Information

Typical Quarter Beef Cuts

Quantities are approximate and will vary slightly depending on the size of the quarter. This guide is based on our experience to help you make informed decisions. Your butcher will work directly with you to finalize cut choices.

Steaks

Steaks are typically cut at ¾-inch thickness unless you request otherwise:

T-Bone – 6–7 (can be deboned to create New York Strips and Filets)
Sirloin – 7–8
Ribeye – 5–6
Round – 4–5 (thin steaks, often tenderized for added texture)

Roasts

Roasts are typically 2–4 pounds each:

Rump – 2
Arm – 2
Sirloin Tip – 2
Brisket – 1 (Half of the whole brisket available on a first-come, first-serve basis)

Ground Beef

Approximately 25–35 pounds of ground beef in 1- or 2-pound packages.

Patties may be available for an additional fee
Any cuts you choose not to keep can be made into ground beef

Optional & Specialty Cuts

These may reduce the quantity of other cuts. Ask your butcher about availability and options.

Short Ribs
Stew Meat
Soup Bones
Ox Tail
Liver
Heart
Dog Bones – Available upon request