Samples

Caveat: No calf is built the same. Some are a little thicker in the rear, some a little more broad-chested. I cannot guarantee exact amounts of any cut of meat. As a general rule, the breakdown is:

• Steaks: 29%
• Roasts: 31%
• Ground Meat, etc.: 40%
  

If you order 1/2+, you control the cuts. If you don't like roasts, they can all be processed into the hamburger. I also try to. A cut sheet will be provided and filled out in the butcher-recommended way.  From that, you can change things like thickness of steaks and amounts per package.

Sample Calf weighs 425 lbs. This is what came in 1/4.

T-bone: 8 steaks, 2 per package.

Rib eye: 6, 2 per package.

Sirloin: 4, 1 per package

​7-steak: 4, 1 per package

Cutlets: 4 packs of .  

Soup bones: 2 packages, 4 per

Stew Meat: 4 lbs, 1 lb per package

Stir Fry: 4 lbs, 1 lb per package

Roasts: (3-4 lbs each)  1 per package

1 rump, 1 arm, 1 chuck.  There will be some variance.

Chili Meat: (optional)

Brisket: 1 (5 lbs) 

Short ribs: 2 small racks.  I don't get them cut on smaller calves. 

Flank / skirt: 1 of each.  flank may not be in your 1/4.

Hamburger: 25-30 lbs.   I include patties in that.  4 1/4 lb, 4 per package.

Organs: liver, tongue, heart and dog bones available upon request for $5.00 lb.  This needs to be requested.  

Cost:  $12 x 425 lbs (whole weight)  / 4 = $1,275

How many pounds is that?

Roughly 90-110 lbs, but it varies with the cuts and the size of the calf.