On one side of beef the Chuck will account for about 50 pounds. The Rib yields tender, juicy meat. On one side of beef, the rib will account for about 10 pounds. This is generally thought of as the best cuts on the beef. If you are purchasing a side of beef and want the Tenderloin whole or cut into Filet Mignon steaks, it will automatically mean that you get NY Strip steak. OR you can request T-Bone and Porterhouse steaks that have a piece of tenderloin on one side of the bone.
Because of this, it is not possible to request Filet Mignons along with Porterhouse and T-Bone steaks. On one side of beef, the Loin will account for about 15 pounds. The Sirloin is a very flavorful part of the beef.
We cut ours into two pound steaks or one-inch cubes for stew or kebobs. Sirloin accounts for about 10 pounds on one side of beef. The Round offers many options. The Eye of the Round Roast, which we cut into two pieces, is lean and flavorful. We use Top Round for our Roasts. How much does Sauer Family Beef cost? How do I pay for the beef? You may then pay for your beef by cash, check or credit card. You will pay the processor separately for the processing. Double J Meatpacking and Valley Packing accept cash, checks, debit cards and credit cards.
Innovative Foods in Evans accepts cash, checks and debit cards no credit cards. What kind of cuts will I get? In a half of a beef, there are approximately 12 roasts, 14 t-bone steaks, 5 sirloin steaks, 5 sirloin tip steaks, 14 rib-eye steaks, and 6 round steaks.
There are also short ribs, flank steak, stew meat, brisket and approximately 75 of ground beef. You can choose to have any of the cuts made into ground beef. Working with your processor, you can customize your packaging for your convenience. Please Note a Change in our Order Processing for Quarters: When you order a quarter of beef, you are getting a half of a half, which means the half of beef is cut the same for each quarter, with steak thickness, roast size, and either T-bone steaks OR New York Strip steaks plus Filet Mignon Steaks.
How much beef will I get? An average hanging weight for a half of a beef is pounds. Also, if you have a lot of your beef de-boned, you will have less packaged meat than average.
How much freezer space do I need? For each 25 pounds of packaged beef you will need about 1 cubic foot of freezer space. What breed of beef do you sell? We hand select Holstein steers that will be under 2 years of age when they are processed. In the five generations that we have been feeding cattle, we have tried all kinds of breeds of beef: Angus, Charolais, Hereford, mixed breeds, and Holstein.
We have personally eaten all of these kinds of beef and prefer Holstein above all others. Plus, we will discuss exactly what cuts you get if you order a quarter, half or whole beef from our farm. The more expensive steaks are cut from the center of the steer, which is the loin or rib section. That makes these areas the toughest. There are lots of reasons, but one of them is because grocery stores and butchers can cut beef in a variety of ways and name it however is best for their store or region.
In fact, one study showed that many grocery stores carry more than 60 different beef products. The reason for this is because a steer is made up of more than just steak. In fact, the number of steaks that can be cut from a steer is surprisingly small. Depending on how you cut the T-bone and the size of it, it can have many different names.
For example, if you decide to cut the bone out, you would no longer have a T-bone.
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