Butchery & Processing Options
We sell beef by the quarter, half and whole beef. The average hanging weight of a whole beef is approximately 700 pounds which will yield about 535 pounds of Steak, Roast, Ground Beef and Short Ribs/Brisket Stew Meat & Soup Bones.
Quarter of a beef generally will yield about 134 pounds of the following: (all weights are approximate)
41 pounds of Steak (30%)
27 pounds of Roasts and Sirloin (20%)
54 pounds of Ground Beef (40%)
12 pounds of short ribs, brisket,stew meat and 10+ soup bones (10%)
Processing and Packaging Options
Processing is included in the price of the beef. It is hung for a minimum of 15 days to let the beef rest before processing.
On half beef purchases you can customize the thickness of the steaks, number of roasts, amount of ground beef and other specialty cuts
Beef is packaged in butcher's paper and labeled
Tenderizing of Sirloin cuts is an option, email or call us for details
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