Beef Processing

Half Side

A half side of beef has a hanging weight of 400#. There is about a 35% cutting loss on each half due to the bone and fat that is cut away. Each half consists of:
  • Chuck Roasts
    12-15 Roasts (if cut at 3#)
  • Ribeye Steaks
    8-10 pkgs (if 2 steaks per package)
  • Porterhouse Steak
    3-4 pkgs (if 2 steaks per package)
  • T-Bone Steak
    3-5 pkgs (if 2 steaks per package)
  • Sirloin Steak
    5-7 pkgs
  • Round Steak
    8-10 pkgs
  • Sirloin Tip Roast
    3 Roasts (if cut at 3#)
  • Rump Roast
    4 Roasts (if cut at 3#)
  • Soup Bones
    4 pkgs
  • Ground Beef
    60-80#

Split Side

A split side of beef, or as some call it, a mixed side, has a hanging weight of 185-200#. There is about a 35% cutting loss on each split side. A split side consists of:
  • Chuck Roast
    6-7 Roasts (if cut at 3#)
  • Ribeye Steak
    3-4 pkgs (if 2 steaks per package)
  • Porterhouse Steak
    2-3 pkgs (if 2 steaks per package)
  • T-Bone Steak
    2-3 pkgs (if 2 steaks per package)
  • Sirloin Steak
    3-4 pkgs
  • Sirloin Tip Roast
    1 Roasts (if cut at 3#)
  • Round Steak
    3-5 pkgs
  • Rump Roast
    2 Roasts (if cut at 3#)
  • Soup Bones
    3 pkgs
  • Ground Beef
    30-40#

Front Quarter

A front quarter of beef has an average hanging weight of 185-200#. There is about a 35% cutting loss. A front quarter consists of:
  • Chuck Roasts
    12-15 Roasts (if cut at 3#)
  • Ribeye Steaks
    6-8 pkgs (if 2 steaks per package)
  • Soup Bones
    2-4 pkgs
  • Ground Beef
    60-80#

Hind Quarter

A hind quarter of beef has an average hanging weight of 185-200#. There is about a 35% cutting loss. A hind quarter consists of:
  • Sirloin Steak
    4-5 pkgs
  • T-Bone Steak
    3-4 pkgs (if 2 steaks per package)
  • Porterhouse Steak
    3-4 (if 2 steaks per package)
  • Round Steak
    4-5 pkgs
  • Rump Roast
    2 Roasts (if cut at 3#)
  • Sirloin Tip Roast
    1-2 Roasts (if cut at 3#)
  • Soup Bones
    2 pkgs
  • Ground Beef
    30-40#

Beef Cutting Instructions:

Steaks:

  • How Thick & How many per package? (average thickness is 3/4")

Roasts:

  • How big? (average 3#)

Burger:

  • 1#, 1.5# or 2# packages

Do you want your?:

  • Soup Bones, Short Ribs, Brisket, Flank Steak or Skirt Steak? (if you don’t want any of these, then they will be deboned and added to your burger)

Beef Processing Cut Sheet

Fill out this cut sheet to start your processing order. Fields marked with an asterisk(*) are required.
If you are getting a SPLIT SIDE, you need to get basic cuts (steaks 3⁄4” thickness and roasts 3#, steaks and roasts can not be put into burger). If not then you will have an extra processing fee of $15.00

STEAK OPTIONS

Majority of your tenderloin will be on your Porterhouse Steaks

ROAST OPTIONS

MISCELLANEOUS

Any options not selected will be de-boned & trimmed to be added to the burger ground.

If you do not want the below items they will be discarded.