HANGING WEIGHT 150 - 175 LBS.
AVERAGE 115 LB. (+/-) OF MEAT AFTER PROCESSING

• ROUND STEAK : CUT ½ INCH = 20 PIECES (RECOMMEND TO CUT DOWN AND CUBE) HOW MANY DO THEY WANT PER PACK?

• SIRLOIN STEAK : CUT ¾ INCH – 1 INCH = 8 TO 10 PIECES

• T-BONE STEAK : CUT ¾ INCH – 1 INCH = 14 TO 16 PIECES

• BONELESS CHUCK ROAST : 3 LB. ROASTS WILL AVERAGE 5 TOTAL ROASTS. ROASTS CAN BE CUT SMALLER OR LARGER.

• SIRLOIN TIP ROAST : 3 LB. ROASTS WILL AVERAGE 3 TOTAL ROASTS.

• BEEF STEW MEAT : IT IS POSSIBLE TO GET STEW MEAT BUT IT WILL TAKE AWAY FROM THE GROUND BEEF WEIGHT.

• GROUND BEEF : 30 LBS. OF 80/20 CHOICE BEEF CHUCK BLEND.

Hind Quarter

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