Description

HALF BEEF — 375 lbs Hanging Weight
Estimated take-home weight: ~225–240 lbs

STEAKS

* Ribeye: 14–16 (9–11 lbs)
* NY Strip: 14–16 (9–11 lbs)
* T-Bone: 9–11 (7–9 lbs)
* Filet Mignon: 6–8 (3–4 lbs)
* Sirloin: 14–16 (9–11 lbs)
* Flank: 5–6 (3–4 lbs)
* Skirt: 3–4 (2–3 lbs)

ROASTS

* Chuck: 6–8 (15–20 lbs)
* Rump: 3–4 (8–10 lbs)
* Round: 5–6 (12–15 lbs)
* Sirloin Tip: 3–4 (8–10 lbs)
* Brisket: 1 (6–8 lbs)

GROUND BEEF

* 60–70 lbs

OTHER CUTS

* Short Ribs: 10–12 lbs
* Shank: 5–8 lbs
* Tri-Tip: 2–3 (4–6 lbs)
* Stew Meat: 10–12 lbs

ORGANS (HALF BEEF)

* Available upon request (shared basis): liver, heart, tongue, oxtail