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Welcome!
Signed in as:
filler@godaddy.com
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
To find the estimated yield on a side of beef ( half cow ) multiple everything in the list by 2. For a whole cow multiply everything in the list by 4.