We get many questions about our cutting and wrapping process and content of each package. Below you will find a basic description of what you should expect from 1/4 beef. For 1/2 beef, you would double the quantities below, and for a whole beef you would quadruple the quantities. These are estimates, depending on the size of the animal and your specific cutting instructions.

BEEF PORTERHOUSE & T-BONE STEAKS
Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much of the tenderloin muscle in it. The T-bone steak is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.
These steaks are best suited for grilling and broiling.

Approximate Quantities* (2 cuts/pkg.)
5-7 T-Bone Steaks - (14 - 16 oz. cuts)
1-2 Porterhouse Steaks - (16 - 18 oz. cuts)
1 Club Steak - (16 - 18 oz. cut)

RIB-EYE STEAKS
Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.

Approximate Quantities* (2 cuts/pkg.)
8 - 10 Steaks - (6 - 8 oz. cuts)

TOP SIRLOIN STEAKS
The sirloin is near the rump, so the meat's a bit tougher than cuts from the loin or the rib. The top sirloin is a juicy cut taken from the center of the sirloin - the most tender part - and a great cut for grilling.

Approximate Quantities* (2 cuts/pkg.)
9 - 11 Steaks - (13 - 15 oz. cuts)

ROUND STEAK
The Round Steak is cut from the back of the cow. This is from a work muscle, making it leaner and a tougher cut of beef. This cut of beef requires a little more care in cooking to ensure a quality eating experience. Several methods of cooking to provide a tender meal include, braising, marinating and also mechanical tenderization.

 Aprox. Maximum Quantity* (1 cut/pkg.)
4- 5 Steaks - (2 lb. avg. per steak)

TRI-TIP (SIRLOIN TIP ROAST)
The tri-tip, a unique beef roast, is easily recognized by its distinctive triangular shape.  This convenient, versatile, quick-cooking, waste-free roast is ideal for todaybs busy consumer.  Great oven-roasted, grilled or broiled, tri-tip roast can be cooked whole, cut into individual steaks or into strips for a stir-fry.

Approximate Quantity*
1 Roast - (2 lb. avg. per roast)

RUMP ROAST
Savory aromas entice you as this easy meal-in-one gently simmers in the slow cooker.  Later, you can enjoy a hearty, full-flavored family meal.  Choose if you prefer lower fat.
 

 Approximate Quantity*
1 - 2 Roast - (2 lb. avg. per roast)

POT ROAST (CHUCK OR ARM ROAST)
This great cut sets the standard for "Comfort Food". Great marbling, fantastic taste, and easy to cook make this one of the most popular cuts. Throw it in a slow-cooker with some red potatoes and leave it all day for a tasty, hearty  and filling meal for the whole family.

Approximate Quantity*
5 - 6 Roast - (2 lb. avg. per roast)

STEW BEEF
An American tradition - beef stew is a real treat on a cold fall or winter day, and fills up the whole family. Stew meat comes from a variety of different cuts, which enhances the grass-fed flavor of your soup or stew, casserole, chili, etc. Especially good if slow cooked in a crock pot!

Approx. Maximum Quantity*
4 - 5 pounds total

GROUND BEEF
Ever-popular ground beef never sits on the bench. Decades ago it was one of the very first convenience foods sold in supermarkets. Today, ground beef is still a top-performer with busy home cooks. It can be prepared by all cooking methods and used in countless ways for quick delicious meals.

The typical amount of ground beef you will be left with should be approximately: 40 - 60 pounds.*

Ground Beef will be packaged in 1 lb. packages.

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