Our Products

Aged Meats

Aging red meats such as beef is a centuries-old practice. Its purpose is to dry out the meat, allowing desirable bacteria and enzymes to break down muscle tissue. This makes the meat more tender and gives it a stronger, more distinct flavor.

Over the years, aging has been done with a variety of foods, including cheese and yogurt by adding favorable bacteria to them. This process, however, occurs in red meat naturally, if the proper environment is provided.

A clean, cold storage room, kept at 34 to 40 degrees Fahrenheit, with low humidity is required. Some modern folks try to do this with meat that is already packed (wet aged), but this produces a “soggy” product with an acidic taste. The old way, letting sides of beef hang for 14 to 21 days before cutting and freezing, is still the best way.

Aging red meat reduces its “shelf life” and causes some discoloring around the edges of exposed meats. This is seen around the edges of aged steaks and roasts. Some butchers prefer to trim these edges before selling, but the discoloration is harmless.

Some meats should be aged, and some should not. Lamb, pork and poultry generally spoil quickly and are best cut and frozen as fresh as possible.

Try a piece of aged beef and “taste the difference!”

agedmeats

Individual Cuts Price list

Beef

T-bone
Rib 
Rib Eye
Sirloin
Sirloin Tip
Round
New York
Skirt Steak
Chuck Steak
Arm Swiss
Tenderloin fillet
Flank
Cubed
Flatiron
Hanger Steaks
Tri Tip
Chuck Roast
Rump Roast
English Cut Roast
Sirloin Tip Roast
Prime Rib
Rib Eye Roast
Brisket(trimmed)
Untrimmed
Stew meat
Short Ribs
Beef Back Ribs
Reg. Ground
Ground Sirloin
Ground Round
Chopped Steak Bgr
Patties..5 lb box
Liver
Heart
Tongue
Soup bone
Oxtail
Doggy Bones
Marrow Bones
Cooked
Sliced BeefShank

Pork

Shoulder Steak
Center Cut Chops
Boneless Chops
Minute steak
Ground
Diced
Boston Butt, whole
Loin
Shoulder
Fresh Leg, whole
Country Ribs
St. Louis Spareribs
Baby Back Ribs
Fresh Side Pork
Pork Belly

Lamb

Loin chops
Shoulder chops
Stew
Rack of lamb
Leg roast
Ground lamb

Buffalo

T-bone
Sirloin
New York 
Rib Eye
Tenderloin Fillet
Flatiron
Chuck (Pot) Roast
Stew Meat
Short Ribs
Ground
Patties…2 lb pkg

Poultry

ALL NATURAL Chicken
Whole
Cut-up ( 8 piece)
Legs
Thighs
Drumsticks
Wing Drumettes
Breasts
Boneless/skinless
Ground Chicken
Whole Turkey
Ground turkey

Rabbit

Rabbit

Game Birds

Cornish Hens
Pheasant
Quail…4/ pkg
Duck
Goose
Partridge
Guinea Hen
Turduchen roast 
Turduchen (whole)
Capon

Grassfed Beef

Tenderloin
New York
Rib Eye
Sirloin
T-Bone
Chuck Roast
Rump Roast
Ground Beef

Sausages

Pork (link or bulk)
Italian(link or bulk)
German
Polish Kielbasa
Chorizo(bulk only)
Bratwurst
Jalapeño Bratwurst
Jalapeno Cheese Brats
Buffalo Bratwurst
Swedish Potato
Italian style Meatball
Chicken w/Broccoli
Chicken Italian bulk
Turkey Breakfast
Turkey Italian
Lamb Herb
Chicken Cordon Blue

Smoked Sausages

Bratwurst
German
Polish Kielbasa rings
Ukraine Garlic rings
Beef Wieners
Buffalo Wieners
Beef Summer
Jalapeno/cheddar log
Buffalo Summer
Hard Salami
Beef Olive Log
Italian Summer Sausage

Smoked Specialties

Homemade Bacon
Pepper Bacon
Beef Bacon
Cottage Shoulder Bacon
Canadian style
Buffalo Bacon
Deli Style Ham
Pitt Ham(boneless)
Fancy Ham(with bone)
Smoked Pork Chops
Smoked Turkeys
Smoked Salmon
Garlic/pepper Salmon

Jerky

Beef
Buffalo
Elk
Fresh jerky meat
Snack sticks

Wild Game

ELK
T-bone
Loin steaks
Sirloin
Leg roast
Rack of Elk
Ground
Stew
Tip
Tip Roast
Chuck

Seafood

Atlantic Salmon
Wild Alaskan Salmon
Yellow fin Tuna
Swordfish
Lg Tiger Shrimp
Sea Bass
Mahi Mahi
Tilapia
Catfish Fillet
Frog Legs
Lobster tail

BBQ Pigs

Suckling 40 lbs to 150 lbs

Please call for current prices

*Smoke Roasting available on pigs 130 lbs or less*

*2 weeks’ notice needed to
ensure size
--------------------------------

Sausage Makers Corner

Hog Casings Hank
Summer Casings
Seasonings
Pork Fat trimmings
Lean pork trim
Beef Fat
Beef Trim 80/20

Other Items

Cabbage Rolls 9.49/pkg Pierogi, Smoked Cheeses, Sauerkraut, chilies, noodles, BBQ sauces, Savory Spices, etc

TYMKOVICH MEATS
Phone 303-288-8655

Freezer Meats

½ Beef (330-380 lbs)....................................................$3.99/lb 
Hind ¼ (150-180 lbs)....................................................$4.19/lb 
Front ¼ (175-200 lbs)...................................................$3.89/lb 
Mixed ¼ (160-190) ........... (Regular cut only).............$3.99/lb

½ Buffalo (320-360 lbs)................................................$5.89/lb 
Hind ¼ (120 lbs)............................................................$6.29/lb
Front ¼ (200 lbs)..........................................................$5.69/lb 
Mixed ¼(160- 180 lbs)..................................................$6.19/lb 

Whole Lamb (55-65 lbs)................................................$5.99/lb 
1/2 Lamb........................................................................$6.19/lb
½ or whole Hog (75-80 lbs per 1/2)..............................$3.99/lb

(Includes all fresh cuts + hams and bacons cured, smoked and cut.)

  • Orders are customized to your specifications, to meet your family’s needs.
  • All beef /buffalo are fed corn and alfalfa mixed with a little molasses and is hormone/antibiotic free from Pueblo, Colorado.
  • Beef, buffalo, lamb are sold hanging weight and subject to cutting and trimming loss. (Example: a 350 lb side of beef will yield approximately 65 % or 227 lbs of ready to cook meats.)
  • Hogs are sold net weight: meaning, you only pay for what you take home. Cutting and smoking included free.
  • Orders are ready in approximately 2-3 weeks: cut, double wrapped, frozen and ready for your freezer.
  • Our meats are fully guaranteed with replacement or return for refund within 15 days of purchase.

Basic Cuts on Beef and Buffalo

HIND ¼

T- bone steaks 14-16 
Sirloin steaks 6-8
Sirloin tip steaks 4-6 
Tip roast 1
Round steaks 6-8 
Rump roasts 2-3
Flank steak 1 
Stew meat 4-5 pkgs 
Ground beef 35-40 lbs

FRONT 1/4

Chuck steaks 3-4
Chuck roast 5-6
Arm chuck roast 1 
Arm Swiss steak 3-4
Rib steaks 12-14
Short ribs 6-8 lbs 
Brisket 1 (6-8#)
Stew meat 5-6 pkgs
Ground beef 35-40 lbs

1/2 Hog Cuts

Chops 16 lbs 
Shoulder steak 10 lbs 
Loin roast 3 lbs 
Shoulder roast 3 lbs 
Country ribs 5-6 lbs 
Spare ribs 3-4 lbs 
Bacon 7-9 lbs 
Ham steak 6-8 pcs 
Ham roast 2 pcs 
Ham hock 2 lbs 
Sausage 6-8 lbs

Whole Lamb

10 Shoulder chops
6 Arm chops
26-30 Loin & Rib chops
4 Leg roasts
4 Shanks
Neck soup bones
Ground Lamb and/or
Stew Meat

Barbecue Pigs

bbqpigs

Plan all your side dishes including buns, sauces and your supplies; including a knife, tongs and a couple pair of normal household dishwashing gloves to protect your hands from the slight heat and oil that come off the meat while pulling it apart and carving it up. 

We will place it in a foil-lined cardboard box for travel. Your guest will be amazed when you serve pulled pork right off the pig like a pro! 

Please give us 2 weeks’ notice! 303-288-8655 or tim@tymkovichmeats.com 

A little BBQ Pig trivia: Roasted Pig in 6 different languages
Kalua Pua’a Sus ~ Hawaiian
Schweinebraten ~ German
Porchetta ~ Italian
Spanferkel ~ Polish
Cochinillo Asado ~ Spanish
Buzhenina ~ Russian
“Never eat more than you can lift!” ~ Miss Piggy