- The list below shows a general idea of the types and rough amount you should get when ordering a 1/2 beef.
- Number of Steaks is based on a 3/4 inch thickness per steak. We customize the thickness to your liking and yield will change accordingly
- In some cases, you can choose to prioritize roasts versus steaks. The quantity given for either item is assuming you choose only that cut.
- Please keep in mind these quantities are typical.
- Any cut can be ground into burger meat.
Front Quarter
Steaks
- Rib Steaks – 12 to 14 (unless cut into roasts)
- Chuck Steaks – 8 (unless cut into roasts)
Roasts Etc.
- Rib Roasts – 10 to 12 pounds (unless cut into steaks)
- Chuck Roast – 8 to 9 roasts, each 3 to 4 pounds
- Arm Roast – 2 roasts, each 3 to 4 pounds
- Short Ribs – 3 to 4 pkgs at approx. 3 lbs. per package
- Brisket – 1 whole brisket
Hind Quarter
Steaks
- Round Steaks -6 steaks
- Cube Steaks – 8 steaks
- Sirloin Steaks – 6 steaks
- T Bone Steaks – 12 to 14 steaks
- Sirloin Tip Steaks – 6 steaks (unless cut into roasts)
- Flank Steak – 1
- Skirt steak – 1
Roasts
- Heel Roasts – 1 roast, 3 to 4 lbs.
- Rump Roast – 2 roasts
- Sirloin Tip Roast – 2 roasts (unless cut into steaks)
Ground beef and other products (per half)
Ground Beef – 60 to 100 lbs.
- 1 lb. per package
- Our standard mix is 85% lean
- Can be more or less lean lean, depending on processing preferences
Miscellaneous
- Stew Meat
- Soup Bones
- Dog Bones (knuckles)
- Organ Meats (optional – liver, heart, tongue)
- Suet (Fat Trimmings (can be chunked or ground)