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:

Roasts:

Burger:

Do you want your?:

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.