Standard Beef Processing

Whole Carcass:

Ribeye - 1.5 in thick, 1 per package - Approx. 18 Pkgs 

 

NY Strip - 1.5 in thick, 1 per package - Approx. 16 Pkgs

 

Tenderloin - 2 packages of 1 each 

 

Sirloin Steak - 1.5 in thick, 1 per package - Approx. 8 Pkgs

 

Round Steak - Approx. 2 lbs per package - Approx. 12 Pkgs

 

Arm Roast - Approx. 4.8 lbs per package - Approx. 7 Pkgs

Beef Ribs - Approx. 7  Pkgs.

Sirloin Tip - Approx. 1.4 lbs per package - Approx. 8 Pkgs

 

Picanha (Top Sirloin Cap) -  Approx. 0.5 lbs per package - Approx. 8 Pkgs

 

Chuck Roast - Approx. 4.8 lbs per package - Approx. 6 Pkgs

 

Fajita (Skirt Steak/Flank Steak) - Approx. 1 lb per package - Approx. 6 Pkgs 

 

Brisket - 2 packages of 1 each 

 

Rump Roast - 3 packages of 1 each

 

Ground Beef/Stew Beef - one pound packages - Approx. 163 Pkgs 

 

Soup Bones - Approx. 2.7 lb packages -  Approx. 8 Pkgs

 

Organ Meet (Liver, Heart, etc..) - not included unless specifically requested

Half and Quarter Carcasses:

A Half Carcass will include approx. 50% of the Whole Carcass cuts.

A Quarter Carcass will include approx. 25% of the Whole Carcass cuts.