Quarter of Beef (200 lbs)

Average Product from a ~200 lb Quarter of Beef

Rounds

• Round Tip (knuckle, boneless): 4-5 lbs
  
• Top Round (inside, boneless): 4.5-5.5 lbs
• Rump Roasts (boneless): 4-5 lbs
• Bottom Round (boneless): 3.5-4.5 lbs
• Pikes Peak (boneless): 2.5-3 lbs

Loins (Option 1)

• Striploin (boneless): 5-6 lbs
  
  • Includes New York Strip steaks and 2-2.5 lbs of Tenderloin steaks
• Flank (boneless): 0.75 lbs

Loins (Option 2)

• Top Sirloin (boneless): 4-5 lbs
• Tri-Tip (boneless): 1 lb
• Bavette (new cut, boneless): 1.5-2 lbs
• Shortloin (bone-in): 8-9 lbs
  • Includes T-Bone and Porterhouse steaks and 0.5-1 lbs of Tenderloin steaks

Ribs (Option 1)

• Bone-In Rib: 7.5-8.5 lbs

Ribs (Option 2)

• Ribeye (boneless): 5.5-6 lbs
• Short Ribs (bone-in): 2-2.5 lbs
• Inside Skirt (boneless): 1-1.25 lbs
• Outside Skirt (boneless): 0.5-1 lbs

Chuck (Option 1)

• Bone-In Chuck: 10-12.5 lbs

Chuck (Option 2)

• Boneless Chuck: 5-6 lbs
  • Includes Flatiron steak (new cut): 1 lb
• Arm Roast (bone-in): 3.5-4 lbs
• Pot Roast (bone-in): 3.5-4 lbs

Miscellaneous

• Stew Meat: 3.5-4.5 lbs
• Brisket: 2.5-3 lbs
• Ground Beef (90% lean): 35 lbs
• Soup Bones (with marrow): 4-5 lbs