Beef Cutting Options

Printable Beef Cutting Option

​Please call or text Jena Dennis @ 320-282-6378 to start! 
The following information is for a Quarter  of Beef: Pricing total $2.85/# with processing estimated at $900 - $975 all in:
(1/4 beef is considered a 1/2 of a 1/2)



















For a ½ of beef these numbers would double  and pricing is $1800 -$1900

A Whole beef multiply these values by 4; Pricing is $3600 - $3800:
​
Hamburger:

•  1 # or 1.5# or 2# packages?
• Lean: 80-20%  or 85-15% or Extra Lean 90-10% 
• Approximately 60# burger in 1/4 (depending on your additional options to the right)

Roasts: 

• SIZE: 3#      or 3.5#    or 4#

• ​The roast and steak size have to match on a ¼ so if  your size roast doesn’t match we will have to pair you with 3.5 # 
• 1 Sirloin Tip Roast, 
• 2 Bread and Butter Roasts, 
• 2 Arm Roasts, 
• 2-3 Chuck Roasts
• 1 Rolled or Non-Rolled Rump Roast (4# only), 
• If you want more burger, you can grind some of all of the Arm or Chuck Roasts or keep the best of each and grind the remainder of them. 
• Want more steaks you can cut some of the best chuck roasts into chuck steaks &/or cut the sirloin tip roast into sirloin tip steaks.

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• Steaks:
  • 2 Porterhouse steaks, 
  • 4-6 T-bone Steaks,
  • 6-8 Sirloin Steaks
  • _____ how many per package? 
  • Thickness:   ¾”   or   7/8”   or   1”
  • On a 1/2 or whole you can choose Filet and Tenderloins instead of T-bones and Porterhouse (not available on a quarter).  
• Rib Steaks: 
  • Cut as ribeye steaks 
  • Cut with the bone in ribeye,
  • Cut as a prime rib roast.
• Round Steak
  • Cut it Whole (about the size of a full size dinner plate)
  •  split the bigger steaks in half (portion size)
  • Tenderize into Cube steaks
  • Grind into burger
  • NOTE: you can do portions for example: ½ tenderized, and ½ ground into burger
• Additional Steak Options ​
  • Skirt Steaks
  • Flank Steaks
  • or the meat goes into burger
• Additional Options: You get this amount of meat either way, whatever you opt out of goes into your portion of the burger. 
• Ribs:
  • Short Ribs 
  • Baby Back Ribs (cannot get these if you got the bone in rib steaks or prime rib) 
• Stew meat _____ how many pounds. (Our average customer gets 4#)
• Soup Bones?
• Neck Bones?
• ​Ox Tail?
• Heart and Tongue:  Get your ¼ in a package? Grind it into the Burger? Donate it to someone that wants it? 
• Liver: Get your ¼ in a package?  Or Donate it to someone that wants it? ​

Info Graphic downloaded from: MN Extension, Thank you! Website:   https://extension.umn.edu/save-money-food/buying-animals-meat-processing