Standard Cuts for 1/2 Beef:

Roast:

  • 3-4# each
  • 5 arm
  • 5-6 chuck
  • 2-3 rump
  • 1 sirloin tip

Steak: 2/pkg, ¾” thick

  • 3-4 pkg sirloin tip steak
  • 7-8 pkg T bone
  • 7-8 pkg rib
  • 7-8 sirloin (single/pkg)
  • 7-8 round

4 pkg soup bones
3 pkg short ribs
5 pkg stew meat
50-60# burger

Standard Cuts for ½ Pork

  • 4 chops/pkg – 5 pkg
  • 2 steaks/pkg – 5 pkg
  • Smoked ham 3-4#, 4 roasts
  • Shoulder roast
  • Spare ribs – 2 pkg
  • Bacon 1#, 7 pkg
  • Sausage – 9, 1# pkg

Standard Cuts for Lamb

  • 4 chops/pkg – 8 pkg
  • 2-3 steaks/pkg – 4 pkg
  • Shoulder roast
  • Sheet of riblets – 2
  • Leg of Lamb, 2-3#, 2-3 roasts
  • 4# lamb burger