Beef Cuts

cow parts illustration

Half of Beef

Range from 400- 450# of hanging weight $4.29 per lb.
Round steak (may have cube steak or stew meat as well but is extra cost)
Price range= 1700.00- 1950.00

Each half consists of:
CUTITEMS
Rump Roast2 pieces
Sirloin Tip Roast3 pieces
Arm Roast3-4 pieces
Chuck Roast10-12 pieces
Ribeye Steak14-16 pieces
T-Bone Steak
6-8 pieces
Porter House Steak 4 pieces
Sirloin Steak5-7 pieces
Round Steak5-7 pieces
Short Ribs4 packages
Soup Shanks7-8 pieces
Hamburger100-150#

Split Half of Beef

Range from 200-250# of hanging weight $4.29 per lb.
Get all the cuts from whole half just a ¼ of it instead of a whole half
Usually between 60-70 # of burger
Price range- $860-$1100.00

A split side consists of:
CUTITEMS
Rump Roast1 piece
Sirloin Tip Roast2 pieces
Arm Roast2 pieces
Chuck Roast4-6 pieces
Ribeye Steak8 pieces
T-Bone Steak
4 pieces
Porter House Steak 2 pieces
Sirloin Steak4 pieces
Short Ribs2 packages
Soup Shanks4 pieces
Hamburger60-70#
 

Front Quarter

$4.09 per lb.
Usually 50-60# of burger
Price range- $800.00-$1000.00

A front quarter consists of:
CUTITEMS
Chuck Roast10-12 pieces
Ribeye Steak14-16 pieces
Soup Bones2 packages
Ground Beef50-70#
Arm Roast3 pieces
Short Ribs4 packages
 
 

Hind Quarter

$4.49 per lb.
Usually 40-50# of burger
Price range—$900.00-$1200.00

A hind quarter consists of:
CUTITEMS
Sirloin Steak7-8 pieces
T-Bone Steak8 pieces
Porterhouse Steak4 pieces
Round Steak5-7 pieces
Rump Roast1-2 pieces
Sirloin Tip Roast2 pieces
Soup Bones2 packages
Ground Beef40-50#

Hog Processing – Retail $2.29 per lb.

Whole Hog

Estimated cost= $450.00-$500.00
200# hanging weight

Each Whole Hog consists of:
CUTITEMS
Ham
Bacon
Pork Chops
Steak
Shoulder Roast
Loin Roast
Hocks
Spare Ribs
Sausage

Half Hog

Estimated cost = $250.00-$300.00
100# hanging weight

Each Half Hog consists of:
CUTITEMS
Ham
Bacon
Pork Chops
Steak
Shoulder Roast
Loin Roast
Hocks
Spare Ribs
Sausage

2023-24 Venison Processing

Your Meat + Meat Added x Price per Lb. = Total Cost

Venison

50% Venison + 50% Meat Added
CUTPRICE
Sausage - 2# Stick$4.25#
Sausage w Garlic$4.25#
Sausage w Cheese- 2# Sticks$4.25#
Wieners - 2# Pkgs.$4.25#
Brats - 2# Pkgs.$4.25#
Bologna - 1.5# Ring$4.25#
Dried$5.25#
Snack Sticks - 2# Pkgs.$5.25#
Snack Sticks w Garlic-2# Pkgs$5.25#
Snack Sticks W Garlic & Cheddar$5.25#
Breakfast Sausage - 1# Pkgs.$3.25#

Ground Venison

Pork is added if you do not specify.
CUTPRICE
Grinding$1.50#
Suet Added$1.69#
Beef Added$4.89#
Pork Added$3.89#

**All costs listed above are estimates and subject to change based on the current market**

**Any cuts that you do not want may be ground to give extra burger or sausage**

Beef Cutting Instruction Information

Average thickness on all steaks is 1″ but we can cut them from 1/2″ to a 1 1/2″. Average size roast is 3# but we can do anywhere from 2-5#.

ALL SPLIT SIDES HAVE TO BE CUT THE SAME, otherwise there is no way to make it an even split.

A whole beef can only be split in 1/2 or in 1/4s.

T-Bone/Porterhouse Steaks (bone-in cut) OR NY Strips & Tenderloins (boneless cut): How thick and how many per package?

Sirloin Steaks: How thick and these are 1 per package because they are large.

Round Steaks: How thick and these are 1 per package because they are large. Other choices for these are (at an extra fee): Cubed Steaks or Stew Meat.

Hamburger: 1#, 1 1/2# or 2# packages

Chuck Roasts: What size?

Rib Steaks (bone-in cut) OR Ribeye (boneless cut): How thick and how many per package?

Soup Bones (neck, shank and oxtail): Yes or No?

Sirloin Tip Roast: What size?

Rump Roasts: What size?

Short Ribs: Yes or No?