Harpley's

336-427-7539

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    • Home
    • About/Contact
    • Taxidermy
    • our facilities
    • Meat Processing
    • Updates

336-427-7539

Harpley's
  • Home
  • About/Contact
  • Taxidermy
  • our facilities
  • Meat Processing
  • Updates

CUT SHEET (print) (pdf)

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CUT SHEET (fillable form) (pdf)

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 For 2023, taking appointments for custom processing of cattle from March - August.  


Our slaughter facility is not yet completed, so cattle must be dispatched by owner and brought to our processing facility.   


Available FALL 2023 -  Buy 1/4, 1/2, or whole beef for bulk beef! 

Contact us and we will add you to the list and arrange both the purchase and processing. 




CONTACT US BELOW FOR MORE INFORMATION OR TO SCHEDULE A DATE:

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Phone: 336- HARPLEY (427-7539)

Email: orders@harpleys.com

Beef STEAK CUTS & ROASTS

Sirloin

NY Strip

Sirloin

 Comes from the back of the cow and is one of the most popular steaks.  Sirloins are quite tender and flavorful, and benefit from a short cooking time. 

Ribeye

NY Strip

Sirloin

 Steak from the front of the cow that has much marbling and can be cut either bone-in or boneless. Benefits from fast and high heat cooking.

NY Strip

NY Strip

NY Strip

 Steak from the back of the cow with a well marbled center and a strip of fat down one side.   Cut from the shorter side of the beef loin, the muscles in this area do little work which mean tender. 

T-Bone

NY Strip

NY Strip

 A steak from the back of the cow that is composed of a bone separating a New York Strip Steak on one side and a Filet Mignon Steak on the other. 

Round Steak

Round Steak

Round Steak

 Comes from the back of the cow and is the most versatile steak, it has many uses, from grilling as a whole to being cut for stir fry. 

Filet

Round Steak

Round Steak

 Comes from the back of the cow and is the smallest, yet most tender cut of meat from the entire cow. From the T-bone.

Cubed Steak

Round Steak

Cubed Steak

 A lean steak cut from the top round that has been mechanically tenderized. 

Chuck Roast

Round Steak

Cubed Steak

 Comes from the front of the cow and has good fat content. 

Rump Roast

Top of Round Roast

Round Roast

 A lean roast that comes from the back of the cow. 

Round Roast

Top of Round Roast

Round Roast

 Lean roast that comes from the back of the cow and is the most tender roast option. 

Top of Round Roast

Top of Round Roast

Top of Round Roast

 Another fairly lean roast that comes from the back of the cow. 

Sirloin Tip roast

Top of Round Roast

Top of Round Roast

 Comes from the round of the cow and has well fat marbling. 

Menu / Price List

Deer Processing (during Season)

We only accept Full deer. We do NOT accept Quartered deer.

Please see our FAQ and blog for updates and more information on how we came to this decision. 

Basic Package

$125

This includes backstraps sliced, tenderloins whole, and the rest ground into hamburger.   (roasts upon request)

Ground Sausage

$2 additional per pound

Flavors to choose from:

-Breakfast

-Sage

-Spicy

-Brown Maple Sugar


*Minimum of 10lbs per flavor. 

Cubed Stead

$2 additional per pound

Steak cuts run through a cubing machine. (This is not meat cut into cubes.)


*Minimum 10lbs. 

Snack Sticks

$8 additional per pound

Flavors:   TBD   


*Minimum 5lbs.   All cooked products are batched.

Jerky

$8 additional per pound

Flavors:   TBD


*Minimum 5lbs.  All cooked products are batched. 


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Call us 336-HARPLEY (427-7539)