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:
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Chuck Roasts12-15 Roasts (if cut at 3#)
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Ribeye Steaks8-10 pkgs (if 2 steaks per package)
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Porterhouse Steak3-4 pkgs (if 2 steaks per package)
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T-Bone Steak3-5 pkgs (if 2 steaks per package)
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Sirloin Steak5-7 pkgs
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Round Steak8-10 pkgs
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Sirloin Tip Roast3 Roasts (if cut at 3#)
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Rump Roast4 Roasts (if cut at 3#)
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Soup Bones4 pkgs
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Ground Beef60-80#
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:
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Chuck Roast6-7 Roasts (if cut at 3#)
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Ribeye Steak3-4 pkgs (if 2 steaks per package)
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Porterhouse Steak2-3 pkgs (if 2 steaks per package)
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T-Bone Steak2-3 pkgs (if 2 steaks per package)
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Sirloin Steak3-4 pkgs
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Sirloin Tip Roast1 Roasts (if cut at 3#)
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Round Steak3-5 pkgs
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Rump Roast2 Roasts (if cut at 3#)
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Soup Bones3 pkgs
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Ground Beef30-40#
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:
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Chuck Roasts12-15 Roasts (if cut at 3#)
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Ribeye Steaks6-8 pkgs (if 2 steaks per package)
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Soup Bones2-4 pkgs
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Ground Beef60-80#
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:
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Sirloin Steak4-5 pkgs
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T-Bone Steak3-4 pkgs (if 2 steaks per package)
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Porterhouse Steak3-4 (if 2 steaks per package)
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Round Steak4-5 pkgs
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Rump Roast2 Roasts (if cut at 3#)
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Sirloin Tip Roast1-2 Roasts (if cut at 3#)
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Soup Bones2 pkgs
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Ground Beef30-40#
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)