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Whole Carcass:

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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

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Half and Quarter Carcasses:

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

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