Steaks

Steaks can be cut to 3/4", 1" or 1 1/2" thickness.

  • T-Bone: Approximately 14 steaks per 1/2 beef.

  • Rib: Approximately 14 steaks per 1/2 beef.

  • Sirloin(Top Butt): Approximately 8 steaks per 1/2 beef.

  • Round: Can be packaged as full or half round.

  • Top Round: More tender portion of the round, can be tenderized.

  • Bottom Round: Can be made into steaks, tenderized or ground for ground beef.

  • Chuck: Can be cut into steaks or roasts. Approximately 18 steaks/ 1/2 beef if no roasts are made.

  • Flank: Used in London Broil, can be tenderized.

**NOTE**When tenderizing the beef, it is run through a mechanical tenderizer, scoring both sides of the steak, no chemicals are used in this process.

 


 

Roasts

Standard size is 3 pounds, however other sizes are available upon request.

  • Prime Rib: If a roast is requested, a portion of the rib steaks will be eliminated.

  • Sirloin Tip: Approximately 1-2 roasts per 1/2 beef.

  • Heal of Round(Pikes Peak): 1 roast per 1/2 beef.

  • Chuck: Approximately 6 roasts per 1/2 beef.

  • Arm(Round Bone Roast): Approximately 3 roasts per 1/2 beef.

  • Rump: Approximately 1-2 roasts per 1/2 beef.

  • Brisket: One brisket per 1/2 beef.

  • Stew Meat: Lean cubes of meat in 1 pound packages. Approximately 6 pounds per 1/2 beef.

  • Short Ribs: Approximately 3-4 1.5 lb. packages per 1/2 beef.

  • Soup Bones : Approximately 3-4 1.5 lb. packages per 1/2 beef.

  • Ground Beef: Packaged in 1, 1.5 or 2 lb. packages. Approximately 65-70 pounds per 1/2 beef.

**NOTE**Packages of ground beef patties are available upon request, for an additional charge.