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Welcome to:
Stewart Farms Beef

Welcome to: Stewart Farms BeefWelcome to: Stewart Farms BeefWelcome to: Stewart Farms Beef
Home
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Welcome to:
Stewart Farms Beef

Welcome to: Stewart Farms BeefWelcome to: Stewart Farms BeefWelcome to: Stewart Farms Beef
Home
Shop
How It Works
Beef Package Cuts
Recipes
Contact Us
My Food Story
Fresh and Frozen
Why Farm Raised Cost More
Beef Packaging
Photos
More
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Beef in a beef Order

Estimated Cuts In A Split Quarter

 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

Learn More

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.

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