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Beef A la Carte
A la carte, by the pound dry aged, hormone free, locally grown beef.
Filet Mignon is the most tender beef delicacy you will ever encounter; melts in your mouth like butter. Great paired with a locally grown potato, fresh green salad, and a fine red wine. $10.9910.99 USD
The Rib Eye is blessed with the most natural marbling of all steaks. Rib Eye Steaks feature fine grained beef that has a smooth texture and deep flavor. Dry Aged 14 days for perfection. 9.50/lb $16.9916.99 USD
ON SALE THIS WEEK!!! 91/9% Lean Ground Beef. Juicy and Flavorful to make any of your favorite recipes more delicious. Naturally rich in flavor, makes for no seasoning necessary. Packaged for portion control and convenience. Dry Aged 14 days to create perfection. 4.49/lb NOW ON SALE 3.49/lb.$4.354.35 USD
This traditional cut has a long and narrow shape that is nicely marbled with a rich beef flavor and a grain that is tender, but pleasingly firm to the bite. Dry Aged 14 days to create perfection. 9.25/lb$13.9913.99 USD
Top Sirloin has a rich beef flavor and a meaty bite. Dry Aged 14 days to create perfection. 7.99/lb $11.9811.98 USD
Marinate or season to create the flavor you desire. Place on the grill. Once removed, wrap in foil for 15 minutes to allow the rich juice to absorb back into your meat. Slice thin and against the grain for an unforgettable feast. Dry Aged 14 days to create perfection. 6.99/lb$20.9920.99 USD
Smother our rack of ribs in a perfectly saucy and sticky BBQ sauce to make juicy, fall off the bone results. 4.99/lb$17.4917.49 USD
Short ribs are well known to be a slow cooked item with intense rich flavor and a "fall of the bone" tenderness. They are also excellent grilled. Dry Aged 14 days to perfection. 6.99/lb $48.9948.99 USD
The most desirable beef cut. Tender and packed with a rich beef flavor. Dry Aged 14 days to create perfection. 9.99/lb$149.99149.99 USD
Dry Aged 14 days to create perfection. 6.49/lb$19.4919.49 USD
Easy and Delicious. Our flavor is unforgettable. Marinade meat for a couple hours before placing on your grill and voila. Dry Aged to create perfection. 6.49/lb$6.996.99 USD
Inherently flavorful and tender. Best when sliced thin and against the grain. Lime juice, tequila and cilantro make for a wonderful marinade. Serve it up with tortillas, avocados and salsa. 5.49/lb$11.6011.60 USD
Generally a flavorful little steak,this cut does best if set in a little marinade if it is going to be grilled. The dry aging process makes a huge difference in creating a tenderness. It is worth a try! $7.50/lb.$0.000.00 USD
Absolutely amazing for the price. 10 minutes in a marinade and you have an unbelievably tender and flavorful, lower cost cut of beef steak. $6.50/lb.$0.000.00 USD
Grilled Marinated Flank Steak ~ A melt in your mouth flank steak that is cooked quickly with a high heat. The marinade of soy sauce, honey and garlic does the trick for this cut of meat. $5.25/.lb.$0.000.00 USD
Always a great staple. So many ways to use this common steak. Marinade for tenderness or slow cook. $5.50/lb.$0.000.00 USD
An everyday steak best used for fajitas and tacos. Best if marinated overnight then cooked hot on skillet for approximately three minutes per side for medium tenderness. $5.95/lb.$0.000.00 USD
Chicken Fried Steak is a cowboy favorite... paired with mashed potatoes and gravy and its Heaven on a plate. $6.50$0.000.00 USD
Symons Sampler Boxes
Choose from our sampler box options or build your own!
Tenderloin Steaks (2 package), Tri Tip (2.5-3lb), Kabob Meat (2 packages) ,Ground Beef (2 1lb. packages), plus free delivery within 50 miles$79.0079.00 USD
2 Rib Eye Steaks, 2 Tenderloin Steaks, 1 Tri Tip, 5 Lbs. Ground Beef, Free Gift$85.0085.00 USD
2 Packages of Pepperoni, 6 Sirloin Steaks (3 packages), 2 Packages of Flanken Style Ribs, 5 Lbs of Ground Beef, Free Gift $115.00115.00 USD
1 Tri Tip, 5 lbs of Lean Ground Beef, 4 New York Steaks (2 packages), 4 Rib Eye Steaks (2 packages), 2 Packages of Kabob Meat, 1 Roast, Free Gift$175.00175.00 USD
2 Tri Tip, 10 lbs Ground Beef, 4 Rib Eye Steaks (2 packages) 4 New York Steaks (2 packages), 4 Sirloin Steaks (2 packages), 4 Tenderloin Steaks (2 packages), 2 packages of Flanken Style Ribs, 1 Roast Free Gift$275.00275.00 USD
4 Rib Eye Steaks (2 packages), 4 New York Steaks (2 packages), 2 packages of Kabob Meat, 1 (48) box of hamburger patties Free Gift$170.00170.00 USD
85/15 Creates the perfect patties with a balanced and flavorful combination. Great on the grill or skillet! Makes for easy preparation for the family BBQ.$80.0080.00 USD
Great in crock pot for shredded beef, steak cubes, or marinated for grilling. Our dry aging gives this lower priced steak distinct flavor and tenderness. $5.50/lb.$0.000.00 USD
Quarter, Half or Whole Beef
The most economical way to feed your family.
How do you buy a whole/half/quarter of beef? This breakdown is if you’re buying a “whole beef”: 1. The Symons Beef Company will deliver your cow to the butcher. 2. After the butcher does the initial processing of the animal (removes hide, head, etc.…) the carcass will get weighed. This weight is called the “hanging weight”. 3. You, the buyer, will then pay Symons Beef Company $3.00 per/pound on the hanging weight. Hanging weights are typically around 750 pounds. The break down is like this: 750 pounds x $3.00 per/pound = $2,250 (This is the cost of the cow that you’d owe to Symons Beef Co.). 4. After the carcass is dry aged for 14 days, the butcher will call you for instructions on how you want your meat cut and how you want it packaged. For instance, they’ll ask you if you want packages of ground beef that are 1 pound each, or do you want 2 pound packages? Do you want steaks ¾ inches thick or do you want them to be a full 1 inch thick? “Dry Aging”: This is a key factor in the difference between The Symons Beef Company Beef, and all the other beef that you’ve grown accustomed to. Dry aging stretches the meat and increases tenderness and gives it a “beefier” flavor. Dry aging also eliminates bacteria such as E.coli. The E.coli bacteria can’t live in a cooler at cold temperatures for more than 7 days, so the 14 day hang time makes these bacteria non-existent in a natural way. Large slaughter plants that provide the grocery stores and restaurants with meat have to flush and fill the meat packaging material with carbon dioxide and nitrogen to kill bacteria. They do this because the carcasses are only hung for 1-2 days at the butcher plant, and then cut up and vacuum sealed and sent to the store or restaurant. This method not only “gases” the bacteria and kills it; it also chemically preserves the meat and gives it an extended shelf life so it doesn’t spoil before it reaches the consumer. 5. When the butcher is done carving and packaging your specialty cuts, they will call you to arrange a time to pick-up your meat. Upon pick-up, the butcher shop will charge you for cutting and packaging your products. This fee is typically .65 cents per pound of the hanging weight, with an additional “kill” fee attached also. Kill fees are usually $65 per/animal. The break down is like this: 750 pound hanging weight x .65 per/pound for cutting and packaging = $487.50 (This is what you’ll have to pay the butcher before the meat leaves his/her shop, plus the $65 kill fee). 6. Something to remember: Even though the hanging weight of the carcass was 750 pounds, this doesn’t mean you’ll get 750 pounds of meat back. These animals have bones and fat that has to be removed when the butcher starts the carving process. On a 750 pound carcass, you’ll typically yield, after removal of bones, fat and inedible parts, approximately 600 pounds of meat. 7. Buying a cow in the whole/half/quarter form is much less expensive than buying it already broke down into steaks and ground beef packages. This is because your 600 pounds of meat will have an overall average cost of $4.67 per/pound. The break down is like this: Cost of buying the animal and getting it cut and packaged: $2,250 + $487.50 + $65 = $2,802.50 Amount of edible meat: 600 pounds $2,802.50 / 600 pounds = $4.67 per/pound cost If you currently buy meat in the grocery store, you’ve probably noticed that steaks are around $7-$12 per/pound, ground beef is approximately $4 per/pound and other meat items are usually around $5-$7 per/pound. So in summary, this is a more cost effective approach if you have freezer space for all the meat. If you don’t, buying a half or quarter beef is another option. The following description is how you’d figure your costs for a half or quarter: Buying a Half: Cost of buying the animal and getting it cut and packaged: $1,125 + $243.75 + $32.50 = $1,401.25 Amount of edible meat: 300 pounds $1,401.25 / 300 pounds = $4.67 per/pound cost Buying a Quarter: Cost of buying the animal and getting it cut and packaged: $562.50 + $121.87 + $16.25 = $700.62 Amount of edible meat: 150 pounds $700.62 / 150 pounds = $4.67 per/pound cost Note: When buying a quarter beef, you’ll be placed on a waiting list until The Symons Beef Company finds 3 more individuals that also want a quarter beef. These prices and amounts are estimates only and will vary depending on the size of each individual live animal. The Symons Beef Company and Central Oregon Butcher Boys reserve the right to change and modify pricing at any time. $0.000.00 USD
This week's special
Ground Beef 91/9
Now only $3.50/lbs
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