Custom Cuts
Bring a recipe or a number. We cut to it.
Custom cutting is most of what we do. Steak thickness, roast weight, ground beef blend ratios, freezer packs, whole sides of beef. One regular orders 12 ribeyes a month for the freezer, same way every time. Another comes in monthly for custom-cut chicken and ground beef. Bring a recipe or a number and we cut to it. 7545 Pearl Rd, Middleburg Heights, OH 44130. Call (440) 260-9788.
What We Cut
- Steaks to any thickness. Ribeyes, strips, T-bones, sirloins, tomahawks. Standard case-cut or custom — 1.25", 1.5", 2", whatever you cook.
- Roasts to weight. Standing ribs, top rounds, chuck roasts, pork shoulders. Tell us the pounds and we cut to it.
- Ground beef to your blend. 80/20, 85/15, 90/10, lean blends, brisket-chuck, custom fat ratios. Tell us the recipe and we grind to it.
- Freezer packs.Family packs of ground, mixed-cut bundles, breakdown packs of whatever's on sale. Common for new freezers and big families.
- Whole, half, or quarter sides of beef. A few times a year a customer fills the chest freezer. Hanging weight, your cut sheet, your steak thickness, your ground packaging.
- Custom chicken and pork. Whole birds, chicken breasts to spec, pork chops thick or thin, butterflied or bone-in.
Real Patterns
The custom-cut counter runs on regulars. A few of the patterns we see most weeks:
- 12 ribeyes for the freezer, monthly.One regular comes in once a month, same ribeyes, same thickness, takes a freezer's worth home in one trip. Two cuts and a wrap.
- Custom-cut chicken + ground beef, monthly. Another regular pre-orders a chicken breakdown and a ground beef blend on the same monthly cycle. We have it bagged and on the counter when he walks in.
- Side of beef, a few times a year. Several families fill chest freezers this way — they call ahead with a cut sheet, we work through it, and a week later they pick up everything wrapped, labeled, and ready for the freezer.
How to Order
- Call ahead.Most custom cuts work same-day if you call before noon. 24 hours' notice is comfortable. Whole sides of beef need 48–72 hours.
- Tell us the spec. Cut, thickness, weight, blend, count, packaging. Bring a written cut sheet for sides of beef.
- Pick up at the counter. Wrapped, labeled, weighed, ready. Pay at the register.
Holiday weeks (Easter, Thanksgiving, Christmas, Memorial Day, July 4) — call earlier than that. The counter books out fast.
Frequently asked
Custom Cuts Questions
What can you cut custom?
Steaks any thickness, roasts any weight, ground beef any blend, freezer packs, whole/half/quarter sides of beef, custom poultry. If you can describe it, we can cut it.
How much notice do you need?
Same-day works for most cuts if you call early. 24 hours is comfortable for custom orders. Sides of beef need 48–72 hours. Holiday weeks — call earlier than that.
Do you do whole, half, or quarter sides of beef?
Yes. Several families do this a few times a year. Pricing is by hanging weight; we cut to your cut sheet (steak thickness, roast sizes, ground packaging). You walk out with a freezer's worth.
Can you do specific blends for ground beef?
Yes. 80/20, 85/15, 90/10, lean blends, brisket-chuck blends, custom fat ratios. Tell us the recipe and we grind to it.
Is there a minimum?
No real minimum for in-case cuts (one steak, one chop). Custom blends and special orders, 1–2 pounds is typical. Sides of beef have their own thresholds — call us.
How does pricing work?
Custom cuts are priced per pound at the same rate as the case meat. There's no upcharge for the cutting itself. Sides of beef are by hanging weight with a clearly itemized cut sheet.
Got a spec? Bring it.
Call before noon for same-day. 24 hours for the comfortable version.