Beef Cuts
| Beef Cuts |
Package Description |
Whole |
Half |
| Steaks (including sirloin, t-bone, and rib-steaks) |
1" thick, 2 to a pack, weight varies |
56 (28 packs) |
28 (14 packs) |
| Roasts (including chuck, rump, shoulder, and sirloin tip) |
2-3 pounds each |
23 |
11 |
| Ground beef |
1 pound package |
84 |
42 |
| Other Cuts (these can all be ground and
proportions can vary by adding or reducing ground beef) |
Package Description |
Whole |
Half |
| Cube steak (thin, pressed steak) |
1 pound |
10 |
5 |
| Boneless stew (stewing chunks) |
1 pound |
10 |
5 |
| Brisket |
Weight Varies |
2 |
1 |
| Flank Steak |
Weight Varies |
2 |
1 |
| Skirt Steak |
Weight Varies |
2 |
1 |
| Bones and Ribs |
Package Description |
Whole |
Half |
| Short Ribs |
2 pounds |
10 |
5 |
These approximations are for a 500 lb. (dressed weight beef) from a 1,000 lb cow. The exact number will vary depending on the size of the animal and the size of the steaks and roasts. Our butcher is currently cutting steaks at 1-inch thick, but you can specify the thickness. Thicker steaks means fewer steaks.
Beef Cut Chart:
History of Beef Cattle
The domestication of cattle for food, dates back to 6500 B.C. in the Middle East. Cattle were not native to America but were brought to the New World on ships by European colonists. Americans were not big consumers of fresh beef until about 1870, due to the enormous growth of the cattle industry in the West. The introduction of cattle cars and refrigerated cars on the railroad facilitated the distribution of beef. From that point forward, beef became a commonly used staple in the American diet.
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