Meat Cutting Information

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cow cuts.jpg
 

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

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

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

 

standard cuts for 1/2 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