Those are common questions, and most producers are happy to explain the process and convert a customer to better beef!!

For the cuts: If you ordered a quarter, what you will receive is commonly called a “split quarter.” Because, the cuts of meat in the front half differs dramatically from the back half, the cuts are evenly divided between the two to make it equal. Our standard cut for a quarter is:

Rib Steak 1" Steaks

T-Bones 1" Tbone steaks

Tenderloin End piece

Top Sirloin 1" steaks

Sirloin Tip 1" steaks

Short Ribs Flanken: 1/4"

Chuck 3/4" steak + pot roast (3 lb)

Top Round 3/4" steak + rump roast (3 lb)

Bottom round 3/4" tenderized steak

Brisket Half

Skirt/Flank Fajita strips 1#

Stew Meat 1# packs

Soup Bones

Dog Bones

Ground Beef 1# packs

For the amount of beef in a quarter: A quarter of a prime steer is about 150# "hanging weight" at the butcher. After dry aging, about 10% of this comes off in water. And about 20% is lost in bones and trim. So there is about 110# of packaged meat for the freezer. This takes up about 4 cu ft which is about the size on an entire upper freezer, or easily fits in the mini chest freezers like they have at Costco or Lowe's Depot.

Our butcher season is May through December, so we put our whole year reservation schedule on the website. We are doing 22 beef this year!