Price includes processing, paper wrapping and cutting to your specification. Orders for these must be given well in advance and a deposit is required. Average size Hot hanging weight of a 1/2 beef is to 260-300#, a 1/4 is 130- 150#. (ground beef patties and hot dogs are extra)
Cash or Check accepted for 1/4 and 1/2 purchase! NO CREDIT CARDS
Below is an ESTIMATED YEILD chart.
Every animal is unique in terms of size and yeild. Actual product that you receive will vary depending on the steak size, roast size and ground beef/roast sections you choose.
All our beef and pork processing is done at Leona Meat Plant,This is a USDA,which is also cerified organic.
Whole and Half Pig is also available. Contact Tina for more info.
ESTIMATED CUTS of BEEF by 1/4 and 1/2 an animal.
CUT
1/4
1/2
Alternate cut
Tenderloin
4
8
at 7oz each
porterhouse
NY Strip
6
12
10-12 oz each
t-bone
Rib Roast
1
2
6-8lbs each
ribeye steaks
Sirlion Steak
6
12
15 oz each
Sirlion Roast
1
2
3-4lb each
Minute Steaks
Chuck Roast
2
4
3-4 lbs each
Stew beef
Bottom Roast
2
4
3-4lbs each
minute steaks
Brisket
1
2
4 lbs each
stew beef
London Broil
2
4
3 lbs each
rolled rd rst
Eye Rd Rst
1
2
3-4 lbs each
Ground Beef
45
90
1 pound packs
Stew Beef
4
8
1 lb
ground beef
short Ribs
2
4
3 lb packs
ground beef
Soup Bones
4
8
TTL LBS yeild
90-100lbs
180-200lbs
ROUGH YEILD
Alternate Choices at the RIGHT of chart are other cuts done with the same area of the Beef!
