A Half is an equal share of cuts from the front and the back of the steer, giving a nice variety of cuts like ground beef, steaks, and roasts, and a typical quarter is about 380 lbs hanging weight, yielding roughly 200—220 lbs after processing, since about 4% is lost to water weight during curing and another 30–35% to fat and bone.
- Ground beef (70–90 lbs, often 35–50% of total weight)
- Steaks (ribeye, strip, sirloin, filet, flat iron, skirt)
- Roasts (chuck, rump, sirloin tip, shoulder)
- Braising/stew cuts (short ribs, brisket, osso buco, stew meat)
A deposit of $950 is charged at time of order. The remaining amount will be charged when processing weight is finalized.