ANGUS HEREFORD CROSSES (Halves)

ANGUS HEREFORD CROSSES (Halves)

Regular price
$100.00
Sale price
$100.00
Regular price
Sold out
Unit price
per 
Shipping calculated at checkout.

Description

Average hanging weight of a side (1/2) of beef is @ 400#.  40-50% of weight is loss on each half after processing.  A 1/2 of beef approximately consists of:

  • Chuck Roast (3#)     10-12
  • Arm Roast (3#)       4
  • Rump Roast (3#)       4
  • Choice of Steaks-Choose one (bone in OR boneless)
  • T-Bone Steaks(bone in) 8-12     and     Porterhouse(bone in)  4-6 OR New York Strip (boneless) 10- 14 and Tenderloin (boneless) 8- 10
  • Sirloin Steaks 6-8
  • Ribeye Steaks 12-14   OR   Rib Roast(2)    OR   Rib Steaks(bone in)
  • Round Steaks 8-10 ****see below for options
  • Soup Bones 2-3 packs
  • Short Ribs 3-4 packs
  • Hamburger 60-80#

***Round Steak options below: (Round Steak is a very lean but "tougher'' Steak)***

 

Cut as a steak:  e.g. 1/4" thick 1 per pack

Hamburger: We will grind the round and put with your Hamburger.

Ground Round: will grind the round and keep separate for Ground Round.

 

********Additional change choices below******

 

Cut as a steak but tenderized: we put the steak through a tenderizing machine

Cut into stew meat: e.g. 1/4" stew meat cut chunks and packaged into 1# packs or larger.

Cube Steak:  tenderized and cut into pieces. You choose how many pieces per pack.

Dried Beef:  can make the inside round into dried beef. (Extra time needed to do this)

Jerky: You choose to have this cut made into Jerky. (Extra time needed to do this)

  • A Split Side (1/4) of beef will approximately consist of half of the items listed above.
  • A Front 1/4 of beef will consist of: Chuck Roasts, Arm Roast, Rib Eyes, Soup Bones, Short Ribs, and Hamburger. Half of items listed above.
  • A Hind 1/4 of beef will consist of: T-Bone, Porterhouse, Sirloin and Round Steak, Rump Roast, and Hamburger. Half of the amounts listed above.