Due to the nature of our products, availability of certain cuts and products is not always guaranteed.

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To place an order, please email jaegerfarmsmeats@gmail.com with the products you would like and we will confirm availability, price, and a pick-up time.

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After placing your order, you may be asked to complete one of the following digital contract forms:

• Beef Contract Form

• Pork Cutting Form

• Beef Cutting Form

• Chicken Contract Form

• Pork Contract Form

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For current prices and availability on the following items, please call or email jaegerfarmsmeats@gmail.com

Ground beef - 90/10

3:1 Patties- 90/10 they barely shrink

Skirt Steak- Tougher cut of meat & normally marinated

Chuck Steak- Usually grilled or broiled

Ribeye- Flavorful and tender

NY Strip Steak - Good marbling which adds flavor and moisture

T-Bone - Great for grilling, Tender and flavorful

Porterhouse - Basically an oversized t-bone

Chuck Roast - Perfect for stews & slow cooking

Rump Roast- Boneless & good for roasting & slow cooking

Arm Roast- Good for braising and stews

Tri-Tip Roast- Sliced into steaks, or roasted for 10 mins per lb for medium rare

Sirloin Tip Roast – Slow cooking

Sirloin Steak- Grilling

Round Steak- Good for stir fry’s, braising, & stews

Short Ribs- Best when braised

Beef Back Ribs- Best when braised

Flank Steak-Tougher cut of meat & normally marinated

Tenderloin – Most tender cut of meat

Tenderloin Steaks-Tenderest cut of meat

Stew Meat - Tender bits of beef

Bone in Rib Roast- Slow roast or grill

Boneless rib Roast

Slow roast or grill Tongue

Soup Bones

Oxtail

Heart

Liver

Kidney 

Beef Hocks 

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Pork Chops 

Boneless Chops 

Spare Ribs 

Country Ribs 

Ham Steak 

Ham 

Breakfast links 

Bacon 

Loin roast 

Shoulder Roast 

Pork Steak 

Ground pork 

Brats