DIRECT SALES FROM THE RANCH
Quarter beef
QUARTER BEEF CUT LIST
Quarter Beef:
$7.50 per pound hanging weight
Example: 190 lbs. hanging weight nets about 95-100 lbs. of beef. The cost based on this sample would be $1425. Final price varies slightly based on your beef’s actual hanging weight
- Ribeyes: 6-7 steaks 16 oz. each
- NY Strips: 6-7 steaks 10 oz. to 16 oz. each
- Filet Mignon: 3-4 steaks 6-11 oz. each
- Sirloins: 3-4 steaks (full and petite mixed)
- Roasts: Chuck, Sirloin Tip, Rump, 5-6 roasts approx. 3-4 lbs. each
- Stew Meat: 4-5 packs approx. 1 lb. each
- Ground Beef: 50-60 lbs. in 1 lb. + packs
- Brisket: 1 half 5-7 lbs.
- Fajita Meat: 2 packs 1 lb. each
- Short Ribs: 2 packs 4-6 lbs. each
- Skirt Steak: 1 pack approx. 1 lb.
- Flank Steak: 1 pack approx. 1.5 lbs. – 3.5 lbs.
- Soup Bones: 3 packs 2-3 lbs. each
- Optional Add-ons: Liver, tongue, tail, heart, assorted bones, beef fat
HALF BEEF
HALF BEEF CUT LIST
Half Beef:
$7.00 per pound hanging weight
Example: 375 lbs. hanging weight nets about 190-200 lbs. of beef. The cost based on this sample would be $2625. Final price varies slightly based on your beef’s actual hanging weight
- Ribeyes: 12-15 steaks 16 oz. each
- NY Strips: 12-15 steaks 10 oz. to 16 oz. each
- Filet Mignon: 5-7 steaks 6-11 oz. each
- Sirloins: 6-8 steaks (full and petite mixed)
- Roasts: Chuck, Sirloin Tip, Rump, 10-12 roasts approx. 3-4 lbs. each
- Stew Meat: 9-10 packs approx. 1 lb. each
- Ground Beef: 100-125 lbs. in 1 lb. packs
- Brisket: 2 halves 5-7 lbs. each
- Fajita Meat: 3-4 packs 1 lb. each
- Short Ribs: 3-4 packs 4-6 lbs. each
- Skirt Steak: 1 pack approx. 1 lb.
- Flank Steak: 1 pack approx. 1.5 lbs. – 3.5 lbs.
- Soup Bones: 6 packs 2-3 lbs. each
- Optional Add-ons: Liver, tongue, tail, heart, assorted bones, beef fat
WHOLE BEEF
WHOLE BEEF CUT LIST
Whole Beef:
$6.00 per pound hanging weight
Example: 750 lbs. hanging weight nets about 380-400 lbs. of beef. The cost based on this sample would be $4500. Final price varies slightly based on your beef’s actual hanging weight
- Ribeyes: 25-30 steaks 16 oz. each
- NY Strips: 25-31 steaks 10 oz. to 16 oz. each
- Filet Mignon: 12-14 steaks 6-11 oz. each
- Sirloins: 14-16 steaks (full and petite mixed)
- Roasts: Chuck, Sirloin Tip, Rump, 20-25 roasts approx. 3-4 lbs. each
- Stew Meat: 18-20 packs approx. 1 lb. each
- Ground Beef: 200-250 lbs. in 1 lb. packs
- Brisket: 4 halves 5-7 lbs. each
- Fajita Meat: 6 packs 1 lb. each
- Short Ribs: 7-8 packs 4-6 lbs. each
- Skirt Steak: 2 packs approx. 1 lb. each
- Flank Steak: 2 packs approx. 1.5 lbs. – 3.5 lbs. each
- Soup Bones: 12 packs 2-3 lbs. each
- Optional Add-ons: Liver, tongue, tail, heart, assorted bones, beef fat
