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How Much Meat Will I Get? An average animal from our grass fed herd typically weighs between 900 and 1350 pounds when it is ready for slaughter. An animal of 900 to 1200 lbs. usually produces about 400 lbs. of packaged meat. Roughly 1/3 of the meat comes in the form of roasts, 1/3 as steaks, and 1/3 as ground beef. For a little finer breakdown, review the listing below which shows how one processor we have used typically packages meat.
Cross Rib —4 roasts Chuck—12 roasts Rib Steak-14 steaks Sirloin Tip—4 roasts Brisket—4 half briskets New York Strip - 6 steaks Tritip—4 steaks Porterhouse—6 steaks T-Bone—6 steaks Top Sirloin—12 steaks Bottom Round—4 roasts Round Steak—14 roasts Tenderloin—6 steaks Top Round—8 London broils Plate/Shank - 14 shanks Flank—2 steaks Short Ribs—12 packages of 4 Stew Meat—12 one pound packages Hamburger—about 100 one pound packages Soup Bones—6 packages Dog Bones—4 packages
If you order 1/4 animal, the processor will process the animal according to what they find to be most popular cuts and most appropriate for the individual animal based on its age, leanness and so forth. You will receive approximately 1/4 of those cuts.
If you order a 1/2 or whole animal, you have the ability to specify many preferences to customize your order. Or if you prefer, you can simply take the advice of the professionals at the processor. For instance, you may prefer to have some/all your roasts ground, or have most of the bones removed, or have high quality stew meat, or... There are many more options when you buy a half animal or more! NOTE: Many of our customers with small families elect to share with another family.
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If this looks like too much meat, please consider sharing the cost with a neighbor, friend, or family member. It’s really easy! |
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Terminology—Cuts of Beef Below are some terms you’ve probably heard. Click on the underlined links to see a detailed definition from Wikipedia.
Chuck — Ground beef, chuck steaks, chuck roast Rib — Short ribs, rib eye steak, rib roast Short Loin — Porterhouse steak, T bone Sirloin — Tip steak, tip roast, Tenderloin — Filet mignon, tenderloin Top sirloin—Top sirloin steak Round — Top round steak, top round roast Brisket — Stew meat, beef brisket Shank— Steak, stew meat and soup meat Plate — Skirt steak, short ribs. Flank — London Broil
For additional information about these cuts, you might also find the following website helpful. There are descriptions of each cut, and recommendations on how it should be prepared. Additionally, you may find it helpful to compare our prices with our competition.
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Freezers The average 20 cubic foot home freezer can store between 700 and 800 lbs of beef - roughly twice as much room needed for a whole animal.
If you have a typical side-by-side refrigerator/freezer, a 1/4 animal will fill roughly 1/2 of the freezer side as shown here in blue.
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