1/4 Beef:

• Hanging Weight – 150-170 pounds

• Take Home Weight – 100-130 pounds

• Processing Cost – $140-160

• Freezer Space - 4 cu. feet

What Can I Expect to Get from 1/4 Beef:

• 8 lbs. - Arm Roast

• 14-16 lbs. – Chuck Roast

• 3-4 lbs. - Sirloin Tip Roast or Steaks

• 3-4 lbs. - Rump Roast

• 1-2 lb. - Fillet or Porterhouse Steak

• 3-4 lbs. – Ribeye Steaks or Roast

• 8-10 lbs. - Round, Cube, or Swiss Steak

• 8-10 lb. - Sirloin Steak

• 4 lbs. - T-Bone or NY Strip Steak

• 2-3 lbs. - Brisket

• 3 lbs. - Stew Meat

• 1 lb. - Flank Steak

• 40 lbs. – Ground as Patties or Ground Beef

• Bones

• Edible Organs – Heart, Liver, Tongue

*These amounts are averages. Actual amounts will vary.