Your Specs. Your Standards. Precision Cuts
Goat, lamb, and Black Angus beef from one federally inspected plant in Boyd, Texas — selected on grade, fabricated in-house, and delivered without a broker in the middle.
What We Sell
Three Species. One Standard. Fully Specified.
Goat, lamb, and Black Angus beef, all processed under one roof in Boyd, Texas. Take any of it as a whole dressed carcass, broken to primal, or fabricated off your cut sheet — then vacuum-packed, labeled, and cased the way your business receives product. Below is exactly what we run and how each animal breaks down.
Fresh, Halal, Locally Sourced
Goat & Lamb
We buy goat and lamb from Texas and regional producers and process it fresh for halal grocers and restaurant groups across DFW. Animals are selected by weight class, so the size you order in January is the size that arrives in June.
- Whole dressed carcass, by weight class
- Primal and portioned cuts fabricated to spec
- Ground goat, offal, and specialty preparations
- Custom processing for ranchers and co-ops
Choice-Grade, Export-Ready
Black Angus Beef
Our Black Angus is choice grade, selected on marbling and conformation rather than on price alone. USDA graded on request, so grocers and export partners know exactly what is arriving before the truck is loaded.
- Choice-grade carcass, USDA graded on request
- Fabricated cuts off your cut sheet
- Extended dry aging available
- Export-ready with complete documentation
Know Your Cuts
How Each Animal Breaks Down
Every primal has a job. Below is what each one is best suited to — so you can order by the result you need in the case or on the plate, not just by name.
Chuck
The shoulder primal. Well-worked, richly flavored muscle built for low-and-slow braising, or ground into beef with genuine depth.
Chuck Roast · Flat Iron · Denver Steak
Rib
The most heavily marbled primal on the animal, and the source of the ribeye and prime rib. Made for dry heat.
Ribeye Steak · Prime Rib Roast · Back Ribs
Short Loin
Tenderloin, strip, and T-bone territory — the most tender section of the carcass and the highest-value cuts on the counter.
NY Strip · Tenderloin · T-Bone · Porterhouse
Sirloin
Top and bottom sirloin. Versatile and full-flavored, and the workhorse of grilling, kabobs, and roasting programs.
Top Sirloin · Tri-Tip · Coulotte
Brisket & Plate
Brisket, short ribs, and skirt. Low and slow for barbecue, or fast and hot for fajitas.
Brisket Flat/Point · Short Ribs · Skirt Steak
Round
The lean rear-leg primal — top round, bottom round, and eye of round. Excellent roasting yield and strong plate cost.
Top Round · Eye of Round · Rump Roast
Leg
Our most requested cut. Bone-in or boneless, roasted whole or portioned into steaks.
Bone-In Leg · Boneless Leg · Leg Steaks
Shoulder
Well marbled and forgiving under long heat. The classic cut for curry, stew, and slow braise.
Shoulder Chops · Boston Roll · Stew Meat
Rack & Loin
The most tender section of the animal. Rack chops and loin chops for quick, high-heat grilling.
Rack of Chops · Loin Chops · Saddle
Breast & Riblets
Bone-in riblets, consistently in demand for grilling and traditional preparations.
Breast · Riblets · Rib Tips
Shank
Bone-in fore and hind shank. A staple for slow braises and traditional stews.
Fore Shank · Hind Shank
Whole & Ground
Whole dressed carcass by weight class, or ground goat for kabobs, sausage, and specialty preparation.
Whole Carcass · Ground Goat · Offal
Get In Touch
Send Us Your Cut Sheet
Found what you were looking for? Send over your specification and we will quote directly against it.
- USDA Inspected
- Halal Certified
- Family Operated