Description

• QUARTER BEEF — 187.5 lbs Hanging Weight
  Estimated take-home weight: ~110–120 lbsSTEAKS* Ribeye: 7–8 (4–6 lbs)
  * NY Strip: 7–8 (4–6 lbs)
  * T-Bone: 4–5 (3–4 lbs)
  * Filet Mignon: 3–4 (1.5–2 lbs)
  * Sirloin: 7–8 (4–6 lbs)
  * Flank: 2–3 (1.5–2 lbs)
  * Skirt: 1–2 (1–1.5 lbs)

  ROASTS

  * Chuck: 3–4 (8–10 lbs)
  * Rump: 2 (4–5 lbs)
  * Round: 2–3 (6–8 lbs)
  * Sirloin Tip: 2 (4–5 lbs)
  * Brisket: ½ (3–4 lbs)

  GROUND BEEF

  * 30–35 lbs

  OTHER CUTS

  * Short Ribs: 5–6 lbs
  * Shank: 2–4 lbs
  * Tri-Tip: 1–2 (2–3 lbs)
  * Stew Meat: 5–6 lbs

  ORGANS (QUARTER BEEF)

  * Not included by default
  * Available upon request depending on availability