Whole of Beef (800 lbs)

Average Product from a ~800 lb Whole of Beef

Rounds

• Round Tip (knuckle, boneless): 16-20 lbs
  
• Top Round (inside, boneless): 18-22 lbs
• Rump Roasts (boneless): 16-20 lbs
• Bottom Round (boneless): 14-18 lbs
• Pikes Peak (boneless): 10-12 lbs

Loins (Option 1)

• Striploin (boneless): 20-24 lbs
  
  • Includes New York Strip steaks and 8-10 lbs of Tenderloin steaks
• Flank (boneless): 3 lbs

Loins (Option 2)

• Top Sirloin (boneless): 16-20 lbs
• Tri-Tip (boneless): 4 lb
• Bavette (new cut, boneless): 6-8 lbs
• Shortloin (bone-in): 32-36 lbs
  • Includes T-Bone and Porterhouse steaks and 2-4 lbs of Tenderloin steaks

Ribs (Option 1)

• Bone-In Rib: 30-34 lbs

Ribs (Option 2)

• Ribeye (boneless): 22-24 lbs
• Short Ribs (bone-in): 8-10 lbs
• Inside Skirt (boneless): 4-5 lbs
• Outside Skirt (boneless): 2-4 lbs

Chuck (Option 1)

• Bone-In Chuck: 40-50 lbs

Chuck (Option 2)

• Boneless Chuck: 20-24 lbs
  • Includes Flatiron steak (new cut): 4 lb
• Arm Roast (bone-in): 14-16 lbs
• Pot Roast (bone-in): 14-16 lbs

Miscellaneous

• Stew Meat: 14-18 lbs
• Brisket: 10-12 lbs
• Ground Beef (90% lean): 140 lbs
• Soup Bones (with marrow): 16-20 lbs