing.
Click to see details »
| ½ Beef |
$1.89/lb. |
| Mixed Quarter |
$1.99/lb. |
| ¼ Side |
$2.19/lb. |
| Front Quarter |
$1.79/lb. |
| Hind Quarter |
$2.19/lb |
| Average Weight |
Available Cuts |
½ Beef – 300-350 lbs.
Mixed Quarters – 175-200 lbs.
¼ Side – 100 lbs.
|
Ribeye, T-Bone, Porterhouse, Sirloin Steaks, Roast,
Round Steaks, Soup Bones, Short Ribs & Ground Beef |
| Front Quarter – 150-175 lbs. |
Ribeye Steak, Roast, Short Ribs, Soup Bones & Ground Beef |
| Hind Quarter – 150-175 lbs. |
T-Bones, Porterhouse, Sirloin & Round Steaks, Roast, Soup Bones & Ground Beef |
• All beef orders receive liver, heart and tongue if customer chooses.
• All meats sold on “hanging weight” subject to normal cutting loss. Prices include cutting, wrapping and freezing.
• All beef are hand picked on the farm for our customers. Then aged to perfection, cut, wrapped and quick frozen for freshness.
Close
Cut-to-Order: Hogs
*Price is for all fresh pork
*Curing and sausage is extra
Click to see details »
| Average Weight |
Available Cuts & Curing |
Whole Hog – 180-200lbs.
Half Hog – 90-100lbs.
|
Pork Chops, Steaks, Roast, Spareribs, Side Pork, Fresh
Ham (Steaks or Roasts) Shanks & Fresh Ground Pork |
| Curing Cost - $0.69/lb. |
Hickory Smoked Ham, Bacon, Shoulders & Loins |
| Pork Sausage |
Seasoned Bulk $0.99/lb.
Fresh Links $1.35/lb.
Fresh Brats $1.35/lb.
|
Aging
Never “age” pork; instead freeze it as soon as possible after chilling. Only good quality beef and lamb should be “aged” before cutting for storage. Low grade lean meat will shrink excessively if “aged”. Aging means holding the meat (before cutting) at 34° to 38° degrees for seven to ten days.
Close
Freezing
Slow freezing is undesirable as it makes for greater breakdown of muscle cells and subsequent greater juice losses when meat is thawed. Freeze at temperatures as far below zero as possible. Store meat at zero or lower to prevent rapid development of rancidity. The storage temperature should not vary; fluxuations foster dehydration.
*Prices subject to change at anytime – Please call to verify current prices.
|
