Half of Beef (400 lbs)

Average Product from a ~400 lb Half of Beef

Rounds

• Round Tip (knuckle, boneless): 8-10 lbs
  
• Top Round (inside, boneless): 9-11 lbs
• Rump Roasts (boneless): 8-10 lbs
• Bottom Round (boneless): 7-9 lbs
• Pikes Peak (boneless): 5-6 lbs

Loins (Option 1)

• Striploin (boneless): 10-12 lbs
  
  • Includes New York Strip steaks and 4-5 lbs of Tenderloin steaks
• Flank (boneless): 1.5 lbs

Loins (Option 2)

• Top Sirloin (boneless): 8-10 lbs
• Tri-Tip (boneless): 2 lb
• Bavette (new cut, boneless): 3-4 lbs
• Shortloin (bone-in): 16-18 lbs
  • Includes T-Bone and Porterhouse steaks and 1-2 lbs of Tenderloin steaks

Ribs (Option 1)

• Bone-In Rib: 15-17 lbs

Ribs (Option 2)

• Ribeye (boneless): 11-12 lbs
• Short Ribs (bone-in): 4-5 lbs
• Inside Skirt (boneless): 2-2.5 lbs
• Outside Skirt (boneless): 1-2 lbs

Chuck (Option 1)

• Bone-In Chuck: 20-25 lbs

Chuck (Option 2)

• Boneless Chuck: 10-12 lbs
  • Includes Flatiron steak (new cut): 2 lb
• Arm Roast (bone-in): 7-8 lbs
• Pot Roast (bone-in): 7-8 lbs

Miscellaneous

• Stew Meat: 7-9 lbs
• Brisket: 5-6 lbs
• Ground Beef (90% lean): 70 lbs
• Soup Bones (with marrow): 8-10 lbs