Meat options:

Each 1,100 pound animal will produce about 440 pounds of quality meat. We prefer to sell meat in ¼, ½, or full carcass lots, giving you a representative variety of cuts at a great price, but we want you to have as much choice as possible.

As a reference, each ¼ carcass contains approximately the following, but you can dictate how it is processed and packaged.

5 lbs of Arm Roast (can be cut as roast or ground beef).

25 lbs. of Chuck (can be made into roast, steak or ground chuck)

2 lbs. of Short Ribs

6 lbs. of Loin (can be made into rib eyes and/or roasts)

9 lbs. of Sirloin (can be cut as T-bones, strips and tenderloin)

21 lbs. of Round (can be made into roasts and/or round steak)

42 lbs. of Ground Beef, 90% lean (1-2# tubes and/or 1/3 # patties)

100-110 lbs. table ready beef

Unfortunately, not all the carcass can be steaks, although many roasts can be sliced and successfully grilled. To give you an idea of what makes up a carcass, the following list shows the approximate of number of packages and percent of the carcass each type of cut includes:

Packaged Meat:

Steaks — 28% (usually 2/pack, 1.5 lbs./package)
2 tenderloin steaks
2 chuck steaks
8 round steaks
6 rib steaks
4 sirloin steaks
6 T-bone steaks

Roasts — 22% (usually 2-3 lbs. package)
1 rump roast
2 sirloin tip roasts
2 arm roasts
2 chuck

Misc. — 50%
2 short ribs
2 stew meat

20 hamburger (in 2 lb. packages)

Brisket, heart, tongue and liver included upon request