Description

WHOLE BEEF — 750 lbs Hanging Weight
Estimated take-home weight: ~450–475 lbs (about 60–63%)

STEAKS (Premium Cuts)

* Ribeye Steaks: 28–32 (18–22 lbs)
* New York Strip Steaks: 28–32 (18–22 lbs)
* T-Bone Steaks: 18–22 (14–18 lbs)
* Filet Mignon: 12–16 (6–8 lbs)
* Sirloin Steaks: 28–32 (18–22 lbs)
* Flank Steak: 10–12 (6–8 lbs)
* Skirt Steak: 6–8 (4–6 lbs)

ROASTS

* Chuck Roasts: 12–16 (30–40 lbs)
* Rump Roasts: 6–8 (15–20 lbs)
* Round Roasts: 10–12 (25–30 lbs)
* Sirloin Tip Roasts: 6–8 (15–20 lbs)
* Brisket: 2 whole (12–16 lbs total)

GROUND BEEF

* 120–140 lbs

OTHER CUTS

* Short Ribs: 20–25 lbs
* Beef Shank: 10–15 lbs
* Tri-Tip: 4–6 (8–12 lbs total)
* Stew Meat / Cubed Beef: 20–25 lbs

BONES & FAT (Optional)

* Soup Bones: 40–60 lbs
* Fat (Suet/Trim): 40–60 lbs

ORGANS & WHOLE ANIMAL PARTS (Included with Whole Beef)

* Liver: 10–15 lbs
* Heart: 3–5 lbs
* Kidneys: 2–3 lbs
* Tongue: 3–4 lbs
* Oxtail: 4–6 lbs
* Head: Optional (1 whole)
* Bones for broth: Included
* Extra fat (suet): Available upon request