LockerBeef.com. Dry aging, wet aging, standard cut, and angus beef.

Standard Cut:

My standard cut on a beef is going to be different from other butchers. In some cases it will only be a difference in name, however, there are differences based on location. These cuts will be based on a 350 lb half carcass with 3-4 lb roasts and 3/4" steaks.

Standard Cut 350 lb Half.
Front Quarter
Rear Quarter
7 Potroasts or 4 boneless chuck roasts 2 Sirloin Tip roasts
2 Rump Roasts 6-8 Sirloin steaks
16-18 Ribeye steaks or Rib Steaks 15-20 lbs Cube steak or Swiss steak *
8 lbs Soupbones ** 4 Porter House Steaks or 3-4 New York Steaks
15 lbs Short Ribs ** 10-12 T-Bone Steaks or 8-10 New Yok steaks
3 lbs Skirt steaks (for carne asada) ** 4 Tenderloin Steaks (10 if New York steaks are chosen instead of T-Bones and Porter House)
1 Flank steak ** 6-8 Top Round steaks (also called London Broil or Ranch steaks) or 6-8 Full round Steaks (this will decrease the number of cube steak or swiss steaks).
1 Brisket (about 5-8 lbs) **
4 lbs Stew meat or Kabob meat **
60-65 lbs of ground beef

 

All Steaks 350 lb Half.
Front Quarter
Rear Quarter
12-15 Chuck Eye or Chuck Blade steaks 6-8 Sirloin Tip steaks (also called petite sirloins)
16-18 Ribeye steaks or Rib Steaks 6-8 Sirloin steaks
8 lbs Soupbones ** 15-20 lbs Cube steak or Swiss steak
15 lbs Short Ribs ** 4 Porter House Steaks or 3-4 New York Steaks
3 lbs Skirt steaks (for carne asada) ** 10-12 T-Bone Steaks or 8-10 New Yok steaks
1 Flank steak ** 4 Tenderloin Steaks (10 if New York steaks are chosen instead of T-Bones and Porter House)
1 Brisket (about 5-8 lbs) ** Large pieces of trim can be turned into Cubed steaks ... this will result in 40-50 lbs of Cubed steak and 35-40 lbs of ground beef.
8-10 Petite Tenderloins or Mock Tender Steaks

6-8 Top Round steaks (also called London Broil or Ranch steaks) or 6-8 Full round Steaks (this will decrease the number of cube steak or swiss steaks).

2 Boneless Rolled Chuck Roasts **
8 lbs Stew meat or Kabob meat **
50-55 lbs of ground beef

 

Roasts and Burger 350 lb Half.
Front Quarter
Rear Quarter
7 Potroasts or 4 boneless chuck roasts 2 Sirloin Tip roasts
3-4 Boneless Rib Roasts 2 Sirloin Roasts
2 Rump Roasts 5 Boneless Rolled Round Roasts
1 Mock Tender Roast (if boneless chuck roasts are chosen) 1 Tenderloin Roast
1 Flat Blade Roast (if boneless chuck roasts are chosen) 2 Boneless Rolled Loin Roasts
100-110 lbs of ground beef

* Can also be made into roasts

** Can also be ground into burger

 

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