1/2 Beef
T-Bone Steaks (Hind) | 14-16 | 3/4"
»or 14-16 NY Strips and 8-10 filets
Sirloin Steaks | Hind | 8-10 | Full Cut
Ribeye Steaks | Front | 12-14
Round Steaks |10-12 | 1/2"-3/4" | 2# each
»or top and bottom round roast
»or minute steaks
»Approximately 20# to be made into roast, round steak or minute steaks and tenderized if desired
Tip Roast | Hind | 2 | 3-3.5# each
Rump Roast | Hind | 2
Bone-In Arm Roast | Front | 2
Boneless Arm Roast | Front | 2
Chuck Roast | Front | 8-10
Brisket | Front | 1 | 7-8#
Short Ribs | Front | 8#
» or 8# hamburger
Organ Meat | Tongue, tail, liver, or heart
Hamburger | 70#
Stew Meat | Either | 4-5#
Soup Bones | Either | Shank meat | 12
»or remove the meat and put into hamburger
»or 14-16 NY Strips and 8-10 filets
Sirloin Steaks | Hind | 8-10 | Full Cut
Ribeye Steaks | Front | 12-14
Round Steaks |10-12 | 1/2"-3/4" | 2# each
»or top and bottom round roast
»or minute steaks
»Approximately 20# to be made into roast, round steak or minute steaks and tenderized if desired
Tip Roast | Hind | 2 | 3-3.5# each
Rump Roast | Hind | 2
Bone-In Arm Roast | Front | 2
Boneless Arm Roast | Front | 2
Chuck Roast | Front | 8-10
Brisket | Front | 1 | 7-8#
Short Ribs | Front | 8#
» or 8# hamburger
Organ Meat | Tongue, tail, liver, or heart
Hamburger | 70#
Stew Meat | Either | 4-5#
Soup Bones | Either | Shank meat | 12
»or remove the meat and put into hamburger
1/4 Beef
T-Bone Steaks (Hind) | 7-8 | 3/4"
»or 7-8 NY Strips and 4-5 filets
Sirloin Steaks | Hind | 4-5 | Full Cut
Ribeye Steaks | Front | 6-7
Round Steaks |5-6 |1/2"-3/4"| 2# each
»or top and bottom round roast
»or minute steaks
»Approx. 10# to be made into roast, round steak or minute steaks
»Option to have these tenderized
Tip Roast | Hind | 1 | 3-3.5# each
Rump Roast | Hind | 1
Bone-In Arm Roast |Front | 1
Boneless Arm Roast | Front | 1
Chuck Roast | Front | 4-5
Brisket | Front | 1 | 3-4#
Short Ribs | Front | 4#
» or hamburger
Organ Meat | Tongue, tail, liver, or heart
Hamburger | 35#
Stew Meat | Either | 2-3#
Soup Bones | Either | Shank meat | 6
»or remove the meat and put into hamburger
»or 7-8 NY Strips and 4-5 filets
Sirloin Steaks | Hind | 4-5 | Full Cut
Ribeye Steaks | Front | 6-7
Round Steaks |5-6 |1/2"-3/4"| 2# each
»or top and bottom round roast
»or minute steaks
»Approx. 10# to be made into roast, round steak or minute steaks
»Option to have these tenderized
Tip Roast | Hind | 1 | 3-3.5# each
Rump Roast | Hind | 1
Bone-In Arm Roast |Front | 1
Boneless Arm Roast | Front | 1
Chuck Roast | Front | 4-5
Brisket | Front | 1 | 3-4#
Short Ribs | Front | 4#
» or hamburger
Organ Meat | Tongue, tail, liver, or heart
Hamburger | 35#
Stew Meat | Either | 2-3#
Soup Bones | Either | Shank meat | 6
»or remove the meat and put into hamburger
Whole Hog
Bacon | thin, medium, thick | 20-25# | Cured or Fresh
Ham | 3-4# roasts and/or ham steaks | 4-5 Roasts and 8-10 ham steaks
» can grind for extra sausage
Chops | 3/4" | 40-45 chops
»Bone in or Boneless
Shoulder | 4 steaks | 4 roasts | 6# cutlets
» roast, steaks, or cutlets; or grind for sausage
Sausage | Bulk, Links, Patties | 20-25#
» mild, medium, spicy, Italian, ground pork, bulk, links, patties
Ribs | Spare or Baby backs ribs | 4-5 pks
» take or grind for sausage
Ham | 3-4# roasts and/or ham steaks | 4-5 Roasts and 8-10 ham steaks
» can grind for extra sausage
Chops | 3/4" | 40-45 chops
»Bone in or Boneless
Shoulder | 4 steaks | 4 roasts | 6# cutlets
» roast, steaks, or cutlets; or grind for sausage
Sausage | Bulk, Links, Patties | 20-25#
» mild, medium, spicy, Italian, ground pork, bulk, links, patties
Ribs | Spare or Baby backs ribs | 4-5 pks
» take or grind for sausage
1/2 Hog
Bacon | thin, medium, thick | 10-12# | Cured or Fresh
Ham | 3-4# roasts and/or ham steaks | 2-4 Roasts and 4-5 ham steaks
» can grind for extra sausage
Chops | 3/4" | 20-24 chops
»Bone in or Boneless
Shoulder | 3 steaks | 2 roasts | 3# cutlets
» roast, steaks or cutlets or grind for sausage
Sausage | Bulk, Links, Patties | 10-12#
» mild, medium, spicy, Italian, ground pork, bulk, links, patties
Ribs | Spare or Baby backs ribs | 2-3 pks
» take or grind for sausage
Ham | 3-4# roasts and/or ham steaks | 2-4 Roasts and 4-5 ham steaks
» can grind for extra sausage
Chops | 3/4" | 20-24 chops
»Bone in or Boneless
Shoulder | 3 steaks | 2 roasts | 3# cutlets
» roast, steaks or cutlets or grind for sausage
Sausage | Bulk, Links, Patties | 10-12#
» mild, medium, spicy, Italian, ground pork, bulk, links, patties
Ribs | Spare or Baby backs ribs | 2-3 pks
» take or grind for sausage