Chapman Creek Cattle Company
www.KansasGrassfedBeefCompany.com
Certified grassfed by the American Grassfed Association.
The cost is $3.99 per pound on a hanging weight of approximately 275-350lbs depending on the animal, plus $1.10lb processing fee and taxes. (The hanging weight is the weight of the carcass before dry aging, deboning and trimming and not the final weight of usable beef.) If you would like to split a side with a friend the beef will be split into 2 equal parts. A side will take about 6 cubic feet of freezer space.
The actual size and portions of beef cuts vary depending on the animal. Since all cattle are processed individually you may request your beef processed in accordance with your instructions on the processing form.
Our Prices Ordering a Side
We provide FREE DELIVERY to your home in most of Kansas and the metro
Kansas City area.
To guarantee your purchase send a $250 deposit along with the ordering form to: Clark Duffy, 1501 SW Boswell Ave, Topeka, Ks 66604. We will take it from there. Final payment will be due upon delivery to your home.
If you have additional questions for us or if you would like recommendations for completing the ordering form please contact us at clark_duffy@cox.net or call 785 220-9808.
Ordering Form
Name___________________________________Address______________________________________________________
E-Mail________________________________________________________Phone__________________________________
Brisket: yes no, ground Short Ribs: yes no, ground
Soup bones: yes no Stew Meat: yes no, ground
Roasts- #lbs per roast
Rump: yes no___ % ground Chuck: yes no___ % ground
Arm: yes no___ % ground Pikes Peak: yes no___ % ground
Steaks-___per /pkg Note: Filet and KC can be substituted for T-Bones.
Filet: ___thick KC strip: ___thick
Rib eye: ___thick Sirloin: ___thick
Round: steak:___per/pkg ___thick; eye of round: yes, no; ___% ground
Sirloin Tip: roast or ground
Hamburger: ___ lb per/pkg. Organ meat: yes no
Special Instructions______________________________________________________________________________________________________________________________________________________________________________________________________________
Thoughts and Recommendations
1.
Grassfed beef is lean. We recommend steaks at least 1 ¼ in thick.
Grassfed beef is lean. We recommend steaks at least 1 ¼ in thick.2.The Filet and KC Strip are part of a T-Bone. If you choose T- Bones you will not get Filets and KC Strips.
The Filet and KC Strip are part of a T-Bone. If you choose T- Bones you will not get Filets and KC Strips.3.There is a lot of round steak. We get eye of round and the rest ground
There is a lot of round steak. We get eye of round and the rest ground4.Roasts or Ground Beef? It is a personal preference. If you do not cook many roasts increase the % of roast cuts that go to ground beef.
Roasts or Ground Beef? It is a personal preference. If you do not cook many roasts increase the % of roast cuts that go to ground beef. 5.Soup bones and organ meat are included unless specified. Keep in mind there is only one tongue and heart per animal.
Soup bones and organ meat are included unless specified. Keep in mind there is only one tongue and heart per animal.6.Like information of cooking grassfed beef or just want to talk: E-mail: clark_duffy@cox.net or Call: 785 220-9808
Like information of cooking grassfed beef or just want to talk: E-mail: clark_duffy@cox.net or Call: 785 220-9808