LIST OF PRODUCTS

What a Half of Beef Yields

(For a quarter beef, cut the amount in half. For a whole beef, double the amount shown.)

Steaks

T-Bone - Approx. 14 steaks per half.

Rib - Approx. 14 steaks per half.

Sirloin (Top Butt) - Approx. 8 per half.

Round - Round steak can be packaged as a full or half round.

Top Round - The more tender portion of the round.

Bottom Round - Less tender portion. It can be made into plain steaks or ground for hamburger.

Chuck - Very flavorful, but a tougher cut for steaks. Makes an excellent roast. Approx. 18 steaks per half beef if roasts are not made.

Flank - A fibrous cut which can be tenderized. One flank per half.

Roasts

Prime Rib - If a roast is requested, it will eliminate a portion of the rib steaks.

Sirloin Tip - Portion at the more tender end of the bottom round. Approx. 1-2 roasts per half.