Standard Beef Processing
Whole Carcass:
Boneless Ribeye - 1.25 in thick, 1 per package - Approx. 16-20 Pkgs
Filet - 1.5 in thick, 1 per package - Approx. 16-20 Pkgs
NY Strip - 1 in thick, 1 per package - Approx. 16-20 Pkgs
Sirloin Steak - 1 in thick, 1 per package - Approx. 16-20 Pkgs
Chuck Roast - 1.5 in thick, 1 per package - Approx. 6-8 Pkgs
Fajita (Skirt Steak/Flank Steak) - Approx. 4 Pkgs
Brisket - 2 packages of 1 each
Tri Tip - 2 packages of 1 each
Ground Beef/Stew Beef - one pound packages - Approx. 283 Pkgs
Soup Bones - Approx. 3 lb packages - Approx. 4 Pkgs
Liver
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.