Here’s an approximate number of the various cuts in a half or whole beef. Each animal is unique so the number may vary.

whole beef

Ribeye Steaks 20
Filet Mignon 8-12
Sirloin Steak 16
Porterhouse Steaks 12
T-Bone Steaks 12
Sirloin Tip Steaks 6
Skirt Steaks 6
Marrow Bones 8 pkgs
Sirloin Tip Roasts 4
London Broil 8
Eye of Round Roast 2
Mock Tenders 6
Chuck Roasts 6
Beef Brisket 2
Kabob Meat 8 lbs.
Short Ribs 25 lbs.
Ground Beef 90 lbs. approximately
Stew Meat 10 lbs.

Freezer Space 16 cu. ft. approximately
Approximate processed weight 400 lbs. depending on cuts


half beef

Ribeye Steaks 10
Filet Mignon 4-6
Sirloin Steak 8
Porterhouse Steaks 6
T-Bone Steaks 6
Sirloin Tip Steaks 3
Skirt Steaks 4
Marrow Bones 4 pkgs
Sirloin Tip Roasts 2
London Broil 4
Eye of Round Roast 1
Mock Tenders 3
Chuck Roasts 3
Beef Brisket 1
Kabob Meat 4 lbs.
Short Ribs 12 lbs.
Ground Beef 45 lbs. approximately
Stew Meat 5 lbs.

Freezer Space 8 cu. ft. approximately
Approximate processed weight 200 lbs. depending on cuts

All our beef is dry-aged for 10 to 14 days, cut, vacuum packed, labeled
and frozen at a USDA-inspected facility in Virginia.