Feel free to contact us if you have any concerns or questions about our products or facility. We do take orders over the phone and also via email. However, please do not send your credit card information in an email as our e-mail address in not secure. We are here during business hours to answer any questions and if you have any questions after hours send us an email and we will reply as soon as business hours resume.
Hours: M-F 9 a.m. – 6 p.m.
Phone: 979-845-5651
Fax: 979-847-8615
Email: meat@tamu.edu
Do you perform butchering services for outside animals? We are a small sheep farm and often get calls for processed animals and we would like to be able to offer that option. Do you have any recommendations for good butchers in the area ?
We do not harvest animals from outside TAMU. There are a few custom processors in the area. Where are you located?
I am looking to buy a beef head, 4 racks of beef ribs and if I can 10lb. of pork fat & skin. The more skin the better. Can you put them a side and I will pick up Tomorrow or Thursday?
Yes, we will have your order ready.
Thank you,
Rosenthal
Cant yall sale me a 25-30lb whole pig? gutted of course .
The smallest whole pig carcass that we have weighs 44 lbs. Will that work for you?
Howdy!
I am trying to find out if y’all still have the TAMU Meat Science ball caps that you previously carried at Rosenthal for sale. If so, is there an online marketplace to purchase those?
Brian Brozovic ’05
Brian,
We do carry the Meat Science ball caps in our store. They are $15. If you would like to purchase one, please call our store at 979-845-5651 and we will be happy to hold or ship it for you.
Thanks for the question!
Mica Ham
I’ve sent an email, but I guess no one’s gotten around to it.
I’m in DESPERATE need of beef kidney fat (suet) for a traditional plum pudding. No one in town processes their own beef or pork anymore and I’ve been told that’s the only way to get PHK products. If there is anyway that I can get beef suet (or pork suet for leaf lard), please let me know. I and my UK-born grandmother would be MOST appreciative.
I am sorry Ms. Lewis about you not receiving an email back. This is a question that we would have to ask our manager about and he has been gone all week. I know that we have them but do not know a price or anything on them until we find out from him. If you do not mind sending us an email with your contact information so we can get back to you tomorrow with the answers to all of this.
What cuts do you get on the hindend (quarter) meat purchase or the full side…or is this selling the entire piece un cut
From the hindquarter you get Ground Beef, Rump Roasts, Tip Roasts, Round Steaks, T-Bone Steaks, Sirloin Steaks, and Tenderloin Steaks. If you would rather have Strip steaks than T-Bone Steaks, then you would get Strip Steaks and Tenderloin Steaks. From the full side you get the hindquarter cuts plus Ribeye Steaks, Clod Roasts and Chuck Roasts. The sides and hindquarters are cut and packaged to your specifications. They are not sold intact unless that is the way you want it.
how long do you need to cook one of your hams?
Our Hams are hickory smoked before packaging so you only need to heat them through. I would pre heat oven to 300 and bring the internal temp of the ham to 135.