Beef & Bison Steak Portioning

Using weighing scales and precise cutting equipment, our meat cutters and butchers ensure consistency and high-quality in each cut.

Wet aging is a process where meat is vacuum-sealed and refrigerated, allowing natural enzymes to enhance tenderness while keeping the meat's moisture. It preserves the meat's fresh flavor.

We have this service available here at Intermountain Packing.

A yield grade, or cutting yield, helps us estimate how much meat can be used on a carcass. The USDA uses a numeric scale of 1 to 5 to estimate the cutability. A 1-cut yield grade carcass has the highest cutability, and a 5-cut yield grade carcass has the lowest. The yield of a carcass is affected by the age of the animal and the amount of bone and fat it has.

Here at Intermountain Packing, we strive to obtain a 1-cut yield, meaning that we obtain the highest amount of useable meat from an animal. We strive to always get the best weight, size, accuracy, and quality from our meat harvesting process.