Beef in a beef Order

 The following list is the estimated yield a quarter of beef at 125lbs after dry-aging and cutting. Obviously the bigger the quarter the more meat you'll get. This is just to give you an idea. You are not charged for kidneys, heart, ox tail and tongue, so if you don't want those things it is up to you what you do with it. (We don't discard it for you Sorry.) 

Freezer Beef Quarter Example: ( all poundage on meat is approximate)

Bone in Ribeye     9 lbs

T-bone steaks or NY Strip  5 lbs (this cut is up to the inspector, you will get one or the other)

Sirloin steak     6 lbs

Sirloin tip roasts     1.5 lbs

Brisket     4 lbs

Beef ribs     5 lbs

Chuck roast     14 lbs

Kabob meat 8 lbs

Fajita meat 6 lbs

Round eye steak  7 lbs

Ground Beef 25 lbs 

Liver 4 lbs. (when available)

Flat iron and skirt steak are divided between quarters 1.5 lbs.(there is only 2 each in a whole cow)

kidney ,heart, ox tail and tongue 5lbs  are divided up between the 4 quarters