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.