Typical cuts of meat when you purchase a quarter beef:
(Cuts of beef will be divided equally between front and hind quarters to each customer sharing a side of beef. Quantity of cuts will be determined by the size of the animal at harvest.)
Steaks: (Thickness 1”)
- Filets and Strips
- (OR) T-Bones
- Ribeyes
- Sirloins
- Cubed
Roasts: (3-4 pounds)
- Chuck
- Rump
- Shoulder
- Sirloin Tip
- Bottom Round
- Top Round
- Eye Round
Other Miscellaneous Cuts
- Ground Beef (1pound packages)
- Stew Meat
- Beef Ribs
- Brisket
- Soup Bones
Approximately 25% meat will be steaks, 35% will be roasts and other miscellaneous cuts, and 40% will be ground beef.
All other cuts of meat such as ox tail, kidney, heart, liver, tongue, etc., are not typically in these packages, unless requested, and then can only go to the first person that asked for it.