|
Horblit Natural Beef Cuts |
|
Steak (standard thickness ¾”) T-Bone 14 steaks (1 per adult) Rib 14 steaks (1 per adult) Sirloin (top butt) 8 sirloins large to small cut (large serves 2, small serves 1)
Round (packaged as full or half round) Top Round (More tender) Round, plain or tenderized without using chemicals Bottom Round (Less tender) Can be made into steaks (plain or tenderized) or ground hamburger Chuck Makes excellent roasts or 18 very flavorful steaks (1 per adult) Flank 1 flank, can be tenderized
Roast (standard size three pounds) Prime Rib (If a roast is requested it will eliminate a portion of the rib steaks.) Sirloin Tip 1 or 2 roasts Heel of Round (Pikes Peak) 1 roast Chuck (Pot Roast) 6-8 roasts Arm (Round Bone Roast) 3-4 roasts Rump 1 or 2 roasts Brisket 1 roast (or stew meat or hamburger)
Stew Meat 6 packages of lean cubed meat (1 pound each)
Short Ribs 3-4 packages (1-1/2 pounds each) Soup Bones 3-4 packages (1-1/2 pounds each) Ground Beef 1, 1-1/2, or 2 pound packages (80-90% lean, approximately 65-70 pounds packaged)
|
|
Use the standard beef cuts listed here or have your beef cut to your specifications, double wrapped. |
|
Average hanging weight:
½ beef 333-375 lbs.
¼ beef 150-180 lbs. |
|
Home |
|
Horblit Natural Beef Cuts |
|
Note: Loss from bones, fat, etc., is approximately 30% of carcass weight. Package or take-home weight on a half beef would be approximately 250-260 pounds.
In splitting a half beef, cutting instructions must be identical for equal portions of meat. |
|
(Approximate quantity per one-half beef) |
|
Links We Like:
|
|
webo!NG is a division of Crile Carvey Consulting, Inc. |