If you order a half or whole beef you may have it
cut and wrapped any way you prefer.
This is what you can expect from a 300-325 pound half beef. (For a quarter beef cut the amount in half, for a whole beef double the yield shown.)
T-Bone. Approximately 14 steaks per half beef. Allow 1 per adult
Rib. Approximately 14 steaks per half beef. Allow 1 per adult.
Sirloin (Top Butt). Sirloin tapers from a large to a small cut. The large portion would serve two, the small portion would serve 1. Approximately 8 per half beef. Round. Round steak can be packaged as a full or half round.
Top Round. The more tender portion of the round. Can be tenderized*
Bottom Round. Less tender portion. It can be made into plain steaks, tenderized* or ground for hamburger.
(*When tenderizing the round steak, the cut is run through a mechanical tenderizer,scoring both sides of the steak. No chemicals are used in this process.)
Chuck.Very flavorful, but a tougher cut for steaks. Makes an excellent roast. Approximately 18 steaks per half beef if roasts are not made. Allow 1 steak per adult.
Flank. A fibrous cut which can be tenderized. One Flank per half beef.
Roast (Standard size 3 #'s)
Prime Rib. If a roast is requested, it will eliminate a portion of the rib steaks.
Sirloin Tip. Portion at the more tender end of the bottom round. Approximately 1-2 roasts per half beef.
Heel of Round (Pikes Peak). Roasts from the hind quarter. One roast per half beef.
Chuck. Roasts from the fronnt quarter. Approximately 6-8 roasts per half beef.
Arm (Round Bone Roast). Front quarter roast. Approximately 3-4 roasts per half beef.
Rump. Hind quarter roast. Approximately 1-2 roasts per half beef.
Brisket. Used for corned beef roast, stew, or ground for hamburger. One roast per half beef.
Stew Meat Lean cubes of meat in approximately one pound packages. Approximately 6 packages per half beef.
Short Ribs Ribs used for barbequing or boiling. Approximatelu 3-4 one and a half pound packages per half beef.
Soup Bones Meaty portions of the shank bone. Approximately 3-4 one and a half pound packages per half beef.
Ground Beef Average 90%+ lean. Packaged 1, 1-1/2, or 2# packages. Approximately 65-70 pounds per half beef.
Note: If splitting a half beef, both cutting instructions must be identical for equal portions of meat.(see below)
If you order a quarter beef, you will get an even distribution of meat from both front and rear quarters. If you are splitting a half beef with friends or family, both cutting instructions must be identical for equal portions of meat. When purchasing a quarter, standard instructions will apply. That is the steaks will be cut 1" to 1 1/8" thick. The T-bone will be cut into New York and fillets. The roasts will be 3-4 pounds. The brisket will be cut in half. The rib eye will be wrapped 2 to a package. Ground beef will be in 1 pound packages. You will receive stew meat. Top round will be mechanically tenderized. Cubed steaks from the bottom round will be wrapped 4 to a package.