Beef Cuts

cow parts illustration

Half Side

A half side of beef has a hanging weight of 400-450#. There is about a 35%-40% cutting loss on each half due to the bone and fat that is cut away. 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 Side

A split side of beef, or as some call it, a mixed side, has a hanging weight of 200-250#. There is about a 35%-40% cutting loss on each split side. 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

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

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:
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 Beef40-60#

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?