Shy Ann Meats

Domestic Meat & Wild Game Meat Processing

Quality Meat Processing

Shy Ann Meats offers complete custom processing of most domestic and wild game animals, with a wide variety of options. We custom process all domestic and wild game animals separately and to the customer’s specifications. If a cut or smoked item is not listed, please ask us and we will do our best to accommodate specialty instructions

Beef Processing

View all beef cuts Shy Ann Meats offers!

General Instructions:

  • How many steaks per package? 2, 3 or 4. One steak is one adult serving.
  • How thick would you like your steaks? ¾”, 1” for barbecuing.
  • How large would you like your hamburger packages? 1, 1½ or 2#.

Front Quarter:

Includes: Neck, Shoulder, Ribs & Rib Steaks, Brisket.

Shoulder:

Chuck Roast, Chuck Steak, Chuckeye Steak, Pot Roast, , Cross-Rib Roast, Flat Iron Steak

  • Chuck and Pot Roasts: Specify size. The most common size is 3-4 lbs.

Ribs and Rib Steaks:

Asian Style Ribs, Rib Steaks, Ribeye Steaks, Standing Rib Roast (most commonly called Prime Rib)

  • Short Ribs are more square/block like.
  • Bar-B-Que Ribs are longer and narrower than Short Ribs.
  • Flanken Style/Asian Style Ribs are sliced thinly across the rib cage, instead of between the ribs.
  • For the Standing Rib Roast, we can cut them to any size you like.
  • For the Rib Steaks and Ribeye Steaks, we can package these anyway you like. The most common thickness is 1”. We can put up to 5 steaks per package. One steak = 1 adult serving

Neck:

This area is good for soup bones, a neck roast, or grinding the meat in to hamburger.

Brisket:

Corned Beef (additional cost), Fresh Brisket

  • The Corned Beef is already seasoned and lightly salted. All you have to do is add your favorite vegetables and cook low and slow, not boiled.
  • The Fresh Brisket is most popularly done on a Bar-B-Que slowly with low heat.

Hind:

Short Loin, Sirloin, Sirloin Tip, Round and Rump

Short Loin:

T-Bone Steak, Porterhouse Steak, New York Steak, Tenderloin Steak

Sirloin:

Sirloin Steak, Sirloin Tip Steak, Sirloin Tip Roast

  • There is a difference between the Sirloin and the Sirloin Tip. The Sirloin Tip is located at the very end of the Sirloin, where the Sirloin area and the Round meet. The Sirloin Tip is not quite as tender as the Sirloin, but has great flavor.

Round:

Whole Round Steak, Top Round Steak, Bottom Round Steak, Eye of Round Steak, Top Round Roast, Bottom Round Roast, Eye of Round Roast, Cube Steak

  • Cube Steaks are round steaks that are tenderized by machine. These are the steaks you would use to make Chicken Fried Steak.

Rump:

Rump Roast:

Other:

Hamburger, Stew Meat, Kabob Meat, Stir Fry Meat, Carne Asada Strips, Soup Bones, Dog Bones

  • Hamburger, Stew Meat & Kabob Meat comes from the edible meat that doesn’t otherwise make a roast or steak.
  • Stir Fry Meat & Carne Asada Strips come from the sirloin tip or round.
  • Soup Bones & Dog Bones come from the lower part of the fore and hind legs (shanks) & large ball joints. Soup Bones will have the meat left on the bone, Dog Bones have the meat removed.
  • For Hamburger, we make it as lean as the individual beef allows

Pork Processing

View all pork cuts Shy Ann Meats offers!

Shoulder:

Steaks, Roasts, Cottage Bacon/English Bacon, Country Style Ribs

  • Cottage Bacon/English Bacon is cured, smoked and sliced just like regular bacon. However, is it more lean and wider than bacon off of the belly.
  • Country Style Ribs are strips of meat, usually boneless, from where the shoulder and rib cage meet.

Loin:

Bone In or Boneless, Loin Chops, Tenderloin, Baby Back Ribs

  • You may also get Loin Roasts, from the hind end of the spine, or Rib Roasts from the front.
  • For the Tenderloin, we can leave it attached to the chops, or separate it. If we separate it, we recommend wrapping it whole.

Ribs:

Spare Ribs

We can cut the rack of ribs in to roughly quarters or leave it as a whole rack.

Curing and Smoking (additional charge):

Ham (hind leg) Bacon (Belly) Hocks, Nitrite & Sugar Free cure. All cured meat is vacuum sealed.

  • The most common way for these items to be done is to have us cure and smoke them. If you were to buy ham, bacon, or pork hocks at the grocery store, this is what has been done with them.
  • For your ham, we have several options as to how it can be cut. We can: leave it whole, cut it in half, cut it in thirds, cut you two end roasts with center slices/steaks, or we could spiral slice it. If we spiral slice it, we could then either leave it whole or cut it in half. Once we spiral slice your ham, we can also put a flame glaze on it.
  • For your bacon, we have options for the curing: regular, black pepper, honey-maple, garlic, rosemary, sweet-spicy or red pepper. There is an additional cost for cures other than regular.
  • Hocks are a soup bone.
  • For those who are watching their sugars, we have a cure option there as well. We offer a Nitrite and Sugar Free cure. There is an additional cost for this.

Sausage (additional charge):

Breakfast Sausage, Italian Sausage, Bratwurst, Smoked Links, Pitt‘s Special. All sausage is vacuum sealed.

  • Regular Breakfast Sausage is available in a bulk, 1 lb package, and links.
  • Italian is also available in a bulk, 1 lb package, and links.
  • Pitt’s Special is a sugar-free breakfast sausage without sage, available in bulk 1lb packages or links.

Lamb Processing

View all lamb cuts Shy Ann Meats offers!

Shoulder:

Steaks, Roasts

  • On the shoulder of a lamb, you have three options. We can cut it all in to roasts, (similar to the Chuck or Pot roasts on a beef), cut it all in to steaks (similar to the Chuck steaks on a beef), or some of each. The shoulder can also be ground into lamb burger or cut into stew meat.

Loin:

Loin Chops, Rib Chops, Racks of Lamb, Tenderloin

  • For the Lamb Chops, there are two main areas: the loin and the rib. We can keep these areas separate when we wrap them, or combine them (which is most common). The most common thickness is 1”. We can put up to 8 chops per package. Two chops = 1 serving.
  • You may also get Racks of Lamb.
  • For the Tenderloin, we can leave it attached to the chops, or separate it. If we separate it, we could leave it whole or sliced in to medallions.

Legs:

Whole, Half, Thirds, Steaks

  • For the legs, we have several options as to how it can be cut. We can leave them bone in or boneless. We also can: leave them whole, cut them in half, cut them in thirds, or cut the all the leg into steaks.

Shanks:

The Shanks are something people usually broil, or can be cooked slowly for lamb stew. Most people choose to keep these.

Trim:

Stew Meat, Ground Lamb

  • There are a couple of options for what to do with the trim of a lamb. We can cut it in to stew meat or turn it in to ground lamb.

Wild Game Processing

Wild Game, including elk, deer, moose, antelope, caribou, wild hogs and bear, are a specialty at Shy Ann. Our experience in working with wild game has perfected the trade, providing you the finest quality with minimal waste.

Please review the cutting options below to insure you get exactly what you want.

NOTICE: PLEASE REMEMBER TO BRING YOUR TAG! State laws prohibit Shy Ann Meats from processing your wild game without a validated tag for the appropriate species. Shy Ann Meats conforms to all State of Oregon laws regarding out of state tags from states on the CWD-positive list. Please consult the Oregon Big Game regulations for specifics regarding regulations for CWD-positive states.

Steaks:

Backstrap + Tenderloin, Best Steaks, All Possible Steaks

  • For cutting the steaks on your wild game animal, we have several options. If you only want the very best of the best steaks, we can get you the Backstrap and Tenderloin. If you want just a few more steaks than that, we add Sirloin & Sirloin Tip steaks. If you want all of the best steaks, you would get the Backstrap, Tenderloin, Sirloin, Sirloin Tip, and Rounds all cut in to steaks. If you want all the steaks possible, you would get all of the previously mentioned steaks plus the Shoulder Steaks (similar to a Chuck Steak off of a beef).

Roasts:

If you would like roasts, you have some options. Consider how many and how large. Most common size is 3-4 lbs each. We usually get roasts from the shoulder and the Sirloin Tip.

Trim:

Ground, Stew Meat, Sausage, Pepperoni

  • Ground meat and Stew meat can come from virtually anywhere on your animal.
  • For your Ground meat, what size package would you like? We can package these in 1, 1 ½ or 2 lb packages. Would you like any fat added to your Ground meat? What percentage? Most common is 10%.
  • If you would like sausage, what kind(s) and how much? There is an additional charge for having sausage made.
  • If you would like pepperoni, what kind(s) and how much? There is an additional charge for having pepperoni made. Please remember that pepperoni shrinks in the smoking process. Ten lbs of wet meat = five lbs of returned pepperoni.

Jerky:

Many Jerky varieties are available.

  • If you would like jerky, what kind(s) and how much? There is an additional charge for having jerky made. Please remember that jerky shrinks in the smoking process. Ten lbs of wet meat = five lbs of returned jerky.

Other Specialties:

Pastrami, Corned Roasts, Dried and Sliced Meat, Hamburger Patties

* There is an additional charge for all specialties, sausage, jerky and pepperoni. Also, this will add to your processing time.

NOTICE: PLEASE REMEMBER TO BRING YOUR TAG! State laws prohibit Shy Ann Meats from processing your wild game without a validated tag for the appropriate species. Shy Ann Meats conforms to all State of Oregon laws regarding out of state tags from states on the CWD-positive list. Please consult the Oregon Big Game regulations for specifics regarding regulations for CWD-positive states.

Hours of Operation

Monday - Friday 8AM - 6PM
Saturday 9AM - 5PM
Sunday Closed

Contact Us

Call us at 503-518-7006
Email us at shyann@bctonline.com

14798 Henrici Rd, Oregon City, OR 97045

Oregon City Farmer’s Market

Shy Ann Meats is at the Oregon City Farmer's Market! Check their website for details and hours. Hope to see you there!