Beef Processing

Lodi Sausage Co. processes every Thursday by appointment only to ensure we have room and time to correctly process your animal. After the beef is harvested, it is then hung in our aging cooler. The beef is then processed approximately 10-14 days after harvest according to the customer’s specifications. The double wrapped beef is then placed into a blast freezer until pickup. If you do not know someone that raises beef, we can match you up with a local farmer that has beef available. We work with farmers that raise grass-fed or grain-fed beef, plus different breeds. We look forward to working with you.

Please click on the link below to fill out your beef cutting instructions:

Beef Cutting Instructions & Order Form

Included in price – All normal cutting, double wrapping, labeling, and hamburger grinding & packaging (additional charges for items like hamburger patties and sausage products).

Your beef will be cut to your instructions regarding size of the roasts, how thick would you like the steaks, how many steaks per package, etc.

Following is an average of what cuts you get from a half of beef. (Split quantities in half for a quarter of beef.)

1/2 of Beef

Hanging weight	350- 450#
Rib Steaks	15
Sirloin Steaks	6-7
T-Bone Steaks	8
Porterhouse	4
Round Steak	6-8
Rump Roast at 3# each	2-3
Sirloin Tip Roast at 3# each	4
Chuck Roast at 3# each	10-12
Burger	100-120#
Short Ribs	6 pieces
Soup Bones	8 pieces

Sausage Pricing

Contact Lodi Sausage Co. or call 608-592-3534 with your beef processing questions.