One question I often get from both new and repeat customers who are buying a quarter or half of beef is, "what sort of cuts do I get from my quarter?"
Well, I've been going over numbers and weighing all the different cuts when we bring beef and pork home from the butcher and I now have some more specific answers.
Here is a rough breakdown of what you will get from a 125 pound hanging quarter (before its' been cut up)
- 15 - 20 lbs of steaks such as: Filet Mignon and New York Strip or T-bone and Porterhouse, Delmonico, Flat Iron or Chuck Steaks, Sirloin, Sirloin Tip, Hanger, Flank, and Skirt Steaks.
- 20 lbs of roasts including Chuck, Shoulder, Eye Round, Top Round, Bottom Round, Sirloin Tip, and Brisket
- 38 lbs of ground beef
- 19 lbs of Ribs, Shanks, Soup Bones, and Stew Meat
- 8 lbs of Fat for making Tallow
There will be slight variation depending on the size of the animal and how it is cut since there are some different options. But this is about what you would get with a fairly standard cut.
Hope this helps!