STANDARD CUTS FOR 1/2 A STEER
What can you expect from a half of beefalo?
While you will lose around 45% of your hot weight due to bone, fat, and dehydration from the aging process, you can expect to receive the following amount of meat from a half a steer for example. Or the chart below may help provide ideas depending on your share size. These of course are just examples.
- 5-8 Chuck Roasts
- 4-6 Arm Roasts
- 10-15 Rib Steaks OR 8- 12 Ribeye
- 1 Beefalo Brisket
- 1 Flank Steak
- 3-4 Tip Roasts OR 6-8 Tip Steaks
- 1 Rump Roast
- 3 Top Round Roast OR 5 London Broil or 8-10 Round Steaks
- 1 Bottom Round Roast OR 15-20 Cube Steaks
- 1 Eye of Round Roast
- Meat on Soup Bones
- 5-8 Sirloins Steaks
- 4-6 Porterhouse Steaks
- 10-12 T-Bone Steaks
- Of course, you can expect hamburger, lots of it.
| Individual Cut | Quarter/split half | Half Beef | Whole Beef |
|---|---|---|---|
| Chuck Roast | 10-12 lbs | 20-24 lbs | 40-48 lbs |
| Rolled Rump Roast | 3 lbs | 5-6 lbs | 10-12 lbs |
| Sirloin Tip Roast | 3 lbs | 5-6 lbs | 10-12 lbs |
| Round Steak, or Stew Meat | 3-4 lbs | 6-8 lbs | 12-16 lbs |
| Ribeye Steak | 2.5-3.5 lbs | 5-7 lbs | 10-14 lbs |
| NY Strip Steak | 2.5 lbs | 5 lbs | 10 lbs |
| Sirloin Steak | 2 lbs | 4 lbs | 8 lbs |
| Tenderloin Filets | 1.5 lbs | 3 lbs | 6 lbs |
| Flank Steak | 0.5 lbs | 1 lbs | 2 lbs |
| Skirt Steak | 1.6 lbs | 3.2 lbs | 6.4 lbs |
| Brisket | 2 lbs | 4 lbs | 8 lbs |
| Short Ribs | 2 lbs | 4 lbs | 8 lbs |
| Soup bones with meat | 4 lbs | 8 lbs | 16 lbs |
| Liver | 1 lbs | 2 lbs | 4 lbs |
| Ground Beef | 45-50 lbs | 90-100 lbs | 180-200 lbs |
| Total amount of beef | 84-93 lbs | 168-186 lbs | 336-372 lbs |
| Approximate Freezer space needed | 3 cubic feet | 6 cubic feet | 12 cubic feet |