What do you get from one beef animal?

A 1,300 lb steer yields a 806 lb carcass which the packer sells to a retailer who trims away 164.8 lbs. of fat, bone, and other waste which leaves 641.2 lbs. of beef that they will cut, wrap and sell to consumers. This total does not include the variety of meats including liver, heart, tongue, tripe, sweetbreads, and brains which account for about 27 lbs.

Chuck

3-4 pounds average. 2-3 Arm, and approximately 10 chuck

Soup

OPTIONAL Approximately 9

Porterhouse or T-Bone

Porterhouse: Four steaks cut to 3/4″ OR T-Bone:12-14 steaks cut 3/4″. Note: You may optionally have Strip steaks and Filet steaks on a half beef instead of Porterhouse/T-Bopne steaks.

Tip Steak or Roast

Approximately 8 cut 2-3.” Both options are available on a half beef.

Rib

Ribeyes or Steaks: 12-14 steaks cut 3/4″ (Ribeyes $5 per half beef)

Stew

OPTIONAL Four 1lb packs per half beef

Round Roast Steak

All roasts: 6-8 roasts at 3/4lbs each OR All Round Steaks: 8 steaks per half beef. Upgrade to tenderized steak for $0.60/lb.

Ground Beef

Yields approximately 25-30lbs. Optionally form into patties for $0.50/lb

Offal

Optional. Contains liver, heart, tongue, and oxtail.

St. Rib

OPTIONAL 6pkgs

Sirloin

Approximately 8 steaks, cut to 3/4″

Rump Roast

Porterhouse: Four steaks cut to 3/4″ OR T-Bone:12-14 steaks cut 3/4″. Note: You may optionally have Strip steaks and Filet steaks on a half beef instead of Porterhouse/T-Bopne steaks.

Flank Steak or Beef Steak

Choose one per half beef.