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Beef form grad

Beef Cuts

Front Quarter   

Ground Beef ~ 50-60 lbs.
Chuck Roast - 12
Arm Roast - 3
Delmonico Steaks - 14
Soup Bones
Brisket
Short Ribs

Hind Quarter

Ground Beef ~ 40-50 lbs.
Rump Roast - 2
Bottom Round Roast - 2
Eye Round Roast - 2
Sirloin Steak - 6
Sirloin Tip Steak - 6
Top Round Steak - 8
 
Either
T-bone & Porterhouse Steaks
7 each
Or
Tenderloin Steaks - 12
New York Steaks - 16

Mixed Quarter Yields
Approx. 125 lbs Meat

Ground Beef ~ 40-50 lbs.
Chuck Roast ~ 6-7
Arm Roast ~ 1-2
Delmonico Steaks ~ 6-7
Brisket
Short Ribs
Soup Bones
Rump Roast - 1
Bottom Round Roast - 1
Eye Round Roast - 1
Sirloin Steaks ~ 3-4
Sirloin Tip Steaks - 3
Top Round Steaks - 4
 
Either
T-Bone & Porterhouse Steaks
4 each
 
Or
Tenderloin Steaks - 6
New York Strip Steaks - 8
*London Broil is the same thing as Top Round. Can be a roast or steaks.

Also Available

Stew Cubes
Chipped Steak
Stir Fry
Hamburger Patties - 10 lb. minimum
Dried Beef - 5 lb. minimum
Sausage - 10 lb. minimum
Sweet Bologna - 30 lb. minimum
Lebanon Bologna - 30 lb. minimum
Scrapple - 20 pans
Pan Pudding - takes 6 lbs. of meat per pan
Jerky - 10 lb. minimum

Jerky Flavors
Original, Hot, Hickory
Sticks - 10 lb. minimum per flavor

Stick Flavors
Sweet, Hickory, Pepper, Hot, Kielbasa