What to expect from a hind, front, or side of beef:

(Average thickness of steaks = 3/4”, average weight of roasts = 3 ½ lbs, unless specified otherwise)

Hind:

  • T-Bone Steaks – 5 or 6
  • Porterhouse steaks – 4 or 5
  • or New Tork Strip Steaks – 10 or 11
  • and Filet Mignon – 5 or 6 pcs.
  • Sirlion Steaks – 6 or 7
  • Round Steaks – 6 or 7
  • and/or Swissed or cubed steaks
  • Sirlion Tip Steaks – 9 or 10
    • and/or Sirloin Tip Roasts – 1 or 2
  • Rump Roasts – 1 or 2
  • Soup Bones
  • Stew Meat – 3# or 4#
  • 35# to 45# Hamburger
Options:

  • Flank Steak – 1 pc.
  • Kabob Meat
  • Canning Meat
  • Dog Bones
  • Bird Suet
  • Hamburger Patties
Average cutting loss (bones & fat) = 35-40%

 

Front:

  • Chuck Roasts – 7 or 8
  • Round Bone Pot Roasts – 3 or 4
  • Rib Steaks – 10 to 12
    • or Ribeye Steaks – 10 to 12
    • or Standing Rib Roast
  • Short Ribs – 2 or 3 pkgs
  • Stew Meat – 3# or 4#
  • 50 – 60# Hamburger
Options:

  • Brisket – 1 pc.
  • Dog Bones
  • Hamburger Patties
Average cutting loss (bones & fat) = 30-35%

Side:

Consists of Front & Hind combined, average weight 300#-350#

*Finished weight & number of packages varies depending on your cutting preferences.