Process

• Book a kill date through us with Peel Meat Packers.

• The night before or the morning of your kill date, take your animal(s) to Peel Meat Packers - They are located in Drayton, ON. and are open for drop off 7am - 7pm.

• We will pick up your animal(s) after two weeks of hang time.

• Once we have your animal(s), we break them down according to your instructions.

• Once your beef is ready, we will call you. Beef is typically ready within two weeks of us receiving it.

Notes

• Be sure to book your kill date well in advance as spots fill up fast!

• An animal over 30 months old (OTM) has its spine removed. This incurs an extra charge and means you cannot get T-bone steaks.

Process

• Call or come into the store to place an order

  • You can order a front quarter, a hind quarter, a side (half), or a whole beef.

  • Note: you cannot order a split quarter (half hind quarter, half front quarter) but if you find someone to split a half with we will gladly divide it into split quarters for you.

• One of our staff will take down your cut instructions - this is a great time to ask about any cuts you’re not sure about or for recommendations!

• Within two weeks we will receive your beef.

• Within two weeks after that we will have your beef processed according to your instructions and ready for pick up.

• Generally, your beef will be ready within three weeks of when you place your order.

  • Timelines given are a guide. Actual time will depend on availability of beef and other factors.

For pricing details, please contact West Grey Premium Beef.

• The cost per pound to have your animal processed includes cutting, wrapping, and freezing.

• Costs are based on the animal’s hanging weight.

  • Note: estimating 200lb/quarter will give a good guide for costs but each animal will differ.

• For ordered beef, (i.e. not your own animal), costs are dependent on which part of the animal you order. - Front, Hind, or Side/Whole

• If you are having your own animal processed, there is a kill cost.

Additional Costs

• Any weight that is turned into hamburgers will have an additional charge.

• Any weight that is vacuum sealed instead of paper wrapped will have an additional charge.

• Any weight that is turned into sausage will have an additional charge.

• Animals that are over 30 months (OTM) will have an additional charge.

Below is a breakdown of which cuts are in which part of the animal.

Hind Quarter

• Hip

  • Outside Round

  • Inside Round

  • Eye of Round

  • Sirloin Tip

  • Hind Shank

• Long Loin

  • Top Sirloin

  • Tenderloin

  • Striploin

• part of Flank / Plate

Front Quarter

• Rib

  • short ribs

  • prime rib

• Chuck

  • Blade

  • Cross Rib

  • Clod

• Brisket

• Shank

• part of Flank / Plate

Side / Half

• A side (a half) of an animal has one front quarter and one hind quarter

Whole

• A whole animal has two sides (two front quarters and two hind quarters).

Additional Processing Options

• You can have some or all of your ground beef turned into sausage or hamburgers.

  • Hamburger patties can be seasoned with salt and pepper (6 oz size) or with our Big Bruce seasoning (4oz or 6oz size).

Linked here is a PDF version of our cut list. If you’re not sure which cuts to choose it may act as a good guide!

• This is by no means an exhaustive list of the cuts you can request

Linked here is the Canadian Beef Merchandising Guide which illustrates which cuts come from where.

Linked here is a great interactive visual resource for different beef cuts.

As always, if you have any questions please call, email, or come into the store and we will be happy to help.