Quarter Beef Cut Sheet
Quarter Beef Order Form
Quarter Beef Order Form
Quarter Beef Cut Options
STEAK
Choose steak thickness options of 3/4", 1", or 1 1/2" Choose # of steaks per package of two, three or four
T-BONE or NY STRIP
This cut has two options to choose from:
- T-Bone cut offers approximately 6-8 steaks
- New York Strip offers approximately 6-8 steaks
RIBEYE
Approximately 6 Steaks
SIRLOIN (Top Butt)
Approximately 8 large to small cuts
(large serves 2, small serves 1)
CHUCK
Makes excellent roasts or approximately 7 steaks if no roasts are made.
FLANK
1 flank steak per half beef- can be tenderized
ROUND (packaged as full or half round)
Top Round - Tender, plain or tenderized.
Bottom Round - Less tender. Can be made into steaks (plain/tenderized) or ground hamburger.
ROASTS
Roasts come in 2-3 or 3-4 pound options.
PRIME RIB
If a roast is requested it will eliminate a portion of the rib steaks. Order with or without bone in.
SIRLOIN TIP
1-2 roasts. Can be made into steaks or ground beef.
HEEL OF ROUND (Pikes Peak)
1 roast. Can be made into ground beef.
CHUCK (Pot Roast)
Approximately 3-4 roasts. Can be made into steaks or ground beef.
ARM (Round Bone Roast)
1-2 roasts. Can be made into ground beef.
RUMP
1-2 roasts. Can be made into ground beef.
BRISKET
1/2 roast. Can be made into stew meat or ground beef.
STEW MEAT
Approximately 3 Packages of lean cubed meat (1 pound each)
SHORT RIBS
1-2 Packages (1 1/2 pound each)
SOUP BONES
Approximately 1-2 Packages (1 1/2 pound each)
GROUND BEEF (80-90% LEAN)
*Approximately 30-35 pounds total (Packaged in 1, 1 1/2, or 2 pound packages)
beef cuts
